Effect of microwave treatment on structure of binders based on sodium carboxymethyl starch: FT-IR, FT-Raman and XRD investigations

Kaczmarska, K.; Grabowska, B.; Spychaj, Tadeusz; Zdanowicz, Magdalena; Sitarz, Maciej; Bobrowski, Andrzej; Cukrowicz, Sylwia

doi:10.1016/j.saa.2018.03.047

Cited by 53 publications

(26 citation statements)

References 36 publications

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“…4), indicating that heating and shearing had effect on long-range ordering and crystallinity. The range at 3800-3000 cm −1 of the IR spectra represent ν-stretching of O-H [15]. For FDPF and SPF, the combination of temperature and shear stress increased the IR intensity of the peaks in the range at 3800-3000 cm −1 .…”

Section: Ftir Analysismentioning

confidence: 98%

Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

et al. 2020

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Background: The properties of potato flour will be different due to different processing parameters, which will affect their processing adaptability. In this paper, different potato flour were investigated to determine viscoelastic properties and structural transformation using thermodynamics, rheological and spectrum methods. Potato flour was prepared by drying at different temperature after soaking in citric acid, microwave and steamed respectively. The treated samples were dried by hot air and then compared with the freeze-dried potato flour. Four kinds of potato flour showed different properties after shearing at high temperature. Results: Differential scanning calorimetry (DSC) results revealed that potato flour with low gelatinization had lower enthalpy and faster melting process than freeze-dried potato powder. RVA and texture results showed that potato flour with low gelatinization had the best retrogradation property and the stable gel. X-ray diffraction (XRD) patterns revealed that the crystalline properties of different potato flour after shearing at high temperature were the same. In addition, low gelatinization potato flour presented a crystalline structure or strong internal order. Fourier-transform infrared spectroscopy (FTIR) spectra showed that high temperature and shearing mainly caused δ-deformation of O-H in intact potato granules. Conclusion: Freeze drying and hot air drying at low temperature made potato flour had better gel stability than microwave and steamed treatment. Hot air drying at low temperature made potato flour had good retrogradation after hot shearing, which was more conducive to the formation of hot-processed products.

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Section: Ftir Analysismentioning

confidence: 98%

Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

et al. 2020

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“…SA weakened the stretching vibration of C-H bond in the ES. The peak near 1625 cm -1 , which characterizes the flexural vibration of O-H, is a typical absorption peak of starch and starch derivatives [30,31]. SA increased the intensity of the peak at 1625 cm -1 , indicating that the hydrogen bonding interactions in the molecule were enhanced.…”

Section: Analysis Of Structuralmentioning

confidence: 99%

“…International Journal of Polymer Science enhanced the hydrogen bonding interactions. Peaks near 2930 cm -1 characterize the stretching vibration of the C-H bond in the glucose unit [30,31]. SA weakened the stretching vibration of C-H bond in the ES.…”

Section: Analysis Of Structuralmentioning

confidence: 99%

Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality

Zhang

Tian

Liu

et al. 2020

International Journal of Polymer Science

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Macromolecules will leach from the inside of rice analogues (RA) to the external environment and form escaping substances (ES) when boiling in water for a long time. Some escaped substances adhere to the surface of cooked rice analogues (CRA) to form an adhesive layer (AL), which has an important impact on the cooking quality of RA. In this study, hydrocolloids and emulsifier were added and formed RA. Physicochemical, structural, and textural properties of ES, AL, and CRA samples were analyzed to study the effect of hydrocolloids on cooking quality of RA. The results showed that SA inhibited the leach of molecules, reduced MW of AL, decreased starch content of ES and AL, decreased shear viscosity of RA, and enhanced hydrogen bonding interactions. Ca 2+ increased the dry matter content of CRA and AL, enhanced hydrogen bonding interactions of ES and CRA, and decreased MW of ES. Textural property results showed that the gelatinous properties of RA were enhanced after SA was added. The Ca 2+ in the solution increased the adhesiveness of RA, while decreasing their elasticity. This study explained how hydrocolloids affect the texture properties of RA at a molecular level.

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“…Figure 10 presents the diffractograms of the CMS and coatings with curing time. The diffractogram of CMS ( Figure 10A) was characterized by reflexes at diffraction angle in the positions 11.40, 15.02, 18.16, and 23.36 degree, which related to the CMS semi-crystalline structure [33]. Figure 10B shows that all the coatings displayed a typical AAM broad characteristic hump located in the 25-36 degree, meanwhile the characteristic peak of CMS completely disappeared in sample #3 after being cured for 1 d, suggesting that the damage of CMS semi-crystalline structure was quickly achieved during the suspension stage, and subsequently generated water soluble gel.…”

Section: Microstructure Analysismentioning

confidence: 99%

One-Part Plastic Formable Inorganic Coating Obtain from Alkali-Activated Slag /Starch(CMS) Hybrid Composites

Qin

Lin

et al. 2020

Molecules

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Coating technology can be applied to decorate building constructions. Alkali-activated materials (AAM) are promising green and durable inorganic binders which show potential for development as innovative coating. In the paper, the possibility of using AAM composited with starch (CMS) as a novel plastic formable inorganic coating for decorating in building was investigated. The rheological properties, including plastic viscosity, yield stress, and thixotropy were considered to be critical properties to obtain the working requirements. Four different mixtures were systematically investigated to obtain the optimum formulation, and then were used to study their hardened properties, such as mechanical strengths (compressive, flexural, and adhesive strength), drying shrinkage, cracking behavior, and microstructure. Study results found that CMS could quickly and efficiently be hydrolyzed in an alkaline solution to produce organic plastic gel which filled in AAM paste, leading to the significant improvement of coating consistency, plastic viscosity, and thixotropy. The optimum coating composited with 15.40 wt% CMS shows a relatively stable rheological development, the setting time sufficient at higher than 4 h. Furthermore, CMS shows a significant positive effect on the cracking and shrinkage control due to padding effect and water retention of CMS, which results in no visible cracks on the coating surface. Although the mechanical strength development is relatively lower than that of plain AAM, its value, adhesive strength 2.11 MPa, compressive strength 55.09 MPa, and flexural strength 8.06 MPa highly meet the requirements of a relevant standard.

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Effect of microwave treatment on structure of binders based on sodium carboxymethyl starch: FT-IR, FT-Raman and XRD investigations

Cited by 53 publications

References 36 publications

Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality

One-Part Plastic Formable Inorganic Coating Obtain from Alkali-Activated Slag /Starch(CMS) Hybrid Composites

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