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

Ultrasonics Sonochemistry
Felipe F Lima, Cristina T Andrade

Abstract

High-amylose maize starch (Hylon VII) was submitted to melt-processing in an internal mixer at 100 degrees 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 at 5 g/L, and treated by ultrasound radiation at the same conditions for 30 min. Samples were characterised by (1)H 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 (1)H 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.

Citations

Apr 13, 2013·Journal of the Science of Food and Agriculture·Lifen ZhangShiguo Chen
Mar 31, 2015·Carbohydrate Polymers·Asad Mohammad AminiSeyed Ali Mortazavi
Jun 19, 2013·Carbohydrate Polymers·Longyun HaoJingquan Liu
May 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Bo ZhuBin Li
Jan 1, 2019·Critical Reviews in Food Science and Nutrition·Zhen MaJoyce I Boye

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