Abstract:
:After gelatinization, starch is prone to retrograde during storage, and it is a notorious challenge to inhibit starch retrogradation in papermaking, textile, and construction fields. This work aimed to develop a new method for inhibiting the retrogradation of normal corn starch (CS) and waxy corn starch (WCS) by sodium borohydride (NaBH4). Differential scanning calorimetry analysis suggested that addition of 2.0% (at dry starch basis, w/w) NaBH4 can completely inhibit WCS retrogradation. X-ray diffraction results showed that, as the NaBH4 concentration increased, the crystallinity of CS and WCS gradually decreased. After seven days of storage at 4 °C, the relative crystallinity of CS and WCS with 2.0% NaBH4 decreased by 62.22% and 100%, respectively. Low field nuclear magnetic resonance analysis showed that the incorporation of NaBH4 remarkably affected the change of relaxation time(T2). The T2 changes in the gelatinized CS and WCS with 2.0% NaBH4 were much lower than gelatinized CS and WCS without NaBH4. The addition of NaBH4 led to a reduction in the hydrogen bonding of CS and WCS, which was confirmed by Fourier transform infrared spectroscopy (FTIR). It was concluded that the addition of 2.0% NaBH4 can significantly inhibit the retrogradation of CS and WCS.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Yu M,Xu Z,Ji N,Dai L,Xiong L,Sun Qdoi
10.1016/j.ijbiomac.2020.03.017subject
Has Abstractpub_date
2020-06-15 00:00:00pages
341-348eissn
0141-8130issn
1879-0003pii
S0141-8130(19)40319-Xjournal_volume
153pub_type
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