Kun Wang, Shuo Sun, Jixun Xie, Li Guo, Bo Cui, Feixue Zou
{"title":"绿豆淀粉秸秆的强度、柔韧性和疏水性:退火时间引起的方向变化","authors":"Kun Wang, Shuo Sun, Jixun Xie, Li Guo, Bo Cui, Feixue Zou","doi":"10.1111/1750-3841.17426","DOIUrl":null,"url":null,"abstract":"<p><p>To achieve starch straws with high strength and large toughness, the effects of annealing time on structural and functional performances of mung bean starch straws were studied. The results revealed that with increasing annealing time from 0to 60 min, the ratios of 1047 cm<sup>-1</sup>/1022 cm<sup>-1</sup> in Fourier transform infrared spectroscopy decreased from 1.37 to 1.20, and the relative crystallinities decreased from 12.09% to 11.01%. The relative crystallinity increased to 13.28% when annealing time increased to 120 min. The maximum bending force increased from 10.93 to 104.24 N, and modulus of elasticity enhanced from 0.93 to 62.68 N/mm when annealing time increased from 0 to 120 min. Starch straws annealed for 120 min had the lowest water absorption (94.61%), while starch straws annealed for 60 min had the highest water absorption (127.38%). This outcome not only lay a theoretical foundation for preparing biodegradable starch straws with excellent performance, but also apply for beverages, food container, food packaging films, and so on, strongly promoting starch industrial transformation and development.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Strength, pliability, and hydrophobicity of mung bean starch straws: Orientation change caused by annealing time.\",\"authors\":\"Kun Wang, Shuo Sun, Jixun Xie, Li Guo, Bo Cui, Feixue Zou\",\"doi\":\"10.1111/1750-3841.17426\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>To achieve starch straws with high strength and large toughness, the effects of annealing time on structural and functional performances of mung bean starch straws were studied. The results revealed that with increasing annealing time from 0to 60 min, the ratios of 1047 cm<sup>-1</sup>/1022 cm<sup>-1</sup> in Fourier transform infrared spectroscopy decreased from 1.37 to 1.20, and the relative crystallinities decreased from 12.09% to 11.01%. The relative crystallinity increased to 13.28% when annealing time increased to 120 min. The maximum bending force increased from 10.93 to 104.24 N, and modulus of elasticity enhanced from 0.93 to 62.68 N/mm when annealing time increased from 0 to 120 min. Starch straws annealed for 120 min had the lowest water absorption (94.61%), while starch straws annealed for 60 min had the highest water absorption (127.38%). This outcome not only lay a theoretical foundation for preparing biodegradable starch straws with excellent performance, but also apply for beverages, food container, food packaging films, and so on, strongly promoting starch industrial transformation and development.</p>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1111/1750-3841.17426\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1111/1750-3841.17426","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Strength, pliability, and hydrophobicity of mung bean starch straws: Orientation change caused by annealing time.
To achieve starch straws with high strength and large toughness, the effects of annealing time on structural and functional performances of mung bean starch straws were studied. The results revealed that with increasing annealing time from 0to 60 min, the ratios of 1047 cm-1/1022 cm-1 in Fourier transform infrared spectroscopy decreased from 1.37 to 1.20, and the relative crystallinities decreased from 12.09% to 11.01%. The relative crystallinity increased to 13.28% when annealing time increased to 120 min. The maximum bending force increased from 10.93 to 104.24 N, and modulus of elasticity enhanced from 0.93 to 62.68 N/mm when annealing time increased from 0 to 120 min. Starch straws annealed for 120 min had the lowest water absorption (94.61%), while starch straws annealed for 60 min had the highest water absorption (127.38%). This outcome not only lay a theoretical foundation for preparing biodegradable starch straws with excellent performance, but also apply for beverages, food container, food packaging films, and so on, strongly promoting starch industrial transformation and development.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.