4.7 Article

Effect of starch microstructure on microwave-assisted esterification

Journal

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 164, Issue -, Pages 2550-2557

Publisher

ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.08.099

Keywords

Starch; Modification; Microwave; Amylose/amylopectin

Funding

  1. National Key Research and Development Program of China [2018YFD0400702]
  2. Guangdong Province Key Area RD program [2019B020210002]
  3. 111 Project [B17018]

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Dry modification of starch, especially by microwave-assisted heating, has attracted increasing attention due to its various advantages, including energy saving, high conversion, rapidity, and avoidance of volatile organic solvents in organic synthesis. This work focuses on two fundamental issues: 1) effect of starch microstructure on dry modification; 2) effect of acid anhydride in solid and liquid states on the dry reaction, since their interfaces with solid starch are significantly different. Cornstarches with different amylose/amylopectin ratios were used to demonstrate the effect of starch microstructure, while two acid anhydrides, maleic (solid) and acetic (liquid) anhydrides, were used to study the reaction mechanisms. FTIR, SEM, XRD, and DSC were used to study the performance of modified starches and the mechanisms. It was found that the degree of substitution (DS) of starches modified by maleic anhydride generally increased with increasing amylose content since amylose contains more hydroxyl groups, resulting in higher sensitivity to microwaves. On the other hand, the DS of starches modified by acetic anhydride increased with increasing amylopectin content, since liquid acetic acid can diffuse into high-amylopectin starch granules. The higher amylopectin starches, waxy and maize, showed higher RC(%) and Delta H(%) than that of higher amylose starches G50 and G80. (C) 2020 Elsevier B.V. All rights reserved.

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