Faculty Publications
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Item Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study(Elsevier B.V., 2022) Govindaraju, I.; Zhuo, G.-Y.; Chakraborty, I.; Melanthota, S.K.; Mal, S.; Sarmah, B.; Baruah, V.J.; Mahato, K.K.; Mazumder, N.Starch from a given botanical source can vary considerably in terms of physicochemical properties in its native and hydrolyzed forms. The current study investigated the structural and functional characteristics of starch from ten indigenous rice varieties endemic to Northeast India. In vitro enzymatic hydrolysis was used to reveal the dextrose equivalent profile of each type of starch. Gezep Sali and Betguti Sali respectively exhibited the highest and lowest starch hydrolysis. Among the ten rice varieties, amylose content varied between 7.50 and 28.58%. Optical and scanning electron microscopy (SEM) revealed the polyhedral shape of the native starch granules and deformation of the shape upon enzymatic hydrolysis. Second harmonic generation (SHG) microscopy and X-ray diffraction (XRD) analysis confirmed the presence of and variations in starch crystallinity. XRD revealed spectral peaks characteristic of A-type starch crystals in the native form. The elevated intensity of XRD peaks in hydrolyzed starch granules confirmed the occurrence of amylose hydrolysis rather than hydrolysis in amylopectin regions. Fourier transform infrared (FTIR) spectra revealed the common stretching and bending of bonds in all native starches; however, changes were observed in the fingerprint region (1080, 1000, 926 cm−1) of hydrolyzed starch granules, which indicates the amylolysis of the amylose region and disturbances in the ordered arrangement in the crystalline part. Differential scanning calorimeter (DSC) endotherms revealed the highest and lowest gelatinization peak temperatures in Harfoni (78 °C) and Tulosi Sali (41 °C) rice cultivars, respectively. The findings in this study can help to optimize the usage of rice starch in food and non-food industries. Furthermore, understanding the control points of starch digestion and genetically tailoring rice grains with different digestibility could be beneficial for nutraceutical applications. © 2021 Elsevier LtdItem Synthesis and detailed characterization of sustainable starch-based bioplastic(John Wiley and Sons Inc, 2022) Chakraborty, I.; Pooja, N.; Banik, S.; Govindaraju, I.; Das, K.; Mal, S.S.; Zhuo, G.-Y.; Rather, M.A.; Mandal, M.; Neog, A.; Biswas, R.; Managuli, V.; Datta, A.; Mahato, K.K.; Mazumder, N.There is an urgent requirement of replacing the environmentally hazardous petroleum-based plastics with sustainable and efficient starch-based bioplastics. Development and detailed characterization of the biodegradable bioplastics from plant-based polysaccharides such as starch is essential to reduce plastic pollution in the environment. In this research, bioplastics were developed from an equivalent blend of starch from two different sources namely rice and potato (1:1, w/w), crosslinked with different concentrations of citric acid (CA). The effect of CA cross-linking of starch-based bioplastics was investigated on its physicochemical and functional properties. The X-ray diffraction (XRD) spectra revealed that the synthesized bioplastics were amorphous in nature with broad diffraction peaks. Further, the peak at 1716 cm−1 in Fourier transform infrared (FTIR) spectra indicated the formation of ester bonds in CA cross-linked bioplastics. Atomic force microscopy (AFM) revealed the surface roughness of the bioplastics decreased with increasing concentration of CA. Mechanical and thermal properties of bioplastics were characterized using universal testing machine, differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA), respectively. © 2022 Wiley Periodicals LLC.Item Evaluation of physicochemical properties of citric acid crosslinked starch elastomers reinforced with silicon dioxide(Royal Society of Chemistry, 2024) Pooja, N.; Chakraborty, I.; Mal, S.S.; Bharath Prasad, A.S.; Mahato, K.K.; Mazumder, N.Thermoplastic starch (TPS), derived from renewable resources, offers advantages such as biodegradability and lower production costs compared to petroleum-based plastics. However, its limited mechanical properties pose a challenge for broader applications. This research aims to explore the potential of enhancing the mechanical and barrier properties of TPS films through the incorporation of silicon dioxide as a reinforcement filler and citric acid as a crosslinking agent. By introducing silicon dioxide as a reinforcement filler, the mechanical strength of the TPS films is expected to be improved. Additionally, the incorporation of citric acid as a crosslinking agent is anticipated to enhance the barrier properties of the films. The combination of these additives holds promise for creating TPS films with improved performance, contributing to the development of sustainable and environmentally friendly materials in various industries. The results reveal that SiO2 improves the stiffness of the films at lower concentrations but causes brittleness at higher concentrations. In contrast, citric acid crosslinked films exhibit improved flexibility and density. Scanning electron microscopy demonstrates the morphological changes in the films, with SiO2 affecting surface roughness and aggregate formation. SiO2 reduces film thickness and transparency, while citric acid enhances water resistance and barrier properties. X-ray diffraction analysis shows a reduction in crystallinity due to the plasticization process. Fourier-transform infrared spectroscopy highlights chemical changes and antimicrobial activity is observed with citric acid against specific bacteria. The soil burial test reveals that citric acid crosslinked films exhibit slower degradation due to antimicrobial properties. The combination of SiO2 reinforcement and citric acid crosslinking enhances the overall performance of the films, promising sustainable and environmentally friendly materials for various applications. © 2024 The Royal Society of Chemistry.