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Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations
Carbohydrate Polymers ( IF 11.2 ) Pub Date : 2020-10-19 , DOI: 10.1016/j.carbpol.2020.117236
Idalina Gonçalves , Diana Hernández , Cátia Cruz , Joana Lopes , Ana Barra , Cláudia Nunes , José A. Lopes da Silva , Paula Ferreira , Manuel A. Coimbra

The small amount of proteins in starch-rich food industry byproducts can be an advantage to crosslink with genipin and tailor the performance of biobased films. In this work, genipin was combined with non-purified starch recovered from industrial potato washing slurries and used for films production. Starch recovered from potato washing slurries contained 0.75% protein, 2 times higher than starch directly obtained from potato and 6 times higher than the commercial one. Starch protein-genipin networks were formed with 0.05% and 0.10% genipin, gelatinized at 75 °C and 95 °C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra,1.22 μm), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127º) for 0.10% genipin and starch gelatinized at 75 °C. Therefore, starch-rich byproducts, when combined with genipin, are promising for surpassing the starch-based films hydrophilicity and mechanical fragilities while providing light barrier properties.



中文翻译:

genipin网络与淀粉基制剂的流变,物理和机械性能的相关性

富含淀粉的食品工业副产物中的少量蛋白质可能是与Genipin交联并调整生物基薄膜性能的一个优势。在这项工作中,将京尼平与从工业马铃薯洗涤浆料中回收的未纯化的淀粉结合起来,用于制膜。从马铃薯洗涤浆料中回收的淀粉含有0.75%的蛋白质,比直接从马铃薯中获得的淀粉高2倍,比商品淀粉高6倍。淀粉蛋白-Genipin网络由0.05%和0.10%的Genipin形成,在30%的甘油存在下于75°C和95°C糊化。在所有条件下均获得了带蓝色的有色膜,具有更高的表面粗糙度(Ra,对于0.10%的京尼平和75°C糊化的淀粉,其可拉伸性(伸长率为31%)和疏水性(水接触角为127º)为1.22μm。因此,富含淀粉的副产物与Genipin结合使用时,有望超越淀粉基膜的亲水性和机械脆弱性,同时提供阻光性能。

更新日期:2020-10-30
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