琥珀酸酐
淀粉
造纸
马铃薯淀粉
化学
化学工程
粘度
变性淀粉
食品科学
材料科学
有机化学
复合材料
工程类
作者
Boru Chen,Qing‐Hui Wen,Xin‐An Zeng,Abdul Rahaman,Ume Roobab,Feiyue Xu
标识
DOI:10.1016/j.carbpol.2020.117294
摘要
The physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF) were investigated. Results showed that PEF treatment during esterification resulted in a significant modification of pasting properties. The pasting temperature at 2–6 kV/cm reduced by 7.6–15.1 °C for PEF-assisted OSA starches but only by 3 °C for OSA modified starch without PEF treatment as compared to that of native starch. PEF-assisted esterification could reduce the reaction time and improve the reaction efficiency over the control by 6.1–39.1 %. A novel schematic model on structure-functionality relationship for PEF-assisted OSA modified starch was proposed. Structural disorganizations of starch induced lower pasting temperature and paste viscosity. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique to prepare starch products with desired paste behaviors and to broaden its application area especially in papermaking and textile industries.
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