School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China.
Int J Biol Macromol. 2019 Dec 1;141:947-954. doi: 10.1016/j.ijbiomac.2019.08.244. Epub 2019 Aug 30.
Ethylene gas was introduced into annealed V-type crystalline starches (V-starches). The morphological and structural properties of the inclusion complexes (ICs) were characterized using scanning electron microscopy, light microscopy, X-ray diffractometry, and C solid-state nuclear magnetic resonance spectroscopy. The ethylene concentration in ICs annealed at 70 °C and 50% (v/v) ethanol increased from 8.0-31.8% (w/w) to 18.1-49.6% (w/w). The controlled release characteristics of ICs were also investigated under various temperature and relative humidity conditions by fitting to the Avrami equation. ICs prepared with annealed V-starches were more stable in different storage environments, which may be due to well-formed helices with higher crystallinity and larger crystallite size. Thus, annealing is an important heat treatment technique with potential for material modification.
将乙烯气体引入经退火处理的 V 型晶状淀粉（V-淀粉）中。使用扫描电子显微镜、光学显微镜、X 射线衍射和 C 固态核磁共振光谱对包合物（ICs）的形态和结构特性进行了表征。在 70°C 和 50%（v/v）乙醇下退火的 ICs 中，乙烯浓度从 8.0-31.8%（w/w）增加到 18.1-49.6%（w/w）。通过对 Avrami 方程进行拟合，还研究了 ICs 在不同温度和相对湿度条件下的控制释放特性。与未经退火处理的 V-淀粉相比，经退火处理的 V-淀粉制备的 ICs 在不同的储存环境中更加稳定，这可能是由于形成了具有更高结晶度和更大晶粒尺寸的良好螺旋形结构。因此，退火是一种重要的热处理技术，具有改变材料性质的潜力。
