Ultrasonication Improves the Structures and Physicochemical Properties of Cassava Starch Films Containing Acetic Acid,Starch

当前位置： X-MOL 学术 › Starch › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Ultrasonication Improves the Structures and Physicochemical Properties of Cassava Starch Films Containing Acetic Acid
Starch ( IF 2.6 ) Pub Date : 2020-08-11 , DOI: 10.1002/star.202000094
Fuqi Wu ₁ , Zeguang Zhou ₁ , Manling Liang ₁ , Lei Zhong ₁ , Fengwei Xie _{2,

3}

Affiliation

Cassava starch films are fabricated with acetic acid treatment and ultrasonication. Different ultrasound power levels from 200 to 750 W are used and the effects of ultrasonication on the morphology, microstructures, and properties of the starch–acetic acid films are investigated. Scanning electron microscopy shows a cohesive and compact structure of the films resulting from ultrasonication. X‐ray diffraction analysis reveals that the crystalline index is decreased by acid treatment and increased by ultrasonication. The tensile strength and elongation at break of the films first increase and then decrease with increasing ultrasound power level. Ultrasonication also results in higher opacity, higher water barrier performance, and lower water adsorption of the films. Thus, the results show that ultrasonication can be used as a simple and efficient way to modify the morphology, microstructure, and performance of starch–acetic acid films to better meet the application needs.

中文翻译：

超声处理可改善含乙酸的木薯淀粉膜的结构和理化性质

木薯淀粉薄膜是经过乙酸处理和超声处理制成的。使用从200到750 W的不同超声功率，研究了超声对淀粉-乙酸薄膜的形貌，微观结构和性能的影响。扫描电子显微镜显示由超声产生的膜的内聚且致密的结构。X射线衍射分析表明，结晶度通过酸处理降低，而通过超声处理提高。膜的拉伸强度和断裂伸长率随超声功率水平的增加先增加，然后降低。超声处理还导致较高的不透明性，较高的阻水性能和较低的薄膜吸水率。从而，

更新日期：2020-08-11

点击分享查看原文

点击收藏

阅读更多本刊最新论文