Study on the synthesis and physicochemical properties of starch acetate with low substitution under microwave assistance

Lin, Derong; Zhou, Wei; Zhao, Jingjing; Lan, Weijie; Chen, Rongming; Li, Yutong; Xing, Baoshan; Li, Zhuohao; Xiao, Mengshi; Wu, Zhijun; Li, Xindan; Chen, Rongna; Zhang, Xingwen; Chen, Hong; Zhang, Qing; Qin, Wen; Li, Suqing

doi:10.1016/j.ijbiomac.2017.05.056

Cited by 46 publications

(14 citation statements)

References 55 publications

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“…Two new absorption peaks at 1715 and 1580 cm −1 were from carbonyl CO and benzene ring, respectively. The intensity of the peak at 1715 cm −1 increased with the increase of the DS, similar to the starch maleate and starch acetate . The above results indicate that the PA had successfully reacted with starch and the SP generated.…”

Section: Resultssupporting

confidence: 56%

Synthesis and Characterization of Corn Starch Phthalate by a Semidry Method

et al. 2019

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Starch phthalate (SP) with plasticity and hydrophobicity can have a better adhesion to aromatic polyesters compared with other esterified starch. Hence, modification of corn starch with phthalic anhydride (PA) is carried out by using a semidry method, and the product SP with varied degrees of substitution (DS) is characterized by group titration, Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), scanning electron microscope (SEM), rapid viscosity analysis, thermogravimetric analysis, film transmittance test, and water contact angle measurement. The results show that a small amount of N,N‐dimethylformamide (DMF) as the solvent for dissolving PA can help to greatly increase the DS of the SP samples. The phthalate group is successfully introduced into starch structure by the semidry method under the recommended reaction conditions of 150 °C for 2 h. Compared with native corn starch, SP samples have lower values of crystallinity, paste viscosity, retrogradation, and thermal degradation temperature, and higher values of carbon residue in thermal decomposition, of transparency and hydrophobicity for the films. Due to these good characteristics, the modified starch, SP, may have great potential applied in starch film, adhesives, textile sizes, and so on.

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Section: Resultssupporting

confidence: 56%

Synthesis and Characterization of Corn Starch Phthalate by a Semidry Method

et al. 2019

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“…The spectra of pure starch samples show a broad peak at 3200 cm −1 that is attributed to O-H stretching due to the presence of hydroxyl groups in the starch molecules [27][28][29]. The peak at 2936 cm −1 corresponds to the C-H stretching whereas the peaks at 1650 cm −1 and 1455 cm −1 are related to δ(O-H) bending [30][31][32]. The peak at 1030 cm −1 corresponds to C-O stretching vibration [33,34].…”

Section: Results and Conclusionmentioning

confidence: 99%

Preparation and characterization of a novel starch–chestnut husk biocomposite

et al. 2019

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Biocomposites based on potato starch and reinforced with chestnut husks, a lignocellulosic agroforestry waste, were developed by incorporating 2.5 wt%, 5 wt% and 7.5 wt% of chestnut husks via an extrusion molding procedure. The effect of the filler on the morphology and thermos-mechanical properties were studied by scanning electron microscopy (SEM), infrared spectroscopy (FTIR) and dynamic mechanical analysis (DMA). Chestnut husks were homogeneously dispersed within the plasticized starch matrix as shown by SEM images. FTIR results shows that the peaks of pure starch samples in the 500-1500 cm −1 region vanished as chestnut husks was incorporated, suggesting an interaction between starch and chestnut. The glass transition temperature was found to decrease at higher filler content, which indicates an improvement in segmental mobility of starch molecules. DMA tests revealed the presence of two relaxation processes. The α relaxation was associated with the cooperative segmental motion of starch chains while the β relaxation was assigned to the segmental mobility of glycerol-rich phases.

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“…Under normal conditions, it is difficult for water and reagents to enter the pores and central cavities of starch (Lin et al, ). Under HHP, water and reagents could enter the starch granules through pores.…”

Section: Discussionmentioning

confidence: 99%

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Zhang

Hou

et al. 2019

Cereal Chem

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Background and objectives The chemical activity of starch granules is inert. The purpose of this study was to reveal the mechanism of producing high‐quality modified starch by advanced equipment. Findings There were pores and central cavities with loose structure in mung bean starch granules, so water could enter the starch granules through the pores under high hydrostatic pressure treatment. The starch molecules could be hydrated, and starch granules could even be gelatinized. The reaction efficiency (RE) of cationic starch increased to 32.20% and the other qualities (solubility, swelling degree, and viscosities) were significantly improved after 100 MPa treatment. The RE and other qualities of cationic starch changed differently after 200 and 400–600 MPa treatments. Conclusions High hydrostatic pressure could produce significant mechanochemical effect on starch granules, so the structures and properties of mung bean starch were changed markedly, and the quality of cationic starch was improved. Significance and novelty The mechanism of producing high‐quality modified starch by advanced equipment was revealed using mechanochemical theory, which could lay a theoretical foundation for the manufacture of high‐performance modified starch industrial equipment in the future.

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Study on the synthesis and physicochemical properties of starch acetate with low substitution under microwave assistance

Cited by 46 publications

References 55 publications

Synthesis and Characterization of Corn Starch Phthalate by a Semidry Method

Synthesis and Characterization of Corn Starch Phthalate by a Semidry Method

Preparation and characterization of a novel starch–chestnut husk biocomposite

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

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