TY - JOUR
T1 - Effect of hyperbranched poly(trimellitic glyceride) paired with different metal ions on the physicochemical properties of starch
AU - Zhang, Kairui
AU - Zhu, Puxin
AU - Zhang, Kang
AU - Xu, Changxue
AU - Lin, Yi
AU - Zhou, Mi
AU - Cheng, Fei
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/5/1
Y1 - 2020/5/1
N2 - 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.
AB - 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.
KW - Gelatinization
KW - Hyperbranched poly(trimellitic glyceride)
KW - Metal ions
KW - Stability
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=85075817146&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.125899
DO - 10.1016/j.foodchem.2019.125899
M3 - Article
C2 - 31784071
AN - SCOPUS:85075817146
SN - 0308-8146
VL - 311
JO - Food Chemistry
JF - Food Chemistry
M1 - 125899
ER -