کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8327516 1540201 2018 28 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Starch hydrogels: The influence of the amylose content and gelatinization method
ترجمه فارسی عنوان
هیدروژل نشاسته: تاثیر محتوای آمیلوز و روش ژلاتین کردن
کلمات کلیدی
نشاسته برنج، صلیب لینک، هیدروژل، آمیلوز روند ژلاتین کردن،
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
چکیده انگلیسی
Gelatinization and retrogradation, influenced by amylose and amylopectin ratio, are important characteristics for starch hydrogels elaboration. The objective of this study was to evaluate the influence of amylose content and the gelatinization method on the physicochemical characteristics of native and cross-linked rice starch hydrogels. The native and cross-linked starches were gelatinized with heating or alkaline solution, added polyvinyl alcohol, frozen and then freeze-dried. The cross-linked starch had a low final viscosity (101.38 RVU), which made the heat-induced gelatinized hydrogel readily disintegrated in water. However, modified starch hydrogels obtained by alkaline-induced gelatinization resulted in a more rigid structure than the native starch hydrogels. In addition, the starch sample with high amylose content had lower water absorption (322.2%) due to the greater stiffness of the hydrogel structure that resisted swelling. The alkaline-gelatinization resulted in stiffer hydrogels with lower water absorption (322.2 to 534.8%), while the heat-gelatinized behaved as a superabsorbent (658.7 to 1068.5%). The variability of the hydrogels properties of this study can enable a range of applications due to different amylose contents and gelatinization methods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 113, 1 July 2018, Pages 443-449
نویسندگان
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