Manipulating gelatinization, retrogradation, and hydrogel properties of potato starch through calcium chloride-controlled crosslinking and crystallization behavior

被引：0

作者：

Xu, Ke ^{[1
]}

Tan, Lili ^{[1
]}

Sun, Haonan ^{[1
]}

Chong, Chuanyu ^{[1
]}

Li, Lihua ^{[1
]}

Sun, Boyang ^{[1
]}

Yao, Zhuojun ^{[1
]}

Zhuang, Yuting ^{[1
]}

Wang, Li ^{[1
,2
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

[2] South China Normal Univ, Sch Chem, Guangzhou Key Lab Analyt Chem Biomed, Guangzhou 511441, Guangdong, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2025年 / 357卷

关键词：

Gelatinization; Retrogradation; Starch-based hydrogel; Physical crosslinking; Calcium chloride-induced amorphization; RHEOLOGICAL PROPERTIES; FATIGUE-RESISTANT; MECHANISM;

D O I：

10.1016/j.carbpol.2025.123371

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Due to the inherent susceptibility of single-polymer starch molecules to retrogradation, the practical application of green starch hydrogels is remarkably limited. Here, we propose a simple strategy to achieve the multi- functionality of starch hydrogels by employing polymer amorphization. Calcium chloride was used to promote the gelatinization of starch granules, disrupting their crystalline structure without the need for heating. Additionally, during the initial stage of hydrogel formation, the effects induced by calcium chloride effectively suppressed starch retrogradation. This suppression induced the formation of uniform aggregates of polymer chains, enabling tunable polymer amorphization and the coexistence of free hydroxyl and hydrogen-bonding hydroxyl groups. The multiscale microstructure yielded starch-based hydrogels with favorable water-retention capabilities, high transparency (86.39 %), improved self-adhesive and self-healing properties, excellent stretchability (146 %), tissue-like ultra-softness (Young's modulus <10 kPa), and anti-freezing properties (<-50( degrees)C). Overall, this study systematically elucidates the underlying mechanisms of CaCl2 impacts on starch gelatinization, retrogradation, and hydrogel properties, paving the way for the on-demand functionality of starch hydrogels through regulated crystallization.

引用

页数：14