Study of gelatinization process and viscoelastic properties of cassava starch: Effect of sodium hydroxide and ethylene glycol diacrylate as cross-linking agent
Study of gelatinization process and viscoelastic properties of cassava starch: Effect of sodium hydroxide and ethylene glycol diacrylate as cross-linking agent
复制标题
木薯淀粉糊化过程和粘弹性特性的研究：氢氧化钠和乙二醇二丙烯酸酯作为交联剂的作用
DOI：
10.1016/j.carbpol.2006.03.028
复制
发表时间：
2006
影响因子：
11.2
通讯作者：
V. Soldi
中科院分区：
文献类型：
--
作者：
P. Marques;C. Perego;J. Meins;R. Borsali;V. Soldi
采用差示扫描量热法（DSC）和动态流变学方法研究了木薯淀粉的糊化过程。研究了NaOH在浓度范围（2×10− 3 M <[NaOH]<0.5M，相当于0.2%<[mNaOH/m淀粉]<7.5%）内对糊化的影响。用乙二醇二丙烯酸酯在胶凝过程中作为交联剂进行类似的实验。采用DSC、静态光散射和动态光散射对木薯淀粉进行了表征。研究了淀粉和NaOH浓度对糊化温度的影响，以及伴随该现象的模量值的超调。在[NaOH]浓度约为0.01 M时，观察到糊化温度的不寻常变化。就交联剂存在下的研究而言，我们关注交联剂/淀粉比率对在相对较高的温度（85°C）下获得的“凝胶”的动态粘弹性的影响。
The gelatinization of cassava starch was studied by means of differential scanning calorimetry (DSC) and dynamic rheological measurements. The influence of NaOH in the concentration range (2×10−3M<[NaOH]<0.5M, corresponding to 0.2%<[mNaOH/mstarch]<7.5%) on the gelatinization was investigated. Similar experiments were performed with ethylene glycol diacrylate acting as a cross-linker during gelatinization. The cassava starch was characterized by DSC measurements and static and dynamic light scattering. The influence of starch and NaOH concentrations on the gelatinization temperature, as well as the overshoot of the moduli values accompanying the phenomenon, were studied. An unusual shift in the gelatinization temperature was observed at an [NaOH] concentration of around 0.01M. As far as the study in presence of cross-linker is concerned, we focused on the effect of the cross-linker/starch ratio on the dynamic viscoelastic properties of the “gel” obtained at a relatively high temperature, 85°C.