Espinosa-Solis Vicente, García-Tejeda Yunia Verónica, Leal-Castañeda Everth Jimena, Barrera-Figueroa Víctor
Coordinación Académica Región Huasteca Sur de la UASLP, Universidad Autónoma de San Luis Potosí, km 5, Carretera Tamazunchale-San Martín, 79960 Tamazunchale, Mexico.
Instituto Politécnico Nacional, Academia de Ciencias Básicas, UPIITA Avenida Instituto Politécnico Nacional No. 2580, Col. Barrio la Laguna Ticomán, 07340 Gustavo A. Madero, Mexico.
Polymers (Basel). 2020 Oct 30;12(11):2548. doi: 10.3390/polym12112548.
In this paper, we consider amaranth starch extracted from the seeds of L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at three modification levels. The degree of substitution (DS) after the modification ranged from 0.06 to 1.16. X-ray photoelectron spectroscopy analysis confirmed the presence of fatty acyl chains on the surface of the esterified starches. The hydrophobicity of starches was confirmed by their adsorption isotherms, which showed a decrease in the moisture adsorption of lauroylated as DS increased. X-ray diffraction analysis revealed a higher crystallinity, which was observed in the two samples subjected to the highest levels of modification. A higher crystallinity is related to a higher gelatinization enthalpy. These results are in agreement with the thermal characterization obtained by differential scanning calorimetry (DSC). An inhibition of the retrogradation properties of lauroylated amaranth starches was also observed.
在本文中，我们研究了从L.种子中提取的苋菜淀粉。通过化学改性赋予淀粉两亲特性，该改性涉及用月桂酰氯进行三个改性水平的酯化反应。改性后的取代度（DS）范围为0.06至1.16。X射线光电子能谱分析证实了酯化淀粉表面存在脂肪酰链。淀粉的疏水性通过其吸附等温线得到证实，结果表明随着DS增加，月桂酰化淀粉的水分吸附减少。X射线衍射分析显示，在进行最高水平改性的两个样品中观察到更高的结晶度。更高的结晶度与更高的糊化焓有关。这些结果与通过差示扫描量热法（DSC）获得的热表征结果一致。还观察到月桂酰化苋菜淀粉的回生特性受到抑制。
