Hydrophobic and Melt Processable Starch‐Laurate Esters: Synthesis, Structure–Property Correlations

Ojogbo, Ewomazino; Blanchard, Rachel; Mekonnen, Tizazu H.

doi:10.1002/pola.29237

Cited by 58 publications

(25 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Native sago starch showed the lowest water contact angle value (52.38°) compared to native-OSA starch and HMT-OSA starches, while the HMT starch was not able to hold water droplets on its surface, thus the water contact angle was not detected. The reduction in the degree of crystallinity, increasing the amorphous region of HMT starch, led to the strong interaction between the water and hydroxyl groups of the starch molecules [ 57 ]. The low water contact angle is associated with a high content of hydroxyl groups of glucose units (three hydroxyl groups per part of glucose) [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity

et al. 2022

View full text Add to dashboard Cite

To elucidate the pretreatment of a heat moisture treatment that could increase the DS and hydrophobicity of OSA starch, the effect of the moisture level of the HMT process on the physicochemical properties was investigated. The higher moisture content (MC) in the HMT process led to a decreasing degree of crystallinity and gelatinization enthalpy and also produced surface damage and cracking of the granules. HMT pretreatment with the right moisture content resulted in OSA starch with the maximum DS value and reaction efficiency. Pre-treatment HMT at 25% MC (HMT-25) followed by OSA esterification exhibited the highest DS value (0.0086) and reaction efficiency (35.86%). H25-OSA starch has been shown to have good water resistance (OAC 1.03%, WVP 4.92 × 10−5 g/s m Pa, water contact angle 88.43°), and conversely, has a high cold water solubility (8.44%). Based on FTIR, there were two new peaks at 1729 and 1568 cm−1 of the HMT-OSA starch, which proved that the hydroxyl group of the HMT starch molecule had been substituted with the carbonyl and carboxyl ester groups of OSA.

show abstract

Section: Resultsmentioning

confidence: 99%

Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity

et al. 2022

View full text Add to dashboard Cite

show abstract

“…It was interesting to notice that the intermediately modified CNC (DS 0.8) caused a similar reinforcing effect as that of the lightly modified CNC (DS 0.2) as shown in Figure 7. Although a DS of 0.8 CNC meant that the modification attacked the crystalline structure, as it is significantly higher than the stipulated DS 0.3 for surface modification, it is plausible that the core of the crystalline structure stayed intact and only partial swelling and delamination that exposed more -OH groups has occurred as observed in the XRD result (Figure 2) [33,40]. The loss of some crystallinity because of the partial delamination was expected to result in lower reinforcing effect of epoxy as compared to the lightly modified CNC (DS 0.2).…”

Section: Effect Of Cnc Modifications On Mechanical Properties Of Epoxymentioning

confidence: 99%

Hydrophobic esterification of cellulose nanocrystals for epoxy reinforcement

Trinh

Mekonnen

2018

Polymer

Self Cite

126

View full text Add to dashboard Cite

The reinforcing effects of native and modified cellulose nanocrystal (CNC) materials on thermosetting epoxies are investigated. CNC modification is conducted by grafting an activated medium chain fatty acid to substitute the hydroxyl functional group. The level and effect of CNC modification is evaluated using Fourier Transform Infrared (FTIR), elemental analysis (EA), thermal analysis, contact angle measurements, and solvent dispersability studies. The EA shows that CNCs with a degree of substitution (DS) of 0.2, 0.8 and 2.4 is obtained depending on the concentration of the catalyst and reactant used in the process. The native and modified CNCs are then incorporated into epoxy resin via an in situ polymerization. Dynamic mechanical analysis, and stress -strain studies showed that the lightly modified CNCs (DS 0.2 and DS 0.8) have an impressive reinforcing effect. CNC with DS 0.2 at 5% loading resulted in a 77% and 44% improvement in the tensile strength and modulus of the baseline epoxy matrix, respectively indicating significant reinforcement. Such materials can be useful in structural composites, printed circuit boards, and adhesive applications. An improvement in the dispersion and an enhanced interfacial adhesion between the modified CNC and the epoxy matrix is proposed for the observed reinforcement. A higher degree of fatty acid grafting onto the CNC resulted in a hydrophobic material, which reduced the water uptake of the epoxy nanocomposites.

show abstract

“…The measure of the wettability of a solid surface with a small molecular weight liquid is the angle (colloquially called the contact angle) between the tangent to the droplet at the point of contact with the surface being tested and this surface. Thus, the measurement of the static contact angle can be reduced to placing a drop of a low molecular weight liquid on the surface of the tested material, measuring the angle of inclination of the tangent to the outline of the drop surface at the point of its contact with the substrate [ 44 ]. The results of the obtained contact angles are shown in Figure 5 .…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used

Małecki

Terpiłowski

Nastaj

et al. 2022

IJERPH

View full text Add to dashboard Cite

The main objective of this study was to investigate the possibility of using a combination of vegetable proteins from soybean (SOY), rice (RPC), and pea (PEA) with liquid syrups: tapioca fiber (TF), oligofructose (OF), and maltitol (ML) in the application of high-protein bars to determine the ability of these ingredients to modify the textural, physicochemical, nutritional, surface properties, microstructure, sensory parameters, and technological suitability. Ten variants of the samples were made, including the control sample made of whey protein concentrate (WPC) in combination with glucose syrup (GS). All combinations used had a positive effect on the hardness reduction of the bars after the storage period. Microstructure and the contact angle showed a large influence on the proteins and syrups used on the features of the manufactured products, primarily on the increased hydrophobicity of the surface of samples made of RPC + ML, SOY + OF, and RPC + TF. The combination of proteins and syrups used significantly reduced the sugar content of the product. Water activity (<0.7), dynamic viscosity (<27 mPas∙g/cm3), and sensory analysis (the highest final ratings) showed that bars made of RPC + OF, SOY + OF, and SOY + ML are characterized by a high potential for use in this type of products.

show abstract

Hydrophobic and Melt Processable Starch‐Laurate Esters: Synthesis, Structure–Property Correlations

Cited by 58 publications

References 40 publications

Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity

Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity

Hydrophobic esterification of cellulose nanocrystals for epoxy reinforcement

Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used

Contact Info

Product

Resources

About