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Oxidation and ordering of fine structure of corn starch under an ultrahigh magnetic field.
- Source :
-
Carbohydrate Polymers . Dec2022, Vol. 297, pN.PAG-N.PAG. 1p. - Publication Year :
- 2022
-
Abstract
- In this study, corn starch (40 % moisture content) was placed in an ultra-high magnetic field(UMF)(5–20 T) to investigate the ordering and stabilization process under the magnetic field. With the increase of the intensity of UMF, C-OH and O-C-O were oxidized to O = C-OH and cross-linked to form ester bonds. When the UMF intensity was 15 T, the effect was the most significant with the ordered short-range structures formed; since the O = C-OR enhanced carbon skeleton structure, the crystallinity increased comparatively and amylose content reached the minimum value (15.32 ± 0.04 %). Additionally, UMF has a compressive effect on the void structure of A-type starch, and the average particle size decreased. RVA and DSC demonstrated that the UMF-treated starch had better thermal stability and shear resistance. This study suggested that UMF could serve as a prospective technique for starch product processing. [Display omitted] [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 01448617
- Volume :
- 297
- Database :
- Academic Search Index
- Journal :
- Carbohydrate Polymers
- Publication Type :
- Academic Journal
- Accession number :
- 159385695
- Full Text :
- https://doi.org/10.1016/j.carbpol.2022.120029