The structure and properties of different types of starch exposed to UV radiation: A comparative study

被引：35
|
作者：
Bajer, Dagmara [1 ]
Kaczmarek, Halina [1 ]
Bajer, Krzysztof [2 ]
机构：
[1] Nicolaus Copernicus Univ, Fac Chem, PL-87100 Torun, Poland
[2] Inst Engn Polymer Mat & Dyes, PL-87100 Torun, Poland
来源：
CARBOHYDRATE POLYMERS | 2013年 / 98卷 / 01期
关键词：
Starch properties; HPSEC; FTIR; X-ray diffraction; Photostability; AMYLOSE; CASSAVA;
D O I：
10.1016/j.carbpol.2013.05.090
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of UV-irradiation on four different types of native starch (corn, waxy corn, wheat and potato) have been investigated. Although the changes in the chemical structure of starch specimens were small, indicating good photostability, the samples lost adsorbed water and their crystallinity degree decreased after irradiation. Moreover, a drop in average molecular weight occurred in samples (with the exception of potato starch) as a result of main chain scission. The variations in the properties of investigated specimens of various origin were related to the differences in their structure and macromolecular arrangement. The lowest photostability among the four starches was exhibited by potato starch. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：477 / 482
页数：6
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