EFFECTS OF CARBOXYMETHYLATION AND HYDROXYPROPYLATION ON PROPERTIES AND STRUCTURE OF DIFFERENT STARCHES

IF 1.3 4区农林科学 Q2 MATERIALS SCIENCE, PAPER & WOOD

Cellulose Chemistry and Technology Pub Date : 2023-07-20 DOI:10.35812/cellulosechemtechnol.2023.57.44

Hong-bo Tang, Peilong Jiang, Yan-ping Li, Xiaojun Liu

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Abstract

The effect of carboxymethylation and hydroxypropylation on the properties and structures of potato starch (PS), tapioca starch (TS), sweet potato starch (SPS), pea starch (Ps), waxy corn starch (WCS) and corn starch (CS) was investigated to produce carboxymethyl starch and hydroxypropyl starch, utilize them properly. The results showed that the increase in swelling capacity of different starches caused by carboxymethylation was greater than that caused by hydroxypropylation. The Blue Values of different starches were less influenced by hydroxypropylation, and significantly more affected by carboxymethylation. The starches were affected differently by carboxymethylation, while PS, TS, Ps and CS had the same behavior after hydroxypropylation. Hydroxypropylation increased the average diameter of PS, SPS, Ps and WCS, but lowered the average diameter of TS and CS. Carboxymethylation altered the crystalline structure of WCS and CS. Hydroxypropylation only changed the crystalline structure of PS. Carboxymethylation led to an increase in the thermal stability of different starches, while hydroxypropylation caused reduction in the thermal stability of starches.

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羧甲基化和羟丙基化对不同淀粉性质和结构的影响

研究了羧甲基化和羟丙基化对马铃薯淀粉（PS）、木薯淀粉（TS）、甘薯淀粉（SPS）、豌豆淀粉（PS）、糯玉米淀粉（WCS）和玉米淀粉（CS）性能和结构的影响，以生产羧甲基淀粉和羟丙基淀粉，并对其进行合理利用。结果表明，羧甲基化引起的不同淀粉溶胀能力的提高大于羟丙基化引起的溶胀能力的增加。不同淀粉的蓝色值受羟丙基化的影响较小，而受羧甲基化的影响较大。羧甲基化对淀粉的影响不同，而PS、TS、PS和CS在羟丙基化后具有相同的行为。羟丙基化增加了PS、SPS、PS和WCS的平均直径，但降低了TS和CS的平均直径。羧甲基化改变了WCS和CS的晶体结构。羟丙基化只改变了PS的晶体结构。羧甲基化导致不同淀粉的热稳定性增加，而羟丙基化导致淀粉的热稳定降低。

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来源期刊

Cellulose Chemistry and Technology 工程技术-材料科学：纸与木材

CiteScore

2.30

自引率

23.10%

发文量

审稿时长

7.3 months

期刊介绍： Cellulose Chemistry and Technology covers the study and exploitation of the industrial applications of carbohydrate polymers in areas such as food, textiles, paper, wood, adhesives, pharmaceuticals, oil field applications and industrial chemistry. Topics include: • studies of structure and properties • biological and industrial development • analytical methods • chemical and microbiological modifications • interactions with other materials