Structural features and thermal property of propionylated starcheswith different amylose/amylopectin ratioJie
Structural features and thermal property of propionylated starcheswith different amylose/amylopectin ratioJie
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不同直链/支链比例丙酰化淀粉的结构特征及热性能
DOI：
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发表时间：
2017
影响因子：
8.2
通讯作者：
李琳
中科院分区：
文献类型：
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作者：
朱杰;张书艳;张宾佳;乔冬玲;蒲华寅;刘思源;李琳
本文研究了直/支链比对高取代度丙酰化淀粉结构和热稳定性的影响。以四种不同淀粉含量的淀粉为原料制备丙酰化淀粉。酰化反应部分破坏了原淀粉颗粒的形态结构，随着直链淀粉含量的增加，淀粉颗粒的不完整性和多孔结构沿着增强。结果表明，淀粉的结晶结构被破坏，在无定形区和结晶区都发生了强烈的酰化反应。高直链淀粉含量的酰化淀粉比低直链淀粉含量的酰化淀粉呈现出更多的有序区域。酰化提高了淀粉的热稳定性，且这种作用随直链淀粉含量的增加而增强，从而证实了直链/支链淀粉比例对疏水性丙酰化淀粉的结构和热行为的影响，这对设计具有定制热稳定性的淀粉材料具有一定的参考价值。
This work concerned the effects of amylose/amylopectin ratio on the structure and thermal stabilityof propionylated starches with high degree of substitution (DS). Four starches with different amylosecontent were used to obtain propionylated starches. Acylation partly disrupted granule morphology ofnative starches, and the imperfection and porous structures of starch granule were intensified along withthe increased amylose content. It was noted that the crystalline structure of starch was destroyed andthus intense acylation occurred in both amorphous and crystalline regions. The acylated starch with high-amylose content displayed more ordered region compared to low-amylose starch. Acylation enhancedthe thermal stability of starch, and this effect became more evident as the amylose content increased.Thus, the amylose/amylopectin ratio has been confirmed capable of affecting the structure and thermalbehaviors of hydrophobic propionylated starch, which is of value for the design of starchy materials withtailored thermal stability.