Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, India.
Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, India.
Int J Biol Macromol. 2021 Sep 30;187:575-583. doi: 10.1016/j.ijbiomac.2021.07.099. Epub 2021 Jul 21.
This work aimed to use natural deep eutectic solvents to modify the thermal, textural, freeze-thaw, and rheological properties of high amylose rice starch. Three different natural deep eutectic solvents (NADES) composed of sugar and organic acids were applied to modify the properties of starch dispersion. In presence of NADES, the onset temperature of starch was decreased, in comparison with starch in aqueous and glycerol medium. During thermal decomposition, starch with the aqueous and glycerol systems showed two-step weight losses whereas with NADES starch showed single-stage weight losses or decomposition. Moreover, negligible syneresis was observed for starch-NADES dispersion after 3rd cycle of the freeze-thaw process. The flow behavior of starch-NADES dispersion follows Herschel-Bulkley models as R (0.996 ≤ R ≤ 0.999) are higher than the Mizrahi-Berk model. The flow behavior index (n) of starch-NADES dispersion was closer to 1, indicated a nearly Newtonian fluid. The loss modulus (G″) value of starch-NADES dispersions was markedly higher than the corresponding storage modulus (G') value and thus materials behaved like viscoelastic liquid. The present study manifested a green way to modify the properties of the high amylose starch to improve the processing stability.
本工作旨在利用天然深共晶溶剂（NADES）来改性高直链淀粉大米淀粉的热学、质构、冻融和流变性能。三种不同的由糖和有机酸组成的天然深共晶溶剂（NADES）被应用于改性淀粉分散体的性质。在 NADES 的存在下，与水和甘油介质中的淀粉相比，淀粉的起始温度降低。在热分解过程中，水和甘油体系中的淀粉表现出两步失重，而 NADES 中的淀粉则表现出单阶段失重或分解。此外，在第 3 次冻融循环后，淀粉-NADES 分散体几乎没有出现应变。淀粉-NADES 分散体的流动行为遵循 Herschel-Bulkley 模型，因为 R（0.996≤R≤0.999）值高于 Mizrahi-Berk 模型。淀粉-NADES 分散体的流动行为指数（n）更接近 1，表明其接近牛顿流体。淀粉-NADES 分散体的损耗模量（G″）值明显高于相应的储能模量（G'）值，因此材料表现为粘弹性液体。本研究为改性高直链淀粉的性质以提高加工稳定性提供了一种绿色方法。
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