Study on the morphology, crystalline structure and thermal properties of yellow ginger starch acetates with different degrees of substitution |
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Authors: | Liming Zhang Weiguang Xie Xi Zhao Ying Liu Wenyuan Gao |
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Institution: | aKey Laboratory of Industrial Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China;bCollege of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China;cSchool of Pharmaceutical Science and Technology, Tianjin University, Tianjin 30072, China |
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Abstract: | Yellow ginger starch acetates with different degrees of substitution (DS) were prepared by reacting native starch with glacial acetic acid/acetic anhydride using sulfuric acid as catalyst. X-ray diffraction (XRD) of acetylated starch revealed that the crystal structure of native starch was disappeared and new crystalline regions were formed. Their formation was confirmed by the presence of the carbonyl signal around 1750 cm−1, as well as the reduced hydroxyl groups, in the Fourier transform infrared spectroscopy (FT-IR). The scanning electron microscopy (SEM) suggested most of the starch granules disintegrated with many visible fragments along with the increasing DS. The thermal behavior of the native starch and starch acetate were investigated using thermogravimetric analysis (TGA) and differential thermal analysis (DTA), it was observed that the thermal stability of acetylated starch depends on the degree of substitution. Thermal stability of high DS acetylated starch is much better than that of the original starch when DS reached to 2.67. |
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Keywords: | Yellow ginger Starch acetate Degrees of substitution Physicochemical properties |
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