Synergistic effect of sodium dodecyl sulfate and salts on the gelation properties of acid-hydrolyzed-hydroxypropylated potato starch
Synergistic effect of sodium dodecyl sulfate and salts on the gelation properties of acid-hydrolyzed-hydroxypropylated potato starch
复制标题
十二烷基硫酸钠和盐对酸水解羟丙基马铃薯淀粉凝胶性能的协同作用
DOI：
10.1016/j.lwt.2018.03.072
复制
发表时间：
2018-07
期刊：
影响因子：
--
通讯作者：
Zhengbiao Gu
中科院分区：
文献类型：
--
作者：
Lingjin Li;Yan Hong;Zhengbiao Gu
淀粉的适当改性是必要的，以满足高品质的硬胶囊材料作为明胶的替代品的工业需求。采用动态流变学方法研究了十二烷基硫酸钠（SDS）和无机盐对马铃薯酸水解羟丙基淀粉（AHP）凝胶特性的影响。一个显着的现象，发现在SDS和盐之间的协同效应，并进一步探讨使用蓝值和zeta电位分析。特别是，AHP糊剂的凝胶化温度随着KCl浓度的增加而增加，直到没有足够的SDS可用于实现协同效应。淀粉-SDS包合物的形成削弱了淀粉-碘的结合，增加了淀粉分子的表面电荷。此外，观察到zeta-电位值随着KCl的加入而沿着降低。考虑到SDS提供的淀粉-SDS复合物中的硫酸根基团与卡拉胶中的硫酸根基团相似，提出了SDS与盐的协同作用主要是由于盐离子之间的电子相互作用的假说。目前的研究提供了一个必要的策略，应用AHP作为明胶替代硬胶囊的生产。
Appropriate modifications of starch are necessary to meet the industrial demand for high-quality hard capsule materials as an alternative to gelatin. In the present study, the influence of sodium dodecyl sulfate (SDS) and salts on the gelation properties of acid-hydrolyzed-hydroxypropylated potato starch (AHP) was characterized using dynamic rheological tests. A significant phenomenon was discovered in terms of a synergistic effect between SDS and salts, and was further explored using blue-value and zeta-potential analyses. In particular, the gelation temperature of the AHP pastes increased with increasing concentrations of KCl until there was not enough SDS available to achieve a cooperative effect. Formation of a starch-SDS inclusion complex led to a weakened combination of starch-iodine, and increased the surface charge of starch molecules. Moreover, a decrease in zeta-potential value was observed along with the addition of KCl. Considering the charged sulfate groups of complex starch-SDS, which was provided by SDS, were similar to that of carrageenan, we put forward a hypothesis that the observed synergistic effect of SDS and salts is mainly attributed to the electronic interactions between salt ions. The current study provides a necessary strategy for applying AHP as a gelatin alternative in the manufacturing of hard capsules.
登录
查看更多内容
影响因子：
3.1
作者：
K. A. Murdoch
通讯作者：
K. A. Murdoch
影响因子：
10.7
作者：
J. Harrington;E. Foegeding;D. Mulvihill;E. Morris
通讯作者：
J. Harrington;E. Foegeding;D. Mulvihill;E. Morris
影响因子：
11.2
作者：
T. Thrimawithana;S. Young;D. Dunstan;R. Alany
通讯作者：
T. Thrimawithana;S. Young;D. Dunstan;R. Alany
影响因子：
10.7
作者：
Y. Yuguchi;H. Urakawa;K. Kajiwara
通讯作者：
Y. Yuguchi;H. Urakawa;K. Kajiwara
影响因子：
5.5
作者：
Takemasa, M;Chiba, A;Date, M
通讯作者：
Date, M