结晶度
球磨机
琥珀酸酐
淀粉
扫描电子显微镜
化学工程
材料科学
变性淀粉
粒径
化学
复合材料
有机化学
工程类
作者
Xin Wang,Zongwei Hao,N. Liu,Yongqing Jin,Baixue Wang,Yiran Bian,Yiyang Yu,Taosuo Wang,Yaqing Xiao,Zhenyu Yu,Yibin Zhou
标识
DOI:10.1016/j.ijbiomac.2024.129243
摘要
This study aimed to investigate the influence of ball milling assisted treatment on the degree of substitution of octenyl succinic anhydride (OSA) modified highland barley starch (HBS) and on the physicochemical properties and structure of HBS. Scanning electron microscopy (SEM) findings showed that with the increasing of ball milling time, the surface morphology of OSA modified HBS became rougher and rougher and the particle morphology and crystal structure were damaged. When the pretreatment time of ball milling was 40 min, the degree of substitution of OSA modified HBS was 1.32 times higher than that of the conventional modification method. In addition, the longer the ball milling assistant, the longer the short-range ordering of the OSA modified HBS significantly decreased, and the relative crystallinity decreased (from 16.68 % to 7.93 %), leading to a decrease in thermal stability too. However, it greatly enhanced the aging resistance and flowability. In terms of emulsification properties, the emulsification properties of OSA modified HBS increased from 60.67 % to 75.67 %. Therefore, the HBS with better freeze-thaw stability and higher degree of substitution can be prepared by ball milling pretreatment and OSA modification, which provides technical support for further development of starch resources.
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