کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5157547 | 1500594 | 2017 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of fatty chain length and starch composition on structure and properties of fully substituted fatty acid starch esters
ترجمه فارسی عنوان
تأثیر طول زنجیره چربی و ترکیب نشاسته بر ساختار و خواص اسید استایر اسیدهای چرب کاملا جایگزین
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
A series of almost fully substituted Fatty Acid Starch Esters (FASEs) has been obtained in a homogeneous LiCl/DMAc medium by grafting octanoyl (C8), lauroyl (C12) and palmitoyl (C16) chlorides onto 3 starch species: Amylo-Maize, Potato and Waxy Maize. Structure-property relationships of FASEs are investigated as a function of both fatty acid chain length and amylose/amylopectin ratio of the starch. The structural study has revealed a layered type organization in which starch chain planes are separated by fatty chains. The latter are interpenetrated and/or tilted for FASE-C16 whatever the origin of the starch is, and fatty chains partially crystallizes into a structure with hexagonal symmetry. FASEs with C8 and C12 side chains are totally amorphous. The mechanical behavior of FASEs is shown to depend on both side chain length and amylose/amylopectin ratio, and an increase in material ductility is observed at increasing amylose content for C8 and C12 side chains.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 164, 15 May 2017, Pages 249-257
Journal: Carbohydrate Polymers - Volume 164, 15 May 2017, Pages 249-257
نویسندگان
Audrey Vanmarcke, Lise Leroy, Gregory Stoclet, Lucie Duchatel-Crépy, Jean-Marc Lefebvre, Nicolas Joly, Valérie Gaucher,