Hierarchical structure and thermal behavior of hydrophobic starch-based films with different amylose contents
Hierarchical structure and thermal behavior of hydrophobic starch-based films with different amylose contents
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不同直链淀粉含量疏水性淀粉基薄膜的层次结构和热行为
DOI：
10.1016/j.carbpol.2017.12.010
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发表时间：
2018-02-01
影响因子：
11.2
通讯作者：
Wang, Qiang
中科院分区：
文献类型：
--
作者：
Fu, Lingling;Zhu, Jie;Wang, Qiang
本工作揭示了所用淀粉材料的直链淀粉含量对疏水性丙酰化淀粉基薄膜的多级结构和热行为的影响。扫描电子显微镜结果表明，直链淀粉促进膜基质内形成更紧密的结构。此外，小角和广角X-射线散射分析表明，较高的直链淀粉含量是优选的纳米级和微晶上的新订单的形成。随着这些结构的变化，无定形短链的粘弹性增强，玻璃化转变温度降低的直链淀粉含量的增加，但大分子的解聚和分子键的分解被推迟，因为淀粉微晶的增加限制了相邻的无定形区域的运动。因此，这项工作提供了有价值的信息，通过简单地调节淀粉原料的直链淀粉含量的疏水淀粉基薄膜的合理设计与所需的热特性。
This work discloses the multi-level structure and thermal behaviors of hydrophobic, propionylated starch-based films as affected by the amylose contents of starch materials used. Scanning electron microscopy results showed that amylose promoted the formation of more compact structure within the film matrices. Also, small and wide angle X-ray scattering analysis revealed that higher amylose content was preferable for the formation of new orders on nanoscale and crystallites. With these structural changes, the viscoelasticity of amorphous short chains was enhanced and the glass transition temperature was reduced by the increased amylose content; but the depolymerization of macromolecules and the decomposition of molecular bonds were postponed, since the increase in starch crystallites restricted the motion of adjacent amorphous regions. Hence, this work provides valuable information for rational design of hydrophobic starch-based films with desired thermal features by simply regulating the amylose content of starch raw materials.