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首页> 外文期刊>Journal of Polymers and the Environment >Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)
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Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)

机译：甘薯（Ipomoea Batatas）和Diamante Yam的天然和塑化淀粉的热和形态学特性（Dioscorea Rotundata）

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摘要

The objective of this study is to determine the morphological, physicochemical, and thermal properties of starches from two species of tubers, Ipomoea batatas (SP) and Dioscorea rotundata ( DY), as well as the influence of glycerol as a plasticizer. The amylose/amylopectin content is 25.59/74.4 in DY; the granules are round and elliptical in shape with an average size of 25.5 mu m, and the degradation temperature is 311.01 degrees C. The amylose/amylopectin content is 45.9/54.1 in SP; the granules are polygonal, oval, and semi-oval in shape with an average size of 9.5 mu m, and the degradation temperature of 312.89 degrees C. The morphology of the granules in the different starch/glycerol formulations showed no structural damage to both species. However, increased degradation temperature was observed in the plasticized starches and in the shape and intensity of the band. Results indicate that the addition of glycerol improves the properties of native starches for processing and their potential use as bioplastics.
机译：本研究的目的是确定来自两种块茎，IPOMOEA Batatas（SP）和Dioscorea rotundata（Dy）的淀粉的形态，物理化学和热性质，以及甘油作为增塑剂的影响。直链淀粉/淀粉素含量为Dy 25.59 / 74.4;颗粒呈圆形且椭圆形，平均尺寸为25.5μm，降解温度为311.01℃。淀粉糖/淀粉蛋白含量为45.9 / 54.1;颗粒是多边形的，椭圆形和半椭圆形，平均尺寸为9.5μm，降解温度为312.89c。不同淀粉/甘油制剂中颗粒的形态表现出对两种物种的结构损伤。然而，在增塑淀粉和带的形状和强度中观察到增加的降解温度。结果表明，加入甘油改善了天然淀粉的性质，用于加工及其潜在用途作为生物塑料。

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