用于改善淀粉物理化学性质的柠檬酸交联淀粉的绿色制备
Green Preparation of Citric Acid Crosslinked Starch for Improvement of Physicochemical Properties of Starch.
作者信息
Olayemi Bunmi, Isimi Christianah Yetunde, Ekere Kokonne, Johnson Isaac Ajeh, Okoh Judith Eloyi, Emeje Martins
机构信息
National Institute for Pharmaceutical Research and Development (NIPRD), Department of Pharmaceutical Technology and Raw Materials Development, Abuja, Nigeria.
National Institute for Pharmaceutical Research and Development (NIPRD), Centre for Nanomedicine and Biophysical Drug Delivery, Abuja, Nigeria.
出版信息
Turk J Pharm Sci. 2021 Feb 25;18(1):34-43. doi: 10.4274/tjps.galenos.2019.65624.
OBJECTIVES
This study was undertaken to assess the properties of tuber starch crosslinked with citric acid from liquid substrates of orange peel derived via the natural solid-state fermentation process; a green approach.
MATERIALS AND METHODS
The flow properties of the prepared starches were evaluated using standard methods. Water-holding capacity, swelling capacity, moisture sorption capacity, gelatinization temperature using differential scanning calorimetry, morphology, fourier infrared spectroscopy, and pH of the starches were evaluated.
RESULTS
Results showed that the pH of the crosslinked starches were lower (3.39-4.07) than that of the native starch (5.25) and the flow profile was found to improve. The crosslinked starches' water-holding capacity (90.67%-96.69%) were higher, whereas its emulsion capacity (15.33) was similar to that of the native starch (15.33). No change was observed in the morphology of the crosslinked starches' granules. The infrared spectra of the native and crosslinked starches showed identical peaks; however, the enthalpy of gelatinization (ΔHgel) of the crosslinked products were found to differ from that of the native starch. Modified starches show propensity of being exploited as binding agents in food and pharmaceutical industries.
CONCLUSION
The green modification process proved to be a valuable addition to the available starch modification processes.
目的
本研究旨在评估通过天然固态发酵过程从橙皮液体底物中获得的柠檬酸交联的块茎淀粉的特性；这是一种绿色方法。
材料与方法
使用标准方法评估制备淀粉的流动特性。评估了淀粉的持水能力、溶胀能力、吸湿能力、采用差示扫描量热法测定的糊化温度、形态、傅里叶红外光谱以及pH值。
结果
结果表明，交联淀粉的pH值（3.39 - 4.07）低于天然淀粉（5.25），且流动曲线有所改善。交联淀粉的持水能力（90.67% - 96.69%）更高，而其乳化能力（15.33）与天然淀粉（15.33）相似。交联淀粉颗粒的形态未观察到变化。天然淀粉和交联淀粉的红外光谱显示出相同的峰；然而，发现交联产物的糊化焓（ΔHgel）与天然淀粉不同。改性淀粉显示出在食品和制药行业中被用作粘合剂的倾向。
结论
绿色改性过程被证明是现有淀粉改性过程的一项有价值的补充。
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