Starch Modification / Molecular Properties

Starch - sustainable, bio-based, biodegradable

Biobased raw materials are our strength: Replacing synthetic polymers with bioproducts based on modified starch also offers numerous advantages: Manufacturing processes become more environmentally friendly and harmful environmental influences are reduced. In the department Starch modification / Molecular properties we modifiy and customize starch as well as starch products for food products, cosmetics, plastics and for industrial applications such as adhesives, paints, varnishes or paper additives. We adapt the renewable raw material to individual processing methods and applications to meet the demands of our customers. For this, we use and optimize the special properties of starch - water solubility, water binding and viscosity formation as well as its swelling capacity, its film-forming capacity and the barrier properties of films.

 

Replace synthetic polymers with starch

We provide advise on the use of starch in established processes, develop modified starches and conduct research into sustainable solutions to replace synthetic polymers.

 

Starch modification

 

The use of industry-related processes to modify starch is part of our expertise, as is the development of new, sustainable methods of modification.

 

Analysis

 

Detailed chemical and physical characterization of starch, raw materials from side streams and biomass.

Equipment

 

  • reactors on laboratory and pilot plant scale, autoclaves, jet stoves, kneaders or extruders
  • GPC-MALS for molar mass analysis
  • viscometry and rheometry
  • chromatographic, titrimetric and spectroscopic methods for determining substituents
  • determination of secondary constituents such as water, proteins, lipids, salts, residual reagents

Projects

 

  • improvement of the long-term stability of bioplastics and biocomposites
    to the BeBio2 project
  • development of bio-based flocculants for the purification of ferrous water
    to the BioFloc project
  • development of bio-based adhesives
  • renewable raw materials as the main component for metal coatings
    to the press release

We are here for you!

 

We look forward to your questions,
suggestions and requests.

Understanding starch

 

Here you will find explanations of the terms frequently used in the analysis and modification of starch products.

Replace synthetic polymers with starch

We offer innovative, sustainable solutions for a wide range of industries. Thanks to our precise knowledge of the structure and properties of starch products, it is possible to optimize them in established applications and processes or to select tailor-made products for new applications.

Paper additives

 

  • surface sizing
  • internal sizing
  • barrier coatings
  • latex replacement

Adhesives | Binding agents

  • paper and corrugated board adhesives
  • wood and other substrates
  • flocculants
  • custom-made binders for your application

Paints and varnishes

 

  • binding agents for wall paints
  • bio-based varnishes

Food products

 

  • development support for functional food additives
  • carrier systems for food and pharmaceuticals
  • clean label strengths

Cosmetics

 

  • thickener
  • film formers
  • antistatic agents
  • superabsorbents

Plastics

 

  • water-soluble films
  • biodegradable plastics
  • modifications for blends

Starch modification

We modify starches with physical, enzymatic and chemical methods, that are widely applied in the industry. We also develop innovative, more sustainable processes. For instance, on the basis of new enzymatic processes or bio-based reagents.

Degraded starches and dextrins

  • enzymatic modification with α-amylase, β-amylase and debranching enzymes
  • production of dextrins with acids or
    oxidizing agents

Chemical modification

 

  • starch ether
  • starch esters
  • crosslinking of starch

Innovative processes

 

  • synthesis of special starch derivatives, including thermoplastic or hydrophobized derivatives
  • research into new enzymatic syntheses
  • sustainable modification

Analysis of starch products

Starch is a natural product. In order to optimally utilize and adapt its properties, it is important to know the exact composition and influencing factors. Here you will find explanations of the terms frequently used in the analysis and modification of starch products.

  • Alongside amylopectin, amylose is one of the two main components of starch. In contrast to amylopectin, amylose is a largely linear polymer in which the D-glucose monomers are mainly linked to each other α-1,4-glycosidically. The amylose content influences the gelling capacity of starch, but also has an influence on film formation or the stability of starch pastes, for example. We determine the amylose content using a titration method via the iodine binding capacity.

  • In its granular form, starch is a semi-crystalline solid. The crystallinity differs depending on the origin. The degree and type of crystallinity can be determined using wide-angle X-ray scattering.

  • The lipid content can influence the processing properties of starch. Lipids can inhibit or impair the formation of starch gels and lead to a change in texture and stability in starch-based products. The lipid content is generally determined by extraction with a lipophilic solvent.

  • Different solubilities lead to various viscosities and stabilities. They also influence properties such as adsorption and film formation. In addition to water, organic solvents can also play a role in special applications. We determine the solubility as a function of medium, concentration, stirring intensity and temperature.

  • The molecular weight distribution and the average molecular weight influence, for example, viscosity, film formation and adsorption, but also the processing properties of starch in general. Knowledge of the average molecular weight and molecular weight distribution is essential in order to establish specific structure-property relationships. The special composition of starch from amylose and amylopectin (amylopectin is the largest known non-crosslinked molecule) requires special equipment to determine the molar mass distribution.
    More about our analytical methods. 

  • In addition to different morphologies of the starch granules, starches of different plant origins also have different particle sizes in the range of 1 - 100 micrometers. The particle size distribution can influence the texture, stability and processing properties of starch-based products. The particle size distribution is also an important parameter for the properties of so-called nano-starches - in this case, however, on the nanometer scale. Depending on the particle size, laser diffraction or scattering methods can be used for the determination of particle sizes

  • Potato starch has naturally bound phosphate. Phosphorus can also come from crosslinkers in modified starches, from phospholipids or other sources. It is important to know the phosphorus content depending on the application, as this often influences the stability, structure, gelling properties and similar properties. We can determine the phosphorus content very sensitively using optical emission spectrometry.

  • The protein content can influence the viscosity and the texture of starch-based products. Proteins can support the formation of gel structures and contribute to increased viscosity. The protein content can be determined via the nitrogen determination of a sample in a CHNS-O analysis.

  • The substitution degree and the distribution of substituents on the polymer chains can influence the gelling ability, viscosity and processing properties of starch. However, the chemical introduction of special functionalities can also produce special properties such as hydrophobic or cationic starches. Depending on the type of substituent, the degree of substitution can be determined using titrimetric methods, elemental analysis or high-resolution 13C and 1H NMR spectroscopy.

  • The viscosity of most starch-containing products is highly dependent on the intensity of the shear stress. In some cases the products even exhibit a time-dependent change in structure and therefore viscosity (e.g. ketchup). In order to optimally adapt starch-containing products to the individual processing procedures, it is important to determine the flow behavior precisely.

Contact

Jens Buller

Contact Press / Media

Dr. Jens Buller

Head of department | Starch Modification / Molecular Properties

Fraunhofer IAP
Geiselbergstraße 69
14469 Potsdam

Phone +49 331 568-1478

Christina Gabriel-Liebs

Contact Press / Media

Dr. Christina Gabriel-Liebs

Starch modification, binding agents and coatings

Fraunhofer IAP
Geiselbergstraße 69
14469 Potsdam

Phone +49 331 568-1620

Hendrik Wetzel

Contact Press / Media

Dr. Hendrik Wetzel

Molecular properties, gel permeation chromatography, polymer analysis

Fraunhofer IAP
Geiselbergstraße 69
14476 Potsdam

Phone +49 331 568-1604