自愈水凝胶
直链淀粉
淀粉
支链淀粉
回生(淀粉)
肿胀 的
吸水率
化学
化学工程
聚乙烯醇
脱水
高分子化学
材料科学
食品科学
有机化学
复合材料
生物化学
工程类
作者
Bárbara Biduski,Wyller Max Ferreira da Silva,Rosana Colussi,Shanise Lisie Mello El Halal,Loong‐Tak Lim,Álvaro Renato Guerra Dias,Elessandra da Rosa Zavareze
标识
DOI:10.1016/j.ijbiomac.2018.02.144
摘要
Gelatinization and retrogradation, influenced by amylose and amylopectin ratio, are important characteristics for starch hydrogels elaboration. The objective of this study was to evaluate the influence of amylose content and the gelatinization method on the physicochemical characteristics of native and cross-linked rice starch hydrogels. The native and cross-linked starches were gelatinized with heating or alkaline solution, added polyvinyl alcohol, frozen and then freeze-dried. The cross-linked starch had a low final viscosity (101.38 RVU), which made the heat-induced gelatinized hydrogel readily disintegrated in water. However, modified starch hydrogels obtained by alkaline-induced gelatinization resulted in a more rigid structure than the native starch hydrogels. In addition, the starch sample with high amylose content had lower water absorption (322.2%) due to the greater stiffness of the hydrogel structure that resisted swelling. The alkaline-gelatinization resulted in stiffer hydrogels with lower water absorption (322.2 to 534.8%), while the heat-gelatinized behaved as a superabsorbent (658.7 to 1068.5%). The variability of the hydrogels properties of this study can enable a range of applications due to different amylose contents and gelatinization methods.
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