现代食品科技2017，Vol.33Issue(5)：129-134,6.DOI:10.13982/j.mfst.1673-9078.2017.5.021
不同酰基改性淀粉结构及热稳定性研究
Multi-scale Structural Features and Thermal Stabilities of Acylated Starch with Different Acyl Groups
摘要
Abstract
G50 corn starch was chemically modified using acid anhydrides with different chain lengths to yield starch esters in this study.Scanning electron microscopy (SEM),Fourier transform infrared spectroscopy (FT-IR),X-ray diffraction (XRD),small angle X-ray scattering (SAXS),and thermogravimetry (TG) techniques were used to characterize the surface morphology,chemical structure,crystalline structure,ordered microdomain structure,and thermal properties of the starch esters.The results indicated that adding anhydride with a longer chain length could lead to a weaker esterification reaction.The starch particles were fragmented into small pieces after esterification reaction,and the butyrate starch (degree of substitution (DS)=1.38) and caproate starch (DS=1.37) tended to aggregate into clusters.All the starch esters presented an amorphous state.The highest degree of damage to the ordered microdomain was found in acetate starch with a high DS.With a sinilar DS,the starch esters obtained from the anhydride with a long chain length had periodic long-range ordered structures within the starch particles.Compared with the original starch,the starch ester showed enhanced thermal stability.Additionally,when the amount of added acid anhydride was same,the degree of enhancement of thermal stability of the starch ester samples showed a downward trend with increasing chain length of acid anhydride.These results could provide a reference for improvements in the application of starch esterification.关键词
酯化淀粉/酸酐/链长/取代度/结构差异Key words
starch ester/anhydride/chain length/structural discrepancy引用本文复制引用
张书艳,李琳,李冰,朱杰..不同酰基改性淀粉结构及热稳定性研究[J].现代食品科技,2017,33(5):129-134,6.基金项目
国家自然科学基金资助项目(31401586、21376095) （31401586、21376095）
