Starch - Stärke最新文献

Effect of Quinoa Flour on Properties of the Dough and Fresh Wet Noodles From Silver Carp Surimi 藜麦粉对鲢鱼糜生面团及鲜湿面性能的影响

Starch - Stärke Pub Date : 2026-01-01 DOI: 10.1002/star.70166

Siyu Bai, Yujing Yang, Weiqi Li, Qian Zhang, Aaysha Ihsan, Linli Du, Jie Zheng, Aijun Hu

{"title":"Effect of Quinoa Flour on Properties of the Dough and Fresh Wet Noodles From Silver Carp Surimi","authors":"Siyu Bai, Yujing Yang, Weiqi Li, Qian Zhang, Aaysha Ihsan, Linli Du, Jie Zheng, Aijun Hu","doi":"10.1002/star.70166","DOIUrl":"https://doi.org/10.1002/star.70166","url":null,"abstract":"ABSTRACT This study investigated the effect of quinoa flour addition, regarding the rheological behaviors of silver carp surimi dough along with the quality traits of fresh wet noodles, including color, cooking properties, textural properties, pasting properties, flavor profile, and in vitro digestibility. The results from dynamic rheological measurements indicated that quinoa flour disrupted the protein network or surimi structure, leading to a reduction in the dough elasticity. Additionally, quinoa flour caused a significant darkening in the noodle color. As the quinoa flour content increased, the amount of cooking loss of fresh wet noodles increased, while the water absorption was decreased. Quinoa flour also increased peak viscosity, final viscosity, and pasting temperature, although the minimum viscosity first decreased before increasing. The optimal quality of fresh wet noodles was observed at a 10% quinoa flour addition. Furthermore, the analysis revealed that noodles with quinoa flour were more sensitive to long‐chain alkanes, resulting in notable flavor differences. The in vitro digestion experiments showed that after 180 min, the hydrolysis rate of quinoa surimi noodles reached a peak of 87.38%. In comparison to wheat‐based noodles, quinoa surimi noodles showed a 17.33% increase in rapidly digestible starch and a 13.98% increase in slowly digestible starch, while the content of resistant starch went down by 45.39%. All these findings offered critical theoretical support for the development and application in quinoa‐enhanced noddle products.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70166","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structures and Adsorption Properties of Porous Cassava Starch via Ball Milling and Ultrasound‐Assisted Enzymatic Hydrolysis 球磨和超声辅助酶解制备多孔木薯淀粉的结构和吸附性能

Starch - Stärke Pub Date : 2026-01-01 DOI: 10.1002/star.70156

Yuxin Liu, Jianglong Wang, Rulong Wu, Qinghua Pan, Zesheng Liang

{"title":"Structures and Adsorption Properties of Porous Cassava Starch via Ball Milling and Ultrasound‐Assisted Enzymatic Hydrolysis","authors":"Yuxin Liu, Jianglong Wang, Rulong Wu, Qinghua Pan, Zesheng Liang","doi":"10.1002/star.70156","DOIUrl":"https://doi.org/10.1002/star.70156","url":null,"abstract":"ABSTRACT The porous cassava starch was prepared through the synergistic actions of ball milling and ultrasound‐assisted enzymatic hydrolysis. The surface of starch granules became rough, forming grooves and even developing porous structures. Additionally, the size of the starch granules decreased, and the spherulitic structures were damaged. The melting peak temperature of the porous starch enhanced, while the melting enthalpy and crystallinity significantly decreased. The carbon element (C) content decreased whereas the oxygen element content (O) increased. The amylose content and hydrolysis degree enhanced, while the amylopectin content reduced. The solubility of the porous starch improved, but the swelling declined. The oil absorption, water absorption, and methylene blue (MB) adsorption capacities enhanced. The MB adsorption behavior of the starch samples was better described by the pseudo‐second‐order kinetic model and the Langmuir isotherm model. The MB adsorption process of the modified starch demonstrated an exothermic characteristic.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing the Characteristics of Starch‐Based Films With Hydrophilic and Hydrophobic Carbon Black 亲疏水炭黑增强淀粉基薄膜性能的研究

Starch - Stärke Pub Date : 2025-09-01 DOI: 10.1002/star.70101

Zong‐qiang Fu, Xiadong Xu, Yi Li, Zi‐xu Zheng, Dong‐ming Gao, Gang Li, Feifei Li

{"title":"Enhancing the Characteristics of Starch‐Based Films With Hydrophilic and Hydrophobic Carbon Black","authors":"Zong‐qiang Fu, Xiadong Xu, Yi Li, Zi‐xu Zheng, Dong‐ming Gao, Gang Li, Feifei Li","doi":"10.1002/star.70101","DOIUrl":"https://doi.org/10.1002/star.70101","url":null,"abstract":"ABSTRACT This study aimed to improve the properties of starch‐based films by incorporating hydrophilic and hydrophobic carbon black (CB) at varying concentrations. The apparent viscosity of the film‐forming dispersions increased with the addition of CB. Morphological analysis revealed that hydrophilic CB exhibited better dispersion within the film matrix compared to hydrophobic CB. However, the presence of CB agglomerations led to an increased friction coefficient of the film. Fourier transform infrared (FTIR) spectroscopy indicated that interactions existed between the CB and the starch matrix, with hydrophilic CB enhancing these interactions. As the CB content increased, both the glass transition temperature (Tg) and puncture resistance increased. The starch‐based films containing CB demonstrated low UV‐Vis light transmittance. The tensile strength increased from 1.26 to 7.51 MPa as the hydrophilic CB content increased from 0% to 40%. The presence of CB reduced the water vapor permeability from 9.07 × 10 −13 g −1 s −1 Pa −1 to 5.10 × 10 −13 g −1 s −1 Pa −1 , while the water contact angle increased from 37.50° to 61.83°. Additionally, the water solubility index and moisture content decreased with increasing CB content. The results suggested that CB enhanced the mechanical and water resistance properties of the starch‐based films.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147332522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Novel Method for Calculating Crystallinity of V‐Type Crystalline Starch by X‐Ray Diffraction 用X射线衍射计算V型结晶淀粉结晶度的新方法

Starch - Stärke Pub Date : 2025-08-30 DOI: 10.1002/star.70108

Youcai Zhou, Zhihong Chen, Ruiyao Cui, Leiwen Xiang, Wentao Chen

{"title":"A Novel Method for Calculating Crystallinity of V‐Type Crystalline Starch by X‐Ray Diffraction","authors":"Youcai Zhou, Zhihong Chen, Ruiyao Cui, Leiwen Xiang, Wentao Chen","doi":"10.1002/star.70108","DOIUrl":"https://doi.org/10.1002/star.70108","url":null,"abstract":"ABSTRACT The crystallinity of V‐type crystalline starch has a significant impact on its functionalities. However, current methods exhibited varying degrees of accuracy in determining the crystallinity, each with their own cons and pros. This study aimed to develop a novel method using x‐ray diffraction (XRD) patterns to precisely calculate the crystallinity of V‐type crystalline starch in three steps: (i) normalizing the XRD intensity of V‐type crystalline starch and amorphous starch at a specific point, (ii) subtracting the normalized XRD patterns of amorphous starch from V‐type crystalline starch to obtain the crystalline subpattern, and (iii) calculating the crystallinity by assessing the area ratio of the crystalline subpattern to the normalized pattern of V‐type crystalline starch. The results found that certain points in the XRD patterns, such as 10°, 15°, 24°, and 25° (2 θ ), could not be used for the normalization as they resulted in negative peaks in crystalline subpatterns. Notably, the point at 16° (2 θ ) could be used for the normalization to generate crystalline subpatterns without negative peaks. Furthermore, the crystallinity of V‐type crystalline starch, which was calculated using the proposed method with the point at 16° (2 θ ) for the normalization, showed a high correlation with the complex index of V‐type crystalline starch (Pearson's coefficient of 0.997), confirming the accuracy of this measurement approach. Findings will provide a feasible pathway to accurately calculate the crystallinity of V‐type crystalline starch.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Stearic Acid‐Modified Cellulose Enhanced With Apple Pomace Polyphenols and Water Chestnut Starch Composite Films for Improved Barrier Properties and Fruit Preservation 硬脂酸改性纤维素与苹果渣多酚和荸荠淀粉复合膜增强，用于改善阻隔性能和水果保鲜

Starch - Stärke Pub Date : 2025-07-13 DOI: 10.1002/star.70067

Ge Yan, Qifeng Chen

{"title":"Stearic Acid‐Modified Cellulose Enhanced With Apple Pomace Polyphenols and Water Chestnut Starch Composite Films for Improved Barrier Properties and Fruit Preservation","authors":"Ge Yan, Qifeng Chen","doi":"10.1002/star.70067","DOIUrl":"https://doi.org/10.1002/star.70067","url":null,"abstract":"ABSTRACT In this study, polyphenols extracted from apple waste were blended with modified nanocellulose and modified microcrystalline cellulose to produce composite films based on water chestnut starch. Thermogravimetric analysis indicated that the addition of polyphenols from apple residue could enhance the heat endurance of the water chestnut starch film. The study findings suggested that the incorporation of M‐NCC led to a 24.35% boost in the tensile strength of the finished films, while that with M‐MCC increased by 55.17%. The hydrophobic properties were improved due to the introduction of non‐polar carbon chains and hydrophobic ester groups, resulting in respective increases in the surface contact angle of 22.66% and 24.94%. The incorporation of polyphenols from apple residue led to a 16.05% increase in the water solubility of the starch film, and the incorporation of M‐NCC and M‐MCC resulted in a decrease in the water solubility of the composite films by 19.04% and 30.79%, respectively. Moreover, the DPPH free radical scavenging rates of the films containing apple polyphenols (P, PN, and PM) were increased by 164.7%, 163.3%, and 134.7%, demonstrating excellent antioxidant properties. These findings suggested that the combination of apple pomace polyphenols and cellulose nanocrystals offered an optional approach for preparing food packaging films.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147332933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of Alkali‐Modified Starch and Konjac Glucomannan Antibacterial Films Loaded With Cinnamon Essential Oil for Sustainable Food Packaging 肉桂精油碱变性淀粉和魔芋葡甘露聚糖抗菌膜的研制

Starch - Stärke Pub Date : 2025-07-06 DOI: 10.1002/star.70069

Lilin Zhang, Boyu Yang, Hongyan Chen

{"title":"Development of Alkali‐Modified Starch and Konjac Glucomannan Antibacterial Films Loaded With Cinnamon Essential Oil for Sustainable Food Packaging","authors":"Lilin Zhang, Boyu Yang, Hongyan Chen","doi":"10.1002/star.70069","DOIUrl":"https://doi.org/10.1002/star.70069","url":null,"abstract":"ABSTRACT Although the starch‐based polysaccharide material has the advantages of environmental protection, its high hydrophilicity and low mechanical strength limit its practical application in the field of packaging. In this study, the biodegradable antibacterial composite films were successfully produced by modifying starch and konjac glucomannan (KGM) with sodium hydroxide and loading with cinnamon essential oil (CEO). The characterization results of the composite films showed that after alkali treatment of starch and KGM, a more dense network structure could be established with CEO through hydrogen bonding and electrostatic interaction. Compared with the starch/KGM composite film, the tensile strength of the composite film was increased by 36%, the surface hydrophobicity was improved by 14.9%, and the ultraviolet transmittance was reduced by 20%. Furthermore, the incorporation of CEO endowed the films with remarkable antibacterial properties, enabling their application in strawberry preservation to extend postharvest shelf life. After 5 days of sealing, the strawberries showed no decay and maintained a vitamin C content of 135 mg/100 g. Accordingly, the modification of starch and KGM by sodium hydroxide could improve the hydrophobicity and mechanical properties of the composite film, which could be used as an effective strategy for designing biodegradable polysaccharide composite packaging materials.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70069","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Chemical Structures of Polyols on Microstructures, Plasticizing Effectiveness, and Thermal Properties of Potato Starch Film 多元醇的化学结构对马铃薯淀粉膜微观结构、增塑性和热性能的影响

Starch - Stärke Pub Date : 2025-05-19 DOI: 10.1002/star.70038

Jun Fu, Yiwen Yang, Qingfei Duan, Huifang Xie, Xinyi Dong, Mahafooj Alee, Hong‐Sheng Liu, Long Yu

{"title":"Effect of Chemical Structures of Polyols on Microstructures, Plasticizing Effectiveness, and Thermal Properties of Potato Starch Film","authors":"Jun Fu, Yiwen Yang, Qingfei Duan, Huifang Xie, Xinyi Dong, Mahafooj Alee, Hong‐Sheng Liu, Long Yu","doi":"10.1002/star.70038","DOIUrl":"https://doi.org/10.1002/star.70038","url":null,"abstract":"ABSTRACT Various polyols have been evaluated as plasticizers for starch films. However, the influence of their chemical structures on plasticizing effectiveness and thermal properties remains incompletely understood. A jigsaw puzzle defect is how the chemical structures of variations of polyols, such as the position of hydroxyl groups (–OH) along the polyol chain and the presence of linear versus ring structures, affect the performance of starch materials. In this study, two groups of polyols with distinct isomeric structures were selected as model compounds: (1) di‐alcohol pentanediols with varying positions of –OH on the carbon chain; and (2) hexanols featuring linear and various ring structures. The results showed that different pentanediols exhibited lower plasticizing efficiency, due to their longer alkyl chain (–R), whereas sorbitol, characterized by multiple –OH and a flexible linear structure, demonstrated superior plasticizing efficiency. These polyols did not affect the gelatinization temperature of starch, as water remained the primary factor influencing this process. However, the addition of polyols results in a decrease in both the glass transition temperature and crystallinity of starch, indicating more effective disruption of the rigid crystalline regions within the starch matrix. Low‐field nuclear magnetic resonance (LF‐NMR) relaxometry confirmed that in multiplasticizer systems, water protons interacted not only with –OH in starch but also with those in the polyols. This study enhances the understanding of plasticization in hydroxyl‐containing polymers and provides valuable insights for developing starch‐based materials.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Impact of Antifreeze Protectant Addition on the Pore Structure Formation and Air Filtration‐Related Properties of Konjac Glucomannan/Starch Aerogel 添加防冻保护剂对魔芋葡甘露聚糖/淀粉气凝胶孔隙结构形成及空气过滤相关性能的影响

Starch - Stärke Pub Date : 2025-04-11 DOI: 10.1002/star.70014

Junjie Cheng, Zihan Yu, Bo Wu, Hong Qian, Ru Wang, Xinghong Ding, Kao Wu, Junping Yin, Fatang Jiang

{"title":"Impact of Antifreeze Protectant Addition on the Pore Structure Formation and Air Filtration‐Related Properties of Konjac Glucomannan/Starch Aerogel","authors":"Junjie Cheng, Zihan Yu, Bo Wu, Hong Qian, Ru Wang, Xinghong Ding, Kao Wu, Junping Yin, Fatang Jiang","doi":"10.1002/star.70014","DOIUrl":"https://doi.org/10.1002/star.70014","url":null,"abstract":"ABSTRACT Both pore size and size distribution evenness are of great importance to achieve the desirable performance of aerogels. For aerogels prepared by freeze‐drying techniques, the pore formation is directly related to the control of ice crystal formation during the freezing process. This study aimed to compare the impacts of the addition of three kinds of antifreeze protectants (trehalose, L‐Lysine monohydrochloride, and hydroxypropyl methylcellulose [HPMC]) on the ice crystal formation of the frozen konjac glucomannan/starch sol, and the pore characteristics of the corresponding aerogels. Results showed that HPMC addition caused bubbles in the sol and led to small holes in the aerogel pore walls, which weakened the air filtration property. Both trehalose and L‐lysine additions contributed to the smaller ice crystal sizes in the frozen sol and the corresponding aerogel pore size became smaller and more even. However, stronger molecular interactions were observed between trehalose and aerogel components, favoring the strongest compressive strength. Also, trehalose addition showed an overall better air filtration performance. Therefore, trehalose might be a promising choice to improve the pore size distribution of air filtration polysaccharide‐based aerogels.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.70014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Calcium Alginate Encapsulation of Rice Starch, Instead of a Physical Mixture of Both, Regulates the Fermentation Rate and Production of Acetate 海藻酸钙包封大米淀粉，代替两者的物理混合物，调节发酵速率和醋酸的生产

Starch - Stärke Pub Date : 2025-01-16 DOI: 10.1002/star.202400240

Senbin Cao, Cheng Li

{"title":"Calcium Alginate Encapsulation of Rice Starch, Instead of a Physical Mixture of Both, Regulates the Fermentation Rate and Production of Acetate","authors":"Senbin Cao, Cheng Li","doi":"10.1002/star.202400240","DOIUrl":"https://doi.org/10.1002/star.202400240","url":null,"abstract":"ABSTRACT Calcium alginate–encapsulated rice starch (AES) could be potentially applied as a rice analog with a significantly improved amount of resistant starch, while its effects on gut microbiota remain less clear. To this end, structural characteristics of AES and their impact on gut microbiota, fermentation rate, and short‐chain fatty acid (SCFA) production were examined using an in vitro batch fermentation method. Cooked AES showed a significantly higher amount of intermolecular interactions (∼46 times), short‐range double helices, and degree of crystallinity compared to the simple mixture of rice starch and calcium alginate (Mix), resulting in a more homogenous and densely packed network microstructure. As a result, AES, instead of Mix, showed a significantly slower gas production rate (∼17%), while relatively higher production of SCFAs, especially the ratio of acetate. Bifidobacterium pesudocatenulatum was possibly responsible for the higher production of acetate in AES. Collectively, these results show that AES has the potential to be used as a slowly fermentable carbohydrate, favoring the production of acetate in the human colon.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.202400240","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of Amylose to Amylopectin Ratio and Degree of Substitution in Quaternized Starch as a Tool to Improve Paper Strength 优化季铵化淀粉中直链淀粉与支链淀粉的比例和取代度以提高纸张强度

Starch - Stärke Pub Date : 2024-11-16 DOI: 10.1002/star.202400138

Shaomin Kang, Jiaqi Guo, Igor Makarov, Mohammad Rizwan Khan, Huining Xiao, Junlong Song

{"title":"Optimization of Amylose to Amylopectin Ratio and Degree of Substitution in Quaternized Starch as a Tool to Improve Paper Strength","authors":"Shaomin Kang, Jiaqi Guo, Igor Makarov, Mohammad Rizwan Khan, Huining Xiao, Junlong Song","doi":"10.1002/star.202400138","DOIUrl":"https://doi.org/10.1002/star.202400138","url":null,"abstract":"Abstract Cationic starch serves as a prevalent wet‐end additive in the papermaking industry. Yet, the definitive effects of the ratio between the two principal components—amylose (AM) and amylopectin (AP)—and the degree of substitution (DS) on the mechanical strength enhancement of paper sheets remain incompletely understood. This study synthesizes a series of quaternized amylose (QAM) and quaternized amylopectin (QAP) with varying DS levels and blended these derivatives in diverse ratios. Subsequently, these mixtures are integrated into pulp suspensions to ascertain the DS and the AM‐to‐AP ratio that optimize paper strength. These results indicate that a QAM‐to‐QAP blend with a DS of 0.08 at a ratio of 2:8 yielded the most pronounced improvement in paper mechanical properties. This precise formulation significantly enhances tensile, burst, and tear strength indices, increasing by approximately 55.0%, 44.4%, and 78.4%, respectively, under the most favorable conditions and with an additive dosage of 1 wt.%. This investigation provides substantive and actionable knowledge for selecting starch additives in the wet‐end of papermaking, which can significantly augment the efficiency and efficacy of paper manufacturing processes.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2