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Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio.

Abstract：

:This work concerned the effects of amylose/amylopectin ratio on the structure and thermal stability of propionylated starches with high degree of substitution (DS). Four starches with different amylose content were used to obtain propionylated starches. Acylation partly disrupted granule morphology of native starches, and the imperfection and porous structures of starch granule were intensified along with the increased amylose content. It was noted that the crystalline structure of starch was destroyed and thus intense acylation occurred in both amorphous and crystalline regions. The acylated starch with high-amylose content displayed more ordered region compared to low-amylose starch. Acylation enhanced the thermal stability of starch, and this effect became more evident as the amylose content increased. Thus, the amylose/amylopectin ratio has been confirmed capable of affecting the structure and thermal behaviors of hydrophobic propionylated starch, which is of value for the design of starchy materials with tailored thermal stability.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Zhu J,Zhang S,Zhang B,Qiao D,Pu H,Liu S,Li L

doi

10.1016/j.ijbiomac.2017.01.033

subject

Has Abstract

pub_date

2017-04-01 00:00:00

pages

123-130

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(16)32855-0

journal_volume

97

pub_type

杂志文章

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