학술논문
Effects of polyols with different hydroxyl numbers on the structure and properties of starch straws.
Document Type
Academic Journal
Author
Ma C; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.; Tao H; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.; Tan C; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.; Gao S; Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong Shouguang Juneng Golden Corn Development Co., Shouguang, China.; Wu Z; Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong Shouguang Juneng Golden Corn Development Co., Shouguang, China.; Guo L; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China. Electronic address: guolizhuyuer@163.com.; Cui B; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China. Electronic address: cuiborr@163.com.; Yuan F; School of Chemistry and Chemical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.; Zou F; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.; Liu P; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.; Lu L; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
Source
Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-1344 (Electronic) Linking ISSN: 01448617 NLM ISO Abbreviation: Carbohydr Polym Subsets: MEDLINE
Subject
Language
English
Abstract
To study the relationship between the number of hydroxyl groups of polyols and the plasticizing effect, the effects of different polyols including ethylene glycol, glycerol, erythritol, xylitol and sorbitol on the structure and properties of corn starch straws were analyzed and compared. The results showed that the addition of plasticizer significantly improved the performance of starch straws, which greatly improved the mechanical properties, water absorption rate (WAR) and thermal stability. However, there was no linear relationship between the plasticizing effect on starch straws and the number of hydroxyl groups in plasticizers. Fourier transform infrared (FTIR) results showed that erythritol formed the strongest intermolecular interaction with starch. Starch straws with erythritol (S-ERY) had the highest bending force (F b = 25.78 N) and the lowest WAR. Starch straws with glycerol (S-GLY) showed the lowest relative crystallinity (RC = 12.87 %) and the highest temperature of the maximum degradation (T dmax = 302.1 °C). In addition, after storing for 180 days, S-GLY showed higher modulus of elasticity in bending (E b = 4.26 N/cm) and a uniform surface.
Competing Interests: Declaration of competing interest We confirm that there are no any conflicts of interest with respect to this publication and there has been no financial support for this article that could influence the outcome.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of competing interest We confirm that there are no any conflicts of interest with respect to this publication and there has been no financial support for this article that could influence the outcome.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)