硼氢化钠
回生(淀粉)
结晶度
糯玉米
化学
傅里叶变换红外光谱
差示扫描量热法
核化学
淀粉
食品科学
生物化学
化学工程
结晶学
物理
热力学
工程类
催化作用
直链淀粉
作者
Mengting Yu,Zihan Xu,Na Ji,Lei Dai,Liu Xiong,Qingjie Sun
标识
DOI:10.1016/j.ijbiomac.2020.03.017
摘要
After gelatinization, starch is prone to retrograde during storage, and it is a notorious challenge to inhibit starch retrogradation in papermaking, textile, and construction fields. This work aimed to develop a new method for inhibiting the retrogradation of normal corn starch (CS) and waxy corn starch (WCS) by sodium borohydride (NaBH4). Differential scanning calorimetry analysis suggested that addition of 2.0% (at dry starch basis, w/w) NaBH4 can completely inhibit WCS retrogradation. X-ray diffraction results showed that, as the NaBH4 concentration increased, the crystallinity of CS and WCS gradually decreased. After seven days of storage at 4 °C, the relative crystallinity of CS and WCS with 2.0% NaBH4 decreased by 62.22% and 100%, respectively. Low field nuclear magnetic resonance analysis showed that the incorporation of NaBH4 remarkably affected the change of relaxation time(T2). The T2 changes in the gelatinized CS and WCS with 2.0% NaBH4 were much lower than gelatinized CS and WCS without NaBH4. The addition of NaBH4 led to a reduction in the hydrogen bonding of CS and WCS, which was confirmed by Fourier transform infrared spectroscopy (FTIR). It was concluded that the addition of 2.0% NaBH4 can significantly inhibit the retrogradation of CS and WCS.
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