Modification mechanism of sesbania gum, and preparation, property, adsorption of dialdehyde cross-linked sesbania gum

Journal of Food Science

et al. 2018

Self Cite

The surface modification mechanism of cross-linking and acetylation will provide the theoretical basis for industrial production of cross-linked starch, acetylated starch, and cross-linked acetylated starch. For the surface modification, the cross-linking degree was better evaluated by the surface hydroxyl group numbers than the conventional sedimentation volume method. The development of cross-linked acetylated high amylose corn starch as a new additive will further enlarge the application of high amylose corn starch in food, textile, medicine, and so on.

{italicN}_{italicS} = \frac{C V N_{A} \times 10^{- 3}}{m}

Cross-linking degree false(% false) = \frac{{N_{normalS}}_{1} - {N_{normalS}}_{2}}{{N_{S}}_{1}} \times 100

Section: Methodsmentioning

confidence: 99%

“…The numbers of surface hydroxyl groups were measured by a published procedure (Tang, Gao, Li, & Dong, 2016). Surface hydroxyl numbers and cross-linking degree were calculated on the basis of surface hydroxyl numbers according to the following formulae:…”

Section: Determination Of Surface Hydroxyl Numbers and Cross-linking mentioning

confidence: 99%

Surface Modification Mechanism of Cross‐Linking and Acetylation, and Their Influence on Characteristics of High Amylose Corn Starch

Journal of Food Science

et al. 2018

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“…The acetyl content and degree of substitution (DS) were determined titrimetrically by a previously published method. [18] The surface hydroxyl numbers on the sample particles were also determined based on our references. [19] Freeze-thaw stability, blue value, swelling power, retrogradation…”

Section: Preparation Of Drs and Adrsmentioning

confidence: 99%

Acetylated debranched rice starch: Structure, characterization, and functional properties

International Journal of Food Properties

Liu

et al. 2017

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Combining biological and chemical methods for the modification of starch is a very interesting prospect. The goal of this work was to investigate the influence of debranching and acetylation on the structure of rice starch (RS), ultimately to improve the function of RS. Our experimental results showed that RS particles can be completely destroyed by debranching. The crystal structure of RS is A-type, but the structure of debranched rice starch (DRS) and acetylated debranched rice starch (ADRS) is B-type. The crystallinity degree of DRS and ADRS was less than that of RS. The surface of DRS and ADRS particles became very rough, marking a complete departure from the surface of smooth RS granules. Acetylation occurred specifically at the sides of DRS granules. The surface hydroxyl numbers of RS increased after debranching and acetylation, and the thermal characteristics changed substantially. Debranching led to an increase in onset temperature from 97.79 to 107.64°C; acetylation improved the freeze-thaw stability and swelling power of both the RS and DRS. The blue value of RS varied from 0.424 to 0.640 due to debranching.

“…The resultant cake was dried at 80 ∘ C for about 5 h in a 1010-2 electrothermal constant-temperature dry box (Jintan City Dadi Automation Instrument Factory, China) so the moisture content could be less than 12%. The adsorption capacity of DCLGG was determined by the nitrogen content [39,40]. The formula of DCLGG reacting with L-asparagine in the weak alkaline environment was as follows:…”

Section: Freeze-thaw Stabilitymentioning

confidence: 99%

Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar Gum

International Journal of Polymer Science

Wen

et al. 2016

Dialdehyde cross-linking guar gum (DCLGG), as a novel material, was synthesized using phosphorus oxychloride as a cross-linking reagent, sodium periodate as an oxidant, and ethanol as a solvent through keeping the original particle form of guar gum. The process parameters such as the reaction temperature, reaction time, pH, amount of sodium periodate, and amount of ethanol were optimized by the response surface methodology in order to obtain the regression model of the oxidization. The covalent binding of L-asparagine onto the surfaces of DCLGG was further investigated. The results showed that the best technological conditions for preparing DCLGG were as follows: reaction temperature = 40°C, reaction time = 3.0 h, pH = 4.0, and amount of ethanol = 74.5%. The swelling power of DCLGG was intermediate between cross-linking guar gum and dialdehyde guar gum. The cross-linking and dialdehyde oxidization reduced the viscosity of GG. The cross-liking reduced the melting enthalpy of GG. However, the oxidization increased melting enthalpy of ACLGG. The thermal stability of GG was increased by cross-linking or oxidization. The variation of the onset decomposition temperature and end decomposition temperature of GG was not consistent with thermal stability of GG. L-asparagine could be chemically bound well by DCLGG through forming Schiff base under the weak acidity. The maximum adsorption capacity of L-asparagine on DCLGG with aldehyde content of 56.2% reached 21.9 mg/g.