Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch
文献类型： 外文期刊
作者： Zhang, Bao 1 ; Li, Xiaomin 1 ; Xie, Qiutao 3 ; Tao, Han 1 ; Wang, Wu 1 ; Chen, Han-Qing 1 ;
作者机构： 1.Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
2.Hefei Univ Technol, Sch Biol & Med Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China
关键词： Non-crystalline granular starch;Ethanol-heating treatment;Carboxymethyl starch
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： Native corn starch slurried in 50% ethanol solution was treated at 60 degrees C, 70 degrees C, 80 degrees C, and 85 degrees C, respectively. The resultant starches were investigated by polarized microscopy, scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and X-ray diffractometry (XRD). The Maltese cross of ethanol-heating treated starch gradually weaken with increasing temperature and completely disappeared at 85 degrees C. SEM data indicated the treated granular exhibited a rougher surface with more pores and grooves than native starch granular, but the shape of the treated starch was still intact. DSC and XRD data confirmed ethanol-heating treated starch changed from crystalline to non-crystalline structure at 85 degrees C. The highest degree of substitution (DS) and corresponding reaction efficiency (RE) for the carboxymethylation of native starch were 0.66 and 36.7%, respectively, while the corresponding DS and RE for non-crystalline granular starches increased by 0.29 and 16.1% at the same reaction condition, respectively. (C) 2017 Elsevier B.V. All rights reserved.
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