zetmeelmatrix

Zetmeelmatrix is a term used in Dutch-language literature to describe the continuous phase formed by starch in a composite or gel, in which starch provides the structural framework and other components are dispersed within it. In gel systems and biopolymer films, the gelatinized starch network forms the matrix, and its properties are governed by the starch type (amylose versus amylopectin), hydration level, temperature history, and interactions with additives.

Formation and structure: When starch is heated in water, granules swell, amylose leaches out, and a three-dimensional network develops upon cooling. The resulting zetmeelmatrix can range from a viscous paste to a solid gel, with retrogradation potentially leading to recrystallization and increased rigidity. The presence of lipids, proteins, or other polymers can modify the matrix by complex formation or compatibility changes, producing heterogeneous microstructures.

Characterization: The matrix is studied by microscopy (light, polarized light, SEM), rheology, differential scanning calorimetry, and X-ray diffraction to assess gelatinization behavior, crystallinity, and network strength.

Applications: In food, zetmeelmatrix underpins textures of puddings, sauces, and baked goods; in edible films and coatings it acts as a biodegradable matrix for active compounds. In bioplastics or packaging, starch-based matrices are designed to replace petroleum-based polymers. In pharmaceuticals, starch matrices can serve as disintegration agents or controlled-release carriers.

Etymology and scope: The term is predominantly used in Dutch-speaking scientific communities and may be translated as “starch matrix.” It describes a general class of systems rather than a single material.