Effect of melt-processing and ultrasonic treatment on physical properties of high-amylose maize starch

被引：59

作者：

Lima, Felipe F. ^{[1
]}

Andrade, Cristina T. ^{[1
]}

机构：

[1] Univ Fed Rio de Janeiro, Inst Macromol Professora Eloisa Mano, Ctr Technol, BR-21945970 Rio De Janeiro, Brazil

来源：

ULTRASONICS SONOCHEMISTRY | 2010年 / 17卷 / 04期

关键词：

High-amylose maize starch; Melt-processing; Ultrasonic treatment; Intrinsic viscosity; H-1 NMR spectrometry; X-ray diffraction; PHYSICOCHEMICAL PROPERTIES; MOLECULAR-WEIGHT; WAXY MAIZE; DEGRADATION; AMYLOPECTIN; DIFFRACTION; HEMOGLOBIN; VISCOSITY; BEHAVIOR;

D O I：

10.1016/j.ultsonch.2010.01.001

中图分类号：

O42 [声学];

学科分类号：

070206 [声学];

摘要：

High-amylose maize starch (Nylon VII) was submitted to melt-processing in an internal mixer at 100 C and 40 rpm for 8 min Glycerol was used as a plasticiser at different polymer/glycerol ratios Torque and temperature curves were obtained After glycerol extraction with ethyl alcohol, the samples were dispersed al 5 g/L, and treated by ultrasound radiation at the same conditions for 30 nun Samples were characterised by H-1 NMR spectrometry, viscosity measurements, and X-ray diffractometry. The results revealed that both glycerol and water had an important role on the crystallinity properties of the resulting products Melt-processed and sonicated samples showed similar H-1 NMR spectra. Ultrasound treatment caused a significant reduction in intrinsic viscosity for the sample previously processed with the highest glycerol content, probably because of its higher solubility in water. (C) 2010 Elsevier B.V. All rights reserved.

引用

页码：637 / 641

页数：5

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