The temperature induced disruption process of amylopectin under ultrasonic treatments.
The temperature induced disruption process of amylopectin under ultrasonic treatments.
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DOI：
10.1016/j.ijbiomac.2022.02.054
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发表时间：
2022-02
影响因子：
8.2
通讯作者：
Benxi Wei;Qianqian Pu;Chunsen Wu;Jin Zou;Ke Shi;Baoguo Xu;Yongkun Ma
中科院分区：
文献类型：
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作者：
Benxi Wei;Qianqian Pu;Chunsen Wu;Jin Zou;Ke Shi;Baoguo Xu;Yongkun Ma
在本研究中，支链淀粉在不同温度下进行超声处理，以探讨其破碎过程。结果表明，超声波处理后支链淀粉的相对分子质量显著降低，且随温度的升高有延缓作用。支链淀粉的破碎过程符合二级动力学模型(1/MWt−=1/Mw0=kt)，随着温度从20℃升高到80℃，支链淀粉的破碎率系数从2.203×10~−8降至0.986×10~8−/g·min，这归因于较高温度下的较高蒸汽压和较低的粘度。在较高温度下，超声波诱导支链淀粉的B3链优先发生断裂，导致A链的增加，这是因为支链淀粉在较高温度下会更多地延伸。支链淀粉的断裂活化能为负值(−为11.6kJ/m ol)，说明其在超声作用下的断裂过程基本上是机械作用。
In this study, amylopectin was ultrasonicated at different temperatures to explore its disruption process. Results showed a significant decrease in amylopectinMwafter ultrasonic treatments and a retarded effect was detected with the increase of temperatures. The amylopectin disruption process fitted to the second order kinetic model (1/Mwt− 1/Mw0=kt) and its disruption rate coefficient decreased from 2.203 × 10−8to 0.986 × 10−8mol/g min as the temperatures increased from 20 to 80 °C. This was ascribed to the higher vapour pressure and the lower viscosity of the solution at higher temperatures. Ultrasound induced break points preferentially occurred to B3 chains of amylopectin at higher temperatures which contributed to an increase of A chains, which because that amylopectin would be more extended at higher temperatures. The activation energy of amylopectin disruption was negative (−11.6 KJ/mol), which indicated that its scission process by ultrasound was essentially a mechanical action.