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Effect of hyperbranched poly(trimellitic glyceride) paired with different metal ions on the physicochemical properties of starch
- Source :
- Food Chemistry. 311:125899
- Publication Year :
- 2020
- Publisher :
- Elsevier BV, 2020.
-
Abstract
- The novel hyperbranched poly(trimellitic glyceride) (PTG) starch plasticizer synthesized in our previous study was neutralized with different alkaline metal hydroxides. Mixed with starch, the effects of different alkaline metal cations, M+, on gelatinization of starch suspensions and thermal behaviors of the films were analyzed using RVA and DMA, respectively. The structures of the starch suspensions, films and freeze-dried samples (S/PTG-M) were investigated using DSC, XRD and FTIR spectroscopy, respectively. M+ increased the gelatinization temperature of starch suspensions in the order of S/PTG-Li > S/PTG-Na > S/PTG-K. The formation of a complex between M+ and starch in the films observed using FTIR spectroscopy improved the stability of the starch paste and gel, and increased the gel temperature of starch dispersions. The corresponding starch gel was relatively thermostable, but not shear-resistant. PTG decreased the Tg of starch films with different paired M+. PTG-Li and PTG-K, but not PTG-Na, strengthened the mechanical properties of starch films.
- Subjects :
- Starch paste
Starch
Metal ions in aqueous solution
Glyceride
01 natural sciences
Analytical Chemistry
chemistry.chemical_compound
0404 agricultural biotechnology
Plasticizers
Fourier transform infrared spectroscopy
Ions
Viscosity
010401 analytical chemistry
Temperature
Plasticizer
Water
food and beverages
04 agricultural and veterinary sciences
General Medicine
Hydrogen-Ion Concentration
Alkali metal
040401 food science
0104 chemical sciences
Freeze Drying
chemistry
Metals
Rheology
Gels
Food Science
Nuclear chemistry
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 311
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....5fcae6d87a403dfb89de852aab46efee
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.125899