肿胀 的
共价键
淀粉
多孔性
化学工程
热稳定性
吸附
化学
水解
溶解度
吸收(声学)
材料科学
玉米油
比表面积
有机化学
复合材料
食品科学
工程类
催化作用
作者
Xiu-Er Luo,Ruo-Yong Wang,Jinhua Wang,Ying Li,Huai-Nan Luo,Xin‐An Zeng,Meng Wai Woo,Zhong Han
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-08-01
卷期号:418: 135971-135971
被引量:7
标识
DOI:10.1016/j.foodchem.2023.135971
摘要
In this study, corn porous starch (CPS) was firstly prepared using enzymatic hydrolysis, followed by pore formation enhancement using the treatment of a pulsed electric field (PEF). Subsequently, the PEF treated porous starch (CPS-PEF) was cross-linked with sodium trimetaphosphate (STMP) to investigate its structural and functional properties. The results showed PEF treatment increased the oil absorption of CPS by 26.92% and improved its specific surface area, total pore volume value, solubility and swelling power. After cross-linking of the CPS-PEF, C-O-P covalent bonds were formed between CPS-PEF molecules, resulting in a further increase in oil absorption and specific surface area properties. Moreover, the covalent bonds enhanced the intermolecular forces, resulting in increased thermal stability of the cross-linked porous starch (ScPS). The double modification resulted in significantly improved adsorption properties and better thermal stability of the ScPS, indicating that the double modification is an effective method for the preparation of porous starches.
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