Luis A. Bello-Pérez's research while affiliated with Instituto Politécnico Nacional and other places
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Publications (319)
Starch is a polysaccharide with diverse functionalities as a thickener and a gelling and water retention agent. These activities impact in the sensory, functional, and digestibility characteristics of the products where it is used as an ingredient. Native starch has diverse drawbacks, such as low resistance to acid conditions, syneresis, and sensit...
The esterification of starches with octenyl succinic anhydride (OSA) under alkaline conditions is a modification process that takes a long time. Ultrasound-assisted esterification was investigated as an alternative for obtaining esterified starches with higher degree of substitution (DS) and reaction efficiency (RE), which could have more possibili...
The effect of non‐starch polysaccharides of the whole unripe plantain flour on starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour as raw material for the production of gluten free foods. The aim of this study was to evaluate the effect of the non‐starch polysaccharides (dietary fiber, DF) present i...
Native and octenyl succinic anhydride (OSA; degree of substitution = 0.0164 ± 0.002)-esterified corn starches were employed for the manufacture of the starch-polyphenol V-type complexes. For this, the aqueous extract of Roselle was used as a rich source of polyphenols. Assembled OSA starch-polyphenol VI-type complexes were obtained, primarily due t...
Agro-industrial residues can increase environmental pollution owing to poor knowledge of the use of some components, such as dietary fiber, protein, starch, minerals, and bioactive compounds, which can be used in the food industry. This study compared the molecular, physicochemical, and digestibility characteristics of three avocado seed starches (...
Due to the increased prevalence of overweight, obesity, diabetes, colon cancer, cardiovascular diseases, and metabolic syndrome, dietary approaches to reduce starch digestion and regulate glucose homeostasis have gained attention. Starch is a polysaccharide in most daily food consumed as bakery products, snacks, breakfast cereals, and pasta, which...
The non‐conventional starch isolated from unripe fruits are an alternative to obtain this raw material with improved or different functionality and digestibility. The starch isolated from Pouteria campechiana pulp (SIP) and seeds (SIS) of unripe fruits showed similar average granule sizes and A‐type X‐ray diffraction pattern. The digestibility char...
This research aims to find the optimal conditions for the encapsulation of anthocyanin extract using taro starch to increase the retention of active compounds (RAC), drying yield (DY), antioxidant activity, stability, and bioaccessibility. The microencapsulation is carried out in a spray dryer, and the process is optimized using response surface me...
Purple and yellow sweet potato flours (PSPF and YSPF, respectively) were prepared by oven (OD) and freeze drying (FD), and characterized in terms of chemical composition, bioactive compounds, antioxidant capacity, and functional properties. The protein content in YSPF was higher than in PSPF regardless of the drying process. YSPF also showed a high...
The objective was to investigate the effect of whole plantain and amaranth flours as polyphenols and dietary fiber providing ingredients for bread formulation. Formulations were evaluated for, phenolic and flavonoid content, antioxidant activity, dietary fiber, and hydrolyzed starch. Results showed that formulation with 60% wheat flour, 30% whole p...
Semolina pasta with improved nutritional properties is increasingly demanded by consumers. High protein content and low starch digestibility are features desired for a functional pasta. In this work, amaranth flour was used for 50% supplementation of semolina in pasta preparation. Raw amaranth flour increased protein from 11.7 g/100 g to about 14.0...
The self-assembled and assembled starch V-type complexes have recently been classified as type 5 resistant starch (RS5). These complexes can be made from starch in alliance with amino acids, glycerol, lipids, non-starch polysaccharides, peptides, polyphenols, proteins, among others, via non-covalent interactions (CH-π stacking, hydrogen bonds, van...
The formulation of semolina pasta with reduced starch digestibility is of prime importance to deal with the adverse effects of the intake of rapidly digested carbohydrates on human health. This work focused on the effects of the production method (extrusion and lamination) and the addition of commercial Type 2 resistant starch (RS) on the molecular...
This work explored the use of pregelatinised amaranth flour (PAF) as an oil substitute in the preparation of amaranth cakes. Amaranth flour was extruded to achieve approximately 50% gelatinisation, ground and sieved. The PAF was used to replace the oil in the cake preparation at levels 33, 66% and 100%. FTIR analysis of the cake formulations showed...
Normal corn starch (∼26% amylose content) was subjected to different degrees of extrusion-based pregelatiniza-tion (55, 75, and 95%) to improve the efficiency of octenyl succinic anhydride (OSA) esterification. The partial disruption of the native semi-crystalline structure was verified with X-ray diffraction and Fourier transform in-frared analysi...
Starch from bananas/plantains, belonging to the genus Musa spp, is gaining prominence given its great potential as a healthy food ingredient made from an inexpensive raw material. Recent works highlight the outstanding potential of Musa starch to develop enzyme-resistant structures upon retrogradation. However, despite the wide variety of Musa cult...
The development of functional foods has increased in the last decade, and recently assembled and self-assembled starch-polyphenol V-type complexes (according to the methodology used to obtain them) have emerged and demonstrated their potential in this field, since they are capable of reducing the rate of starch digestibility associated with the inc...
Unripe mango contains an important amount of starch that has been conventionally isolated by the wet milling of pulp/pomace. Nevertheless, wet milling is costly and requires a vast amount of water that leads to an increased environmental footprint. In this project, mango starch was isolated using centrifugal sedimentation of cold-pressed juice or w...
The objective was to identify the familiarity, attitudes, and behaviours of consumers regarding amaranth and plantain‐based foods focusing on sandwich bread (SB). A total of 221 responses from Mexican consumers were collected using a questionnaire implemented in Google® Forms. Results showed that consumers were more familiar with foods based on ama...
Andean tubers are an ancient food crop of the Inca culture, and recently, there has been interested in determining their compounds, which can be applied as ingredients in food preparations. This review aimed to analyze the actual knowledge of the chemical, structural, technological properties and applications of Andean tuber starches reported in sc...
The effects of gelatinization degree (GD) and octenyl succinic anhydride (OSA) esterification in the sorption-desorption characteristics of normal corn starch (NCS) were studied. NCS was subjected to different GD (53, 70, and 96%) with an extruder and lyophilized. FTIR analysis revealed that GD increased the hydrated (995/1022 ratio) and decreased...
White, red, and black quinoa (Chenopodium quinoa W.) and kiwicha (Amaranthus caudatus) are increasingly consumed as specialty foods worldwide. Starch was extracted from these Andean grains and characterized by scanning electron microscopy, Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry, and enzymatic hydrolysis. A...
Non-conventional flours from unripe fruits and pseudocereals have potential as functional ingredients given their high protein contents and antioxidant activity. Pregelatinized starch and flours are increasingly used in gluten-free foods and as fat substitutes. The present work aimed to address the effect of extruding pregelatinization in the visco...
This study aimed to determine and correlate the physicochemical, thermal, pasting, digestibility and molecular characteristics of native starches, such as mashua (Tropaeolum tuberosum R. and P.), oca (Oxalis tuberosa Mol.), and olluco (Ullucus tuberosus C.), which were extracted via successive washing and sedimentation. The morphology of native sta...
The influence of the pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta was studied. The hydrated starch structures (995/1022 FTIR ratio) increased in semolina and reduced in chickpea pasta. The processing stages in semolina pasta led to a significant increase of β-sheet structures (∼50% to ∼68%). The...
Several health benefits have been associated to orange-fleshed sweet potato owing to the existence of various bioactive compounds, including β-carotene. The purpose of this study was to establish the effect of ultrasound and steam treatment on the bioaccessibility of β-carotene, total polyphenols, antioxidant activity, polyphenol oxidase, peroxidas...
As one of the most consumed cereal crops worldwide, maize has been extensively studied. However, to date, many of the effects of maize-based food consumption are still inconclusive. A few years ago, maize products were considered foods with high glycaemic load and therefore avoided by health-conscious consumers or people with chronic diseases. Late...
The waste produced by the food industry causes serious environmental problems, such as impacts on climate change, food safety, and economic losses. Because of the economic importance of mango, the main byproducts, namely, the peel and the seed, are discarded as agro-industrial waste. The aim of the study was to produce extruded mango kernels to eva...
Chickpea flour contains large fractions of protein and dietary fiber, which offer benefits for human health. This work studied the characteristics and in vitro starch digestibility of pastas with blends of semolina and chickpea flour. Texture analysis showed that chickpea flour induced significant reductions in hardness and elasticity of cooked pas...
The objective of the work was to evaluate OSA-esterified taro starch as wall material to encapsulate avocado oil as lipophilic bioactive compounds, using spray drying for encapsulation. It was found that OSA-esterification decreased the amylose content (8.93–6.13%), %C (33.29–31.88%), and thermal properties of gelatinization (Tp: 86.1 to 80.7 °C, a...
Corn starch was heated (100, 120, 140 and 160 °C) under air convective conditions for 4 h. SEM images showed that the treatment produced pores and fractures on the granule surface. Hydroxyl groups of starch molecules were oxidized to carboxyl and carbonyl groups. Increasing heating temperature conditions led to significant increases in the carboxyl...
BACKGROUND
There is a growing interest in increasing dietary fiber (DF) consumption because of the health benefits associated with this nutrient. Pulses are considered a good source of non‐digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase indigestible carbohyd...
Chemically modified starches from underutilized food sources such as Colombian Musaceae can be combined with additives and proper transformation procedures, as wall materials preserving bioactive compounds. This project aimed to find the best conditions for encapsulating blackberry concentrate (BBC) using OSA-modified starch from Gros Michel banana...
The morphological, thermal, and rheological properties of potato starch from three cultivars in the State of Sonora, Mexico, are evaluated. Content of starch, moisture, purity, and amylose vary from 11.8% to 14%, 9.2% to 11.2%, 78.2% to 83.0%, and 20.0% to 29.9%, respectively. The size and shape of the starch granules are similar among the cultivar...
As a result of climate change, the production of stenospermocarpic mangoes has increased dramatically. The stenospermocarpic mango, a fruit with reduced size and no seed, is considered to be a by-product that is both underutilised and wasted.
Here, we studied the colour, chemical composition, polyphenol content, antioxidant capacity and starch in...
Banana is a food crop produced extensively in Colombia for fresh consumption. This fruit in the green state has a large amount of starch, which – unlike other Musaceae – has a small granule size that makes it attractive for use in the food industry. This work characterized physicochemically, morphologically, structurally, and functionally isolated...
Chemical modification with octenyl succinic anhydride (OSA) helps to control the physicochemical and thermal properties of isolated starches. The main objective, herein, was to partially characterize modified starches from Dominico-Harton plantain and FHIA 21 planted in Colombia. The highest degree of substitution was found in FHIA 21 (0.020) starc...
Starches were isolated from tubers of Dioscorea and Oxalis tuberosa (OT) grown in Hidalgo and surrounding areas. The starch particle sizes of Dioscorea bulbifera (DB) showed a bimodal distribution, whereas those of Dioscorea mexicana Schidw (DM) and OT showed unimodal distributions. The Dioscorea starch granules had a round shape, while those of OT...
Novel luminescent starch nanoparticles were obtained by first grafting the Eu(TTA)3Phen‐NH2 complex (TTA = 2‐thenoyltrifluoracetonato; Phen = 1,10‐phenanthroline) onto octenyl succinic anhydride (OSA)−modified corn starch and then using a nanoprecipitation method. The changes in the FTIR spectra showed that the Eu complex was grafted onto the OSA−s...
Background and objectives
Beans ( Phaseolus vulgaris L.) are widely consumed, but the bioaccessibility of their phenolic compounds (PCs) may be affected by different factors. Within this framework, an in vitro gastrointestinal digestion of two bean varieties: “Azufrado” and “Negro Jamapa,” was performed and the bioaccessibility and in vitro release...
ADP-glucose pyrophosphorylase (AGPase) is a key enzyme of starch synthesis in seeds, tubers and fruits. UDP-glucose pyrophosphorylase (UGPase) is an important enzyme of sucrose metabolism in the cytosol while alkaline phosphatase (ALP) is a marker enzyme of the amyloplast that keeps the production of ADPG by removing PPi. Unripe banana accumulates...
This work studied the physicochemical, molecular, and emulsification properties of Oxalis tuberosa (oca) starch modified with octenyl succinic anhydride (OSA). Freshly harvested oca tubers were washed and selected, and starch was extracted by tuber size reductions and successive washes. Modifications were performed with OSA for 6 h at pH 8.5‐9. Mea...
Emulsions are widely used in food, drug, and cosmetic products. Due to the small size, starch nanocrystals have been proposed to stabilize Pickering emulsions However, this application is effective when starch nanocrystals offer a strong amphipathic character. Waxy maize and amaranth starch nanocrystals were treated chemically with octenyl succinic...
Plantain needs to accomplish different quality conditions to be exported. Nevertheless, organoleptic aspects contribute to rejecting more than 20% of the plantain production generating environmental problems. Therefore, this study aims to perform the techno-economic analysis of the bioethanol and plantain flour production using unripe plantain as r...
Native starch extracted from Musaceae (bananas and plantains) has been widely reported as a contributor of resistant starch in human diet. This study characterized the digestibility of three octenyl succinic anhydride (OSA) modified starches extracted from three Musaceae; namely, FHIA 21, Dominico Hartón (DH) and Gros Michel (GM). The starches were...
Spaghetti pasta was prepared with semolina and whole unripe plantain flour (WUPF) as dietary fiber source at three different fractions (0.15, 0.25 and 0.35 w/w). Hi‐Maize® 260 (HM) was used as commercial dietary fiber to compare the results. It was obtained that HM produced pasta with cooking parameters similar to pasta containing only semolina. Ho...
Backgound:
Maize tortilla staling is a major drawback that affects its commercialization and consumption, so novel methods for retarding staling are continuously explored. In this work the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g.100 g-1 ) to a basic masa formulation (water, 60 g.100 g-1 ; nixtamalized maize flour...
A B S T R A C T
There is interest in increasing the consumption of foods with high dietary fiber content due to the health problems associated with its low intake. Plantain (Musa paradisiaca L.) flour (PF) (non-thermostable) and Hi-Maize 260 (HA) (thermostable) were used as resistant starch (RS) sources to elaborate blends with wheat (WF) and rice...
Although a rich source of polyphenols, starch and dietary fibre, unripe mango has been identified as a functional ingredient. The kernel of unripe mango is rich in starch and certain compounds such as non-starch polysaccharides (components of dietary fibre), polyphenols and lipids. The isolation of starch from unripe mango kernel can be an alternat...
The role of endogenous protein in the formation of spray‐dried taro starch spherical aggregates is studied in this work. Taro starch dispersions (30 g per 100 mL water) are added with different protease concentrations (0.0, 1.0, and 5.0 × 103 IU protease per g starch) for degrading the surface protein of the starch granules. Protease treatment has...
The plantain starch was modified with octenylsuccinic anhydride (OSA) and spray and convection dried. The degree of substitution (DS), the sorption and thermodynamic characteristics were evaluated. The drying process affected the DS (0.009 and 0.015 to spray and convection drying, respectively). The monolayer moisture content was 7.46–9.01 and 7.33...
The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3% OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was...
Different types of white bread are sold and widely consumed worldwide. The objective of this study was to evaluate the starch digestibility in the crust of different white breads. Three popular commercial white breads were analyzed for dietary fiber (DF), thermal properties, texture, starch hydrolysis and resistant starch (RS) contents, in freshly...
Octenyl succinic starch esters were prepared from three corn starches with different amylose content; namely, waxy (5.43%), normal (25.16%) and Hylon VII (65.84%). The degree of substitution varies from 0.0103 for waxy starch to 0.0125 for Hylon VII, meaning that the degree of substitution is positively correlated with the amylose content. Scanning...
BACKGROUND
The use of by‐products such as rejected plantain with final disposition problems and conversion processes with “green” technologies are important research topics. The bioethanol production from crops with a high content of fermentable sugars is an alternative to the traditional crops (corn and sugar cane). The aim of this work was to stu...
Plantain is a climacteric fruit having economic relevance in several tropical regions. Unripe plantain is an alternative source of indigestible carbohydrates (dietary fibre) and undigestible starch fraction. Unripe plantain flour was explored in this work as an alternative ingredient (whole and pulp) in spaghetti formulations. Chemical composition,...
Nowadays, natural fibers with their environmentally friendly qualities represent an
important alternative to substitute the use of synthetic fibers in polymer matrix reinforcement.
This study aimed to characterize cellulosic palmate fibers (CFE) extracted from the bundles of Jipijapa straw (BJS). The extraction of CFE was carried out by means of an...
Gluten‐free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF‐rich gluten‐free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch digestibility, and predicted glycemic index of the product. Unripe plantain flour (UPF) and Hi‐Maize 260...
Three varieties of native potato (Imilla blanca, Imilla negra and Loc'ka) that grow in the Andean region at more than 3800 m.a.s.l. were selected fot the extraction and characterization or their starch. Instrumental techniques such as scanning electron microsocopic (SEM), differential scanning calorimetry (DSC), Fourier transformed infrarred spectr...
Microcapsules were prepared using enzyme-treated corn starch with 16 and 20 h of hydrolysis time (ETCS 16 h-GA and ETCS 20 h-GA) and coated with gum (GA). Microcapsules made only from GA were used as control. The increase in hydrolysis time caused an increase in the number and size of pores on the corn starch. The percentage of total starch decreas...
The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie sho...
The functional properties of starch are determined to a large extent by the molecular structure. The starch solubilization is dependent on the procedure and solvent. Structural parameters, like weight average molar mass and radius of gyration, can be calculated by the analysis of solubilized polymers using HPSEC-MAL-RI and AF4-MALS-RI systems. The...
The response surface methodology, with a rotatable central composite design, is used in this study for optimizing spray drying process conditions to obtain a fine modified starch powder from “Dominico Hartón” plantains, which are chemically modified with 2‐octenyl‐succinic anhydride. A pilot‐scale spray dryer is used, and the following process fact...
The development of starch granules of a banana cultivar (morado variety - Musa AAA subgroup Red dacca) from filamentous shape to semi-spherical and finally to oval shape, was studied. The purity of the extracted starch changed from 83.5% (6 weeks) to 95.4% (16 weeks). Impurities were ascribed to cellulosic and latex fractions responsible for the in...
There is a growing interest in the development of functional ingredients, including those with high indigestible carbohydrate content. Unripe plantain flour (UPF) is a source of indigestible carbohydrates, type II resistant starch (RS) in particular. A major drawback of UPF, however, is that its RS content decreases sharply after wet heat treatment...
Many people base their food consumption on corn flour tortillas (tortillas), which has deficiencies in protein. For that reason, the aim in this work was to incorporate Lupinus flour, a legume that is high in protein, into maize tortillas, and to evaluate the texture profile analysis (TPA) and adhesiveness in the doughs at various percentages of Lu...
Maltodextrin is commonly used as wall material for protection of bioactive compounds. This work explored the OSA modification of maltodextrin to improve the stability of microcapsules obtained by spray drying process. OSA maltodextrin showed a degree of substitution of 0.020 with OS groups by weight of about 2.49%. OSA maltodextrin exhibited improv...
Background
Starch is an alternative material for the production of biodegradable plastics; however, native starches have drawbacks due to their hydrophilic nature. Chemical modifications such as acetylation and crosslinking are used to broaden the potential end‐uses of starch. Dual modification of starch increases their functionality compared to th...
The problem of depletion of fossil fuel reserves and the generation of pollutants from their combustion has sparked a search for alternative fuels such as ethanol. In several countries, ethanol produced from sugarcane and maize is mixed with gasoline and used as fuel for transport vehicles. This has decreased generation of pollutants and dependence...
Starch isolated from four chickpea varieties harvested in Mexico was studied for its morphological, structural, molecular, physicochemical and digestion features. The isolated chickpea starches had residual protein (2.0%) and high amylose content (36 ‐ 41%). The chickpea starch granules had a round shape and some granules exhibited cavities and cre...
Starch was isolated from the Andean tubers olluco (Ollucus tuberosus) and oca (Oxalis tuberosa) and modified with octenylsuccinic anhydride (OSA); subsequently, the morphological, molecular, and physicochemical characteristics were evaluated. The isolated starch of olluco and oca resulted in a powder with a purity of 93.2% and 92.8%, respectively;...
El plátano y el mango son cultivos tropicales, por lo que se cultivan y cosechan en
diversos estados de México. Estos cultivos son climatéricos, por lo que su proceso de
maduración continua una vez cosechado el fruto, el cual aún se encuentra en un estado
conocido como “verde” o inmaduro. Los procesos involucrados en la cadena productiva
del plátan...
Taro starch has the ability of producing spherical aggregates under spray-drying without the addition of binding agents. This property makes taro starch suitable for microencapsulation of dietary compounds. This study addressed the physical stability of hydrophilic and hydrophobic core materials microencapsulated by spray-drying into taro starch sp...
Consumption of slowly digestible and resistant starches (SDS and RS) is known to modulate postprandial glucose levels and attain extended glucose release. In this study, pregelatinized high-amylose maize starches (50 and 70 g amylose 100 g⁻¹ starch) were subjected to hydrothermal treatments [40 g water 100 g⁻¹, heat-moisture treated (HMT) at 100 °C...
Due to its bioactive compounds, blue maize flour is a valuable ingredient for developing gluten-free products. The incorporation of alternative flours into gluten-free pasta is a challenge as it usually results in products that, despite their enhanced nutraceutical features, show reduced quality characteristics. Composite pasta was prepared with va...
Orange flesh sweet potato contains bioactive compounds which have nutritional and health‐protective values. The aim of this investigation was to evaluate the impact of ultrasound treatment in orange sweet potato juice on physicochemical parameters, β‐carotene, total phenolic, antioxidant activity (ORAC and ferric thiocyanate), polyphenol oxidase, a...
The microstructure of cooked gluten-free pasta depends on the ingredients used, and this microstructure affects the starch hydrolysis (SH), the release of phenolic compounds (PC) and their antioxidant capacity (AC). The aim of this study was to evaluate the SD and bioaccessibility of PC during in vitro gastrointestinal digestion of gluten-free past...
Spherical aggregates can be obtained from taro starch by spray-drying without using bonding agents. Accurate information about thermal issues of spherical aggregates can provide valuable information for assessing the application as encapsulant. Spherical aggregates of taro starch were obtained by spray-drying and analyzed using dynamic vapour sorpt...
Background:
Staling of maize tortilla is a major drawback affecting their manufacture, commercialization and consumption. The development of methods that may help retard staling of maize tortilla is an ongoing research topic. In this work a novel, simple, economic and effective method is proposed, based on adding completely gelatinized nixtamalize...
In the last century, starch present in foods was considered to be completely digested. However, during the eighties, studies on starch digestion started to show that besides digestible starch, which could be rapidly or slowly hydrolysed, there was a variable fraction that resisted hydrolysis by digestive enzymes. That fraction was named resistant s...
Amaranth is a pseudocereal that has seen increasing production in recent decades. However, the physicochemical properties of amaranth starch have been scarcely studied. This work focused on the characterization of amaranth starch from two different varieties. Amaranth starch was isolated from the perisperm of opaque and translucent amaranth (A. hyp...
Background and objectives
Food is the major factor driving the metabolism of the gut microbiota. In Mexico, nixtamalized corn products are widely consumed. Changes in antioxidant capacity ( AOX ) in 1,1‐Diphenyl‐2‐picrylhydrazyl ( DPPH ) and Ferric ion reducing antioxidant power ( FRAP ), pH values, short‐chain fatty acid concentration, and relativ...
In the present study, the effects of the order of dual modification on the in vitro digestibility and structural properties of maize starch were investigated. Dual modification of maize starch was carried out by combining ultrasonication (S) (1, 2, 4, 8 and 16 min) and heat-moisture treatment (HMT) in different sequences (S-HMT and HMT-S). The dual...
Nanoparticles (montmorillonite, MMT) can enhance biopolymer-based film properties. The structure–property relationship between polymers and nanoparticles may be explained by the rheological tests of nanocomposite forming solutions (NFS). The aim of this work was to study the effect of MMT concentration and amylose content on the rheological propert...