磷酸盐丁酰化桄榔淀粉生物塑料的理化和感官特性

IF 0.7 4区 农林科学 Q3 AGRONOMY
Syahraeni Kadir, Abdul Rahim, R. Rahmatu, Nuralam, G. Hutomo, Bahrudin, C. A. Salingkat, Iyan Andriani, Siti Marwiah
{"title":"磷酸盐丁酰化桄榔淀粉生物塑料的理化和感官特性","authors":"Syahraeni Kadir, Abdul Rahim, R. Rahmatu, Nuralam, G. Hutomo, Bahrudin, C. A. Salingkat, Iyan Andriani, Siti Marwiah","doi":"10.9755/ejfa.2023.3203","DOIUrl":null,"url":null,"abstract":"The aim of this study was to obtain the optimum concentration of phosphate butyrylated arenga starches (PBAS) of bioplastic based on the physicochemical and sensory properties. The PBAS was obtained by dual modification of native arenga starch through butyrylation using 5% butyric anhydride and crosslinking using 6% a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at 99:1 (w/w). The concentration of the PBAS tested varied at 4.7; 5.0; 5.3; 5.7; 6.0; 6.3; 6.7; 7.0; and 7.3% (w/v) with three replications so that there were 27 experimental units used. The thickness, water holding capacity (WHC), oil holding capacity (OHC), swelling power, solubility, water vapor transmission rate (WVTR), water content, pH, biodegradation and properties of sensory were investigated. Results showed that the thickness, solubility, WVTR and water content of bioplastics increased with the increase in the concentrations of PBAS. On the other hand, WHC and OHC, swelling power, pH, and biodegradation decreased along with the increase in PBAS concentrations. Sensory color of bioplastics increased, while texture, aroma and overall acceptability decreased with the increase in PBAS concentrations. The concentration of PBAS at 7.0% was optimum for the physicochemical and sensory properties of bioplastics as indicated by low WVTR and water content as well as panelist preference on bioplastic texture. Keywords: Phosphate butyrylated arenga starches; Physicochemical of bioplastic; Sensory of bioplastic.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"22 1","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2023-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical and sensory characteristics of bioplastics from phosphate butyrylated arenga starches\",\"authors\":\"Syahraeni Kadir, Abdul Rahim, R. Rahmatu, Nuralam, G. Hutomo, Bahrudin, C. A. Salingkat, Iyan Andriani, Siti Marwiah\",\"doi\":\"10.9755/ejfa.2023.3203\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of this study was to obtain the optimum concentration of phosphate butyrylated arenga starches (PBAS) of bioplastic based on the physicochemical and sensory properties. The PBAS was obtained by dual modification of native arenga starch through butyrylation using 5% butyric anhydride and crosslinking using 6% a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at 99:1 (w/w). The concentration of the PBAS tested varied at 4.7; 5.0; 5.3; 5.7; 6.0; 6.3; 6.7; 7.0; and 7.3% (w/v) with three replications so that there were 27 experimental units used. The thickness, water holding capacity (WHC), oil holding capacity (OHC), swelling power, solubility, water vapor transmission rate (WVTR), water content, pH, biodegradation and properties of sensory were investigated. Results showed that the thickness, solubility, WVTR and water content of bioplastics increased with the increase in the concentrations of PBAS. On the other hand, WHC and OHC, swelling power, pH, and biodegradation decreased along with the increase in PBAS concentrations. Sensory color of bioplastics increased, while texture, aroma and overall acceptability decreased with the increase in PBAS concentrations. The concentration of PBAS at 7.0% was optimum for the physicochemical and sensory properties of bioplastics as indicated by low WVTR and water content as well as panelist preference on bioplastic texture. Keywords: Phosphate butyrylated arenga starches; Physicochemical of bioplastic; Sensory of bioplastic.\",\"PeriodicalId\":11648,\"journal\":{\"name\":\"Emirates Journal of Food and Agriculture\",\"volume\":\"22 1\",\"pages\":\"\"},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-12-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Emirates Journal of Food and Agriculture\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.9755/ejfa.2023.3203\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Emirates Journal of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.9755/ejfa.2023.3203","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 0

摘要

本研究的目的是根据生物塑料产品的理化和感官特性,确定磷酸盐丁酰化安加淀粉(PBAS)的最佳浓度。PBAS 是通过使用 5% 丁酸酐丁基化和使用 6% 的三聚磷酸钠(STMP)和三聚磷酸钠(STPP)混合物以 99:1 的比例(重量比)交联,对原生安哥淀粉进行双重改性而得到的。所测试的 PBAS 浓度分别为 4.7%、5.0%、5.3%、5.7%、6.0%、6.3%、6.7%、7.0% 和 7.3%(w/v),共使用了 27 个实验单位。研究了厚度、持水率(WHC)、持油率(OHC)、膨胀力、溶解度、水蒸气透过率(WVTR)、含水率、pH 值、生物降解和感官特性。结果表明,生物塑料的厚度、溶解度、水蒸气透过率和含水量随着 PBAS 浓度的增加而增加。另一方面,随着 PBAS 浓度的增加,生物塑料的 WHC 和 OHC、膨胀力、pH 值和生物降解性都有所下降。生物塑料的感官颜色随着 PBAS 浓度的增加而增加,而质地、香气和总体可接受性则随着 PBAS 浓度的增加而降低。从较低的 WVTR 和含水量以及小组成员对生物塑料质地的偏好来看,7.0% 的 PBAS 浓度是生物塑料理化和感官特性的最佳浓度。 关键词磷酸盐丁酰基化熊果淀粉;生物塑料的物理化学;生物塑料的感官。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physicochemical and sensory characteristics of bioplastics from phosphate butyrylated arenga starches
The aim of this study was to obtain the optimum concentration of phosphate butyrylated arenga starches (PBAS) of bioplastic based on the physicochemical and sensory properties. The PBAS was obtained by dual modification of native arenga starch through butyrylation using 5% butyric anhydride and crosslinking using 6% a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at 99:1 (w/w). The concentration of the PBAS tested varied at 4.7; 5.0; 5.3; 5.7; 6.0; 6.3; 6.7; 7.0; and 7.3% (w/v) with three replications so that there were 27 experimental units used. The thickness, water holding capacity (WHC), oil holding capacity (OHC), swelling power, solubility, water vapor transmission rate (WVTR), water content, pH, biodegradation and properties of sensory were investigated. Results showed that the thickness, solubility, WVTR and water content of bioplastics increased with the increase in the concentrations of PBAS. On the other hand, WHC and OHC, swelling power, pH, and biodegradation decreased along with the increase in PBAS concentrations. Sensory color of bioplastics increased, while texture, aroma and overall acceptability decreased with the increase in PBAS concentrations. The concentration of PBAS at 7.0% was optimum for the physicochemical and sensory properties of bioplastics as indicated by low WVTR and water content as well as panelist preference on bioplastic texture. Keywords: Phosphate butyrylated arenga starches; Physicochemical of bioplastic; Sensory of bioplastic.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Emirates Journal of Food and Agriculture
Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY
CiteScore
1.80
自引率
0.00%
发文量
18
期刊介绍: The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信