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Carbohydr Polym. 2018 Feb 1;181:528-535. doi: 10.1016/j.carbpol.2017.12.010. Epub 2017 Dec 6.

Hierarchical structure and thermal behavior of hydrophobic starch-based films with different amylose contents.

Author information

1
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety/School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
2
School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China. Electronic address: zhujie@dgut.edu.cn.
3
School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
4
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety/School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: xxlee@scut.edu.cn.
5
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
6
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
7
School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China. Electronic address: lilin@dgut.edu.cn.
8
Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China.

Abstract

This work discloses the multi-level structure and thermal behaviors of hydrophobic, propionylated starch-based films as affected by the amylose contents of starch materials used. Scanning electron microscopy results showed that amylose promoted the formation of more compact structure within the film matrices. Also, small and wide angle X-ray scattering analysis revealed that higher amylose content was preferable for the formation of new orders on nanoscale and crystallites. With these structural changes, the viscoelasticity of amorphous short chains was enhanced and the glass transition temperature was reduced by the increased amylose content; but the depolymerization of macromolecules and the decomposition of molecular bonds were postponed, since the increase in starch crystallites restricted the motion of adjacent amorphous regions. Hence, this work provides valuable information for rational design of hydrophobic starch-based films with desired thermal features by simply regulating the amylose content of starch raw materials.

KEYWORDS:

Amylose; Hierarchical structure; Starch-based; Thermal behavior

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