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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Physically cross-linked aerogels based on germinated and non-germinated wheat starch and PEO for application as water absorbers for food packaging
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Physically cross-linked aerogels based on germinated and non-germinated wheat starch and PEO for application as water absorbers for food packaging

机译：基于发芽和非发芽小麦淀粉和PEO的物理交联的气凝胶作为食品包装的吸水器

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The objective of this study was to generate and characterize physically cross-linked aerogels by using germinated and non-germinated wheat starch, with and without the addition of poly (ethylene oxide) (PEO). Aerogels were produced by gelatinization of starch (10% w/v, in distilled water) at 90 degrees C, followed by multiple freeze/thaw cycles. For the aerogel produced using starch and PEO, a solution of 6% PEO (0.6 g of PEO/10 mL of distilled water) was added to the dispersion. The thermal properties, infrared spectra, relative crystallinity, morphology, water absorption properties, and texture profile of the aerogels were evaluated. After immersion in water for 24 h, the aerogels exhibited high degradation temperature, water absorption capacity, and physical integrity. Aerogels produced using the germinated wheat starch were much more integrated structurally compared to the aerogels produced using the non-germinated wheat starch. Wheat germination did not have any impact on the textural parameters of the aerogels. However, addition of PEO increased the water absorption capacity and reduced the hardness and cohesion of the resulting aerogels. Due to the high water absorption potential, the aerogel produced in this study can serve as an absorbent matrix in food packaging. (C) 2020 Elsevier B.V. All rights reserved.
机译：本研究的目的是通过使用发芽和非发芽的小麦淀粉，具有和不添加聚（环氧乙烷）（PEO）来产生和表征物理交联的气凝胶。通过在90℃下凝胶化（10％w / v，蒸馏水中的蒸馏水10％w / v，蒸馏水中的10％w / v，蒸馏水10％w / v），然后进行多种冷冻/解冻循环产生。对于使用淀粉和PEO产生的气凝胶，将6％PEO（0.6g PEO / 10ml蒸馏水）的溶液加入到分散体中。评估了气动凝胶的热性能，红外光谱，相对结晶度，形态学，吸水性和质地谱。浸入水中24小时后，气凝胶表现出高的降解温度，吸水能力和物理完整性。与使用未萌发的小麦淀粉生产的气凝胶相比，使用发芽的小麦淀粉产生的气凝胶在结构上更加集成。小麦萌发对气凝胶的纹理参数没有任何影响。然而，添加PEO增加了吸水能力，降低了所得气凝胶的硬度和内聚力。由于吸水潜力高，本研究中生产的气凝胶可作为食品包装中的吸收基质。 （c）2020 Elsevier B.v.保留所有权利。

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