Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch
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- 作者：Nannan Lia ; Meng Niua ; c ; Binjia Zhanga ; zhangbj@mail.hzau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Siming Zhaoa ; zsmjx@mail.hzau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Shanbai Xionga ; Fengwei Xieb ; f.xie@uq.edu.au" class="auth_mail" title="E-mail the corresponding author ; fwhsieh@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Starch (PubChem CID ; 24836924) ; Sodium hydroxide (PubChem CID ; 14798) ; Water (PubChem CID ; 962) ; Hydrochloric acid (PubChem CID ; 313) ; Octenyl succinic anhydride (PubChem CID ; 5362721)
- 刊名：Carbohydrate Polymers
- 出版年：2017
- 出版时间：2 January 2017
- 年：2017
- 卷：155
- 期：Complete
- 页码：109-116
- 全文大小：2101 K
文摘
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Ball milling-octenyl succinylation (BM/OSA) influenced starch structure/properties.
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BM/OSA caused structural disruption to starch granule and crystallites.
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BM/OSA changed the starch rheological behavior from pseudo-plastic to Newtonian.
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BM/OSA enhanced starch paste stability during shear, heating and cooling.
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BM/OSA reduced paste viscosity and rigidity regardless of substitution degree.