Effect of stearic acid modification on properties of pearl millet starch

IF 4.1 4区工程技术 Q3 ENERGY & FUELS Biomass Conversion and Biorefinery Pub Date : 2024-04-24 DOI:10.1007/s13399-024-05623-0

Afreen Sultana, Sneh Punia Bangar, William Scott Whiteside

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Abstract

The present study aims Pennisetum glaucum (commonly known as pearl millet) starch modification with stearic acid at various concentrations (2.4, 2.6, and 4.8%) to improve starch functionality. The interaction of stearic acid and starch was verified by X-ray diffractogram which showed peaks at 15.1°, 23.2°, and a doublet with peaks at 17.1° and 18°confirming that an A-type crystalline starch was successfully isolated from pearl millet. The crystallinity pattern of the starch-stearic acid complex was similar to native starch, but there was a slight increase in peak intensity, and an additional peak at 21.42° (SSA3) was recorded, which might be due to aggregates of stearic acid. The surface of the starch granules was slightly dented and punctured as a result of the stearic acid modification, which SEM confirmed. DSC pattern showed that compared to native starch, the starch-stearic acid complex had higher peak temperatures of 123.21 °C (SSA3), demonstrating greater thermal stability. Complex formation was also interpreted from the FTIR spectrum, which showed a small peak at 1698 cm⁻¹ in starch-stearic acid composite samples, which might be due to the stretching vibration of C═O of stearic acid. The complexing index of the sample increased from 26.81 to 90.32% on increasing the stearic acid concentration from 2.4 to 4.8%, respectively. This characterization confirmed the reaction between the hydroxyl group of starch and stearic acid, which showed an increase in thermal stability and can also help improve hydrophobicity, which implies that this complex has the potential for usage in food packaging with improved barrier properties.

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硬脂酸改性对珍珠粟淀粉特性的影响

本研究旨在用不同浓度（2.4、2.6和4.8%）的硬脂酸对白绒Pennisetum glaucum（俗称珍珠粟）淀粉进行改性，以改善淀粉的功能。通过x射线衍射图验证了硬脂酸与淀粉的相互作用，其峰位于15.1°、23.2°，峰位于17.1°和18°，证实了从珍珠粟中成功分离出a型结晶淀粉。淀粉-硬脂酸配合物的结晶度模式与天然淀粉相似，但峰强度略有增加，在21.42°（SSA3）处记录到一个额外的峰，这可能是由于硬脂酸的聚集。由于硬脂酸的修饰，淀粉颗粒的表面有轻微的凹陷和穿孔，扫描电镜证实了这一点。DSC图显示，与天然淀粉相比，淀粉-硬脂酸配合物的峰值温度为123.21℃（SSA3），表现出更强的热稳定性。从FTIR光谱也解释了配合物的形成，在淀粉-硬脂酸复合样品中显示1698 cm−1处有一个小峰，这可能是由于硬脂酸的C = O的拉伸振动。当硬脂酸浓度由2.4增加到4.8%时，样品的络合指数由26.81提高到90.32%。这一表征证实了淀粉羟基与硬脂酸之间的反应，显示出热稳定性的增加，也有助于改善疏水性，这意味着该配合物具有改善阻隔性能的食品包装潜力。图形抽象

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来源期刊

Biomass Conversion and Biorefinery Energy-Renewable Energy, Sustainability and the Environment

CiteScore

7.00

自引率

15.00%

发文量

1358

期刊介绍： Biomass Conversion and Biorefinery presents articles and information on research, development and applications in thermo-chemical conversion; physico-chemical conversion and bio-chemical conversion, including all necessary steps for the provision and preparation of the biomass as well as all possible downstream processing steps for the environmentally sound and economically viable provision of energy and chemical products.