Kun Wang , Chuanjin Xia , Lu Lu , Li Guo , Bo Cui , Feixue Zou , Jinpeng Wang , Chunrui Sun
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引用次数: 0
Abstract
To reveal the impact of annealing temperature on the condensed structure of mung bean starch-based drinking straws, the rapidly cooled drinking straws were annealed at different temperatures. The structural and functional characteristics of annealed drinking straws were analyzed. The results revealed that the interactions between hydrogen bonds in the drinking straws weakened as annealing temperature increased from 70 °C to 90 °C. However, the interactions increased as annealing temperature continued to increase to 130 °C. The relative crystallinity, fracture strength in bending, elastic modulus in bending, and gelatinization enthalpy decreased initially and then increased as annealing temperatures increased. This research confirmed that the influence of annealing temperature on the condensed matter structure of drinking straws was a complex process. The outcomes would provide new ideas for improving the properties of macromolecule-based materials such as starch, cellulose and proteins.
期刊介绍：
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
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