Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Food Chem. 2019 Aug 15;289:187-194. doi: 10.1016/j.foodchem.2019.03.023. Epub 2019 Mar 9.
In this study, effect of cross-linking with 4% sodium trimetaphosphate on the structural and adsorptive properties of porous wheat starches was investigated. The results showed that the cross-linked porous starches (CLPS) exhibited lower solubility, swelling power and ordered structure but higher thermal stability compared with the corresponding porous starches (PS). Cross-linking led to the formation of more dense holes on the surfaces of PS, as observed by SEM. XPS results demonstrated that phosphate groups were bound to the OH groups on starches by covalent bonds (COP). Adsorption experiments manifested that the CLPS exhibited higher adsorption capacities for water, oil and methylene blue compared to the corresponding PS. Furthermore, the isothermal data of the CLPS fitted the Langmuir isotherm model well compared to Freundich and Tempkin models, and the adsorption was exothermic and favorable. These results suggest that cross-linking modification can improve the thermal stability and adsorptive properties of PS.
在这项研究中，考察了用 4%的三聚磷酸钠交联对多孔小麦淀粉的结构和吸附性能的影响。结果表明，与相应的多孔淀粉（PS）相比，交联多孔淀粉（CLPS）的溶解度、溶胀能力和有序结构较低，但热稳定性较高。SEM 观察表明，交联导致 PS 表面形成了更密集的孔。XPS 结果表明，磷酸基团通过共价键（COP）与淀粉上的 OH 基团结合。吸附实验表明，CLPS 对水、油和亚甲基蓝的吸附容量高于相应的 PS。此外，CLPS 的等温数据与朗缪尔等温模型拟合较好，而与 Freundich 和 Tempkin 模型拟合较差，吸附是放热和有利的。这些结果表明，交联改性可以提高 PS 的热稳定性和吸附性能。
