王家麟同学在International Journal of Biological Macromolecules期刊发表题为“Effect of ultrasound/CaCl2 co-treatment on the microstructure, gelatinization, and film-forming properties of high amylose corn starch”的学术论文。
论文研究了超声/CaCl2共处理对高直链玉米淀粉(HACS)聚集结构、热稳定性、流变性能和成膜性能的影响。扫描电镜(SEM)显示，共处理后淀粉碎片和畸形淀粉颗粒的数量增加。差示扫描量热法(DSC)结果表明，共处理后的HACS胶凝温度(92.65±0.495℃)和焓值(ΔH, 4.14±0.192 J/g)较低。光学显微镜图像显示，共处理的HACS的偏光十字较少。X射线衍射(XRD)和傅里叶变换红外光谱(FTIR)结果表明，超声影响了非晶区的致密性，CaCl2破坏了HACS颗粒的晶区。此外，HACS分散体的流变学特性表明，随着超声时间的延长，共处理分散体的表观粘度增加。超声处理后，HACS膜的机械强度和结构致密性均得到改善。超声波/CaCl2共处理提高HACS糊化成膜能力的机理是:(1)超声波使HACS颗粒外壳松动，促进了CaCl2对HACS颗粒的作用;(2)超声波改善了HACS分散体的均匀分布，增加了CaCl2与淀粉链在成膜过程中的相互作用。
原文链接：
https://doi.org/10.1016/j.ijbiomac.2024.134067
原文摘要：
The effect of ultrasound/CaCl2 co-treatment on aggregation structure, thermal stability, rheological, and film properties of high amylose corn starch (HACS) was investigated. The scanning electron microscopy (SEM) images revealed the number of starch fragments and malformed starch granules increased after co-treatment. The differential scanning calorimetry (DSC) results showed the co-treated HACS got a lower gelatinization temperature (92.65 ± 0.495 °C) and enthalpy values (ΔH, 4.14 ± 0.192 J/g). The optical microscope images indicated that lesser Maltase crosses were observed in co-treated HACS. The results of X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) indicated ultrasound influenced the compactness of amorphous zone and CaCl2 damaged the crystalline region of HACS granules. Additionally, the rheology properties of HACS dispersion demonstrated the apparent viscosity of co-treated dispersion increased as the ultrasound time prolonged. The mechanical strength and structural compactness of HACS films were improved after ultrasound treatment. The mechanism of ultrasound/CaCl2 co-treatment improved the gelatinization and film-forming ability of HACS was that (i) ultrasound wave loosened the HACS granules shell, promoted the treatment of CaCl2 on HACS granules, and (ii) ultrasound wave improved the uniform distribution of HACS dispersion, increased the interaction between CaCl2 and starch chains during the process of film-forming.
