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首页> 外文期刊>Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides >Effect of the cross-linked reagent type on some morphological,physicochemical and functional characteristics of banana starch(Musa paradisiaca)
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Effect of the cross-linked reagent type on some morphological,physicochemical and functional characteristics of banana starch(Musa paradisiaca)

机译：交联剂类型对香蕉淀粉某些形态，理化和功能特性的影响

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摘要

Cross-linked starches have increased their importance due to their applications such as adsorbents of heavy metals.In this work the effect the reagent used in the chemical modification of banana starch and its impact on some morphological,physicochemical and functional characteristics was evaluated.The reagent used in the cross-linked of starch decreased the fat and protein content,whereas ash level were higher.The morphology of the granules,observed by scanning electron microscopy,was more affected when a blend of sodium trimetaphosphate(STMP)/sodium tripolyphosphate(STPP)and epichlo-rohydrin(EPI)were used in the modification.The cross-linked starches presented a bimodal distribution and the effect was more conspicuous in those starches modified with STMP/STPP and EPI.The swelling value(60 °C)increased with the cross-linking and the highest value was obtained in those starches modified with STMP/STPP and EPI.However,at higher temperatures the swelling values of cross-linked starches with STMP/STPP and EPI decreased as temperature increased(80 °C),and there after the value was constant.The cross-linked starches with STMP/STPP and EPI showed the lowest solubility values.The cross-linked starch with POCl3(phosphorous oxychloride)showed a slight decrease in the onset and peak temperatures compared with its native counterpart,but those modified with STMP/STPP and EPI presented an increase in the three transition temperatures,but a decrease in enthalpy value.The results obtained can be used to determine the type of reagent used for cross-linked in order to obtain a starch with specific characteristics.
机译：交联淀粉由于其在重金属吸附剂等方面的应用而变得越来越重要。在这项工作中，评估了用于香蕉淀粉化学改性的试剂及其对某些形态，物理化学和功能特性的影响。三偏磷酸钠（STMP）/三聚磷酸钠（STPP）的混合物对淀粉的交联作用降低了脂肪和蛋白质含量，而灰分含量更高。通过扫描电子显微镜观察，颗粒的形貌受到的影响更大。交联淀粉呈现双峰分布，经STMP / STPP和EPI改性的淀粉效果更显着.60°C的溶胀度增加用STMP / STPP和EPI改性的淀粉获得了最高的交联值。但是，在较高的温度下，交联淀粉的溶胀值w随着温度的升高（80°C），STMP / STPP和EPI降低，且此后保持恒定.STMP / STPP和EPI的交联淀粉的溶解度最低，而POCl3（磷）的交联淀粉氯氧化物）的起效温度和峰值温度均比其天然对应物略有降低，但经STMP / STPP和EPI修饰的化合物的三态转变温度有所提高，但焓值却有所降低。所得结果可用于确定用于交联的试剂的类型，以获得具有特定特性的淀粉。

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