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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Synthesis and evaluation of physicochemical properties of cross-linked sago starch
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Synthesis and evaluation of physicochemical properties of cross-linked sago starch

机译：交联西米淀粉的合成及理化性质的评价

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摘要

Highly substituted sago starch phosphate was synthesized using POCl _3 as cross-linking reagent. Titrimetric and Fourier transform infra red (FT-IR) spectral analysis were used to characterize the substitution. Studying the different factors affecting the reaction parameters showed that the optimal conditions for starch phosphorylation were: 4h reaction time and reagent concentration 1.5% (w/w). The physicochemical properties of cross-linked sago starch (CLSS) were done using Scanning electron micrograph (SEM), X-ray powder diffractometer (XRD and Thermogravimetric analysis (TGA). The results revealed that crystalline nature of native sago starch was transformed after cross-linking. TGA report exhibited higher thermal stability, which makes it suitable for various industrial applications. Swelling behavior showed high swelling at low temperature (30 and 60°C) as compared to high temperature (90°C).
机译：以POCl_3为交联剂合成了高度取代的西米淀粉磷酸酯。滴定和傅立叶变换红外（FT-IR）光谱分析用于表征取代。研究影响反应参数的不同因素表明，淀粉磷酸化的最佳条件为：4h反应时间和试剂浓度1.5％（w / w）。利用扫描电子显微镜（SEM），X射线粉末衍射仪（XRD和热重分析（TGA））对交联西米淀粉（CLSS）的理化性质进行了研究，结果表明，天然西米淀粉经交联后转变为结晶性。 TGA报告显示出较高的热稳定性，使其适合于各种工业应用，与高温（90°C）相比，在低温（30和60°C）下溶胀行为表现出较高的溶胀性。

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