Zhu Jie, Zhang Shuyan, Zhang Binjia, Qiao Dongling, Pu Huayin, Liu Siyuan, Li Lin
School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Int J Biol Macromol. 2017 Apr;97:123-130. doi: 10.1016/j.ijbiomac.2017.01.033. Epub 2017 Jan 9.
This work concerned the effects of amylose/amylopectin ratio on the structure and thermal stability of propionylated starches with high degree of substitution (DS). Four starches with different amylose content were used to obtain propionylated starches. Acylation partly disrupted granule morphology of native starches, and the imperfection and porous structures of starch granule were intensified along with the increased amylose content. It was noted that the crystalline structure of starch was destroyed and thus intense acylation occurred in both amorphous and crystalline regions. The acylated starch with high-amylose content displayed more ordered region compared to low-amylose starch. Acylation enhanced the thermal stability of starch, and this effect became more evident as the amylose content increased. Thus, the amylose/amylopectin ratio has been confirmed capable of affecting the structure and thermal behaviors of hydrophobic propionylated starch, which is of value for the design of starchy materials with tailored thermal stability.
本研究关注直链淀粉/支链淀粉比例对高取代度（DS）丙酰化淀粉结构和热稳定性的影响。使用四种不同直链淀粉含量的淀粉来制备丙酰化淀粉。酰化部分破坏了天然淀粉的颗粒形态，并且随着直链淀粉含量的增加，淀粉颗粒的不完整性和多孔结构加剧。值得注意的是，淀粉的晶体结构被破坏，因此在无定形和结晶区域均发生了强烈的酰化反应。与低直链淀粉含量的淀粉相比，高直链淀粉含量的酰化淀粉表现出更多的有序区域。酰化提高了淀粉的热稳定性，并且随着直链淀粉含量的增加，这种效果变得更加明显。因此，已证实直链淀粉/支链淀粉比例能够影响疏水丙酰化淀粉的结构和热行为，这对于设计具有定制热稳定性的淀粉材料具有重要价值。
