Physical properties and morphology of polycaprolactone/starch/pine‐leaf composites

Polycaprolactone (PCL)/starch and PCL/starch/pine‐leaf composites, which can be possibly applied as biodegradable food packaging materials with natural pine flavor, were prepared and characterized in this study. The effect of incorporating a silane coupling agent at different content levels on the physical properties and morphology of the composites was studied. To investigate the melting behavior of the composites, a differential scanning calorimetry was employed. A universal testing machine was used to investigate the tensile properties of the composites and the water absorption properties of the composites were also investigated. Scanning electron microscope was used to investigate the morphology of the composites. The physical properties and morphology of the PCL/starch and PCL/starch/pine‐leaf composites were largely affected by the composition, especially the content of the silane coupling agent. The silane coupling agent led to a much better interfacial compatibility between the PCL matrix and the fillers and resulted in better physical properties of the composites. The PCL/starch/pine‐leaf composite with the silane coupling agent showed a morphology, indicating a good interfacial adhesion between the PCL matrix and the fillers. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 103: 928–934, 2007     

Synthesis and characterization of butyl acrylate graft sodium salt of partially carboxymethylated starch

Graft copolymers were synthesized by graft copolymerization of butyl acrylate (BA) onto sodium salt of partially carboxymethylated starch (Na‐PCMS). Ceric ammonium nitrate (CAN), a redox initiator, was used for initiation of graft copolymerization reaction. All the experiments were run with Na‐PCMS having degree of substitution, DS = 0.35. The grafting reaction was characterized by parameters such as % total conversion (%Ct), % grafting (%G), % grafting efficiency (%GE), and % add‐on. Graft copolymers were characterized by infrared spectral analysis and scanning electron microscopy. Variables affecting graft copolymerization reaction such as nitric acid concentration, reaction time, reaction temperature, and ceric ion concentration were investigated. The results revealed that 0.3M CAN as initiator, 0.3M HNO₃, with reaction time 4–4.5 h at 25–30°C were found as suitable parameters for maximum yield of graft copolymerization reaction. © 2006 Wiley Periodicals, Inc. JAppl Polym Sci 102: 3334–3340, 2006     

面粉中的淀粉组分对面条蒸煮品质的影响

从面粉中提取淀粉、直链淀粉和支链淀粉,按不同的梯度添加到原面粉中制作面条.然后测定面条的蒸煮特性,寻找出淀粉、直链淀粉和支链淀粉对面条蒸煮品质影响的规律.实验表明:随着淀粉添加量的增加,面条的干物质吸水率、干物质损失率、蛋白质损失率都出现了上升的趋势;随着直链淀粉添加量的增加,面条的干物质吸水率出现了下降的趋势,而干物质损失率、蛋白质损失率都出现了上升的趋势;随着支链淀粉添加量的增加,面条的干物质吸水率出现了上升的趋势,而干物质损失率、蛋白质损失率都出现了下降的趋势.     

ST-T接枝淀粉的可生化量分析

通过可生化量即生化需氧量（BOD）与化学需氧量（COD）的比值对一种已在市场中得到应用的接枝淀粉（ST-T）进行生物降解性评价。测定结果表明ST-T的可生化量的平均值是0.340,是PVA的27-85倍,也比酸解淀粉的可生化量值略高,具有十分优异的生物降解性。     

双氧水氧化橡实淀粉的实验研究

以双氧水为氧化剂,Cu2+为催化剂制备橡实氧化淀粉,考察pH值、氧化剂用量、催化剂用量、反应温度及反应时间对橡实氧化淀粉的羰基和羧基质量分数的影响.结果表明,最佳反应条件为:反应温度45℃,反应时间3 h,pH=8,H2O2用量为20%(相对于淀粉干重质量,下同),在此条件下,当催化剂用量为0.052 4%(相对于淀粉干重的质量)时,制得羧基质量分数为0.914 0%的橡实氧化淀粉;在催化剂用量为0.124 4%时,制得羰基质量分数为0.918 3%的橡实氧化淀粉.     

玉米气调储藏品质变化规律的研究

通过对不同水分含量(13.5%、15.0%、17.0%)的玉米,在不同温度(自然温度、18℃、25℃),不同气体(空气、98%N2、40%CO2)条件下建立正交试验并模拟储藏,研究玉米在储藏过程中品质的变化规律,并对相关数据进行回归处理和方差分析.结果表明:随着储藏时间的延长,发芽率的变化呈由高到低的趋势;脂肪酸值和丙二醛含量呈由低到高的趋势;玉米含水量、储藏气体成分、储藏温度及储藏时间对发芽率、脂肪酸值和丙二醛含量有显著性的影响,对发芽率、脂肪酸值和丙二醛含量影响的大小均为:玉米含水量>储藏时间>储藏温度>储藏气体成分;同时,98%N2和40%CO2气调储藏较常规气体储藏有显著的抑制玉米品质降低的效果,且CO2优于N2气调储藏.     

ELISA法检测玉米中AFB1样品提取方法改进的研究

在用酶联免疫吸附测定法(ELISA)测定玉米AFB1含量的过程中,通过改进样品提取方法,将样品本身的影响因素所造成的误差降至最小.结果表明:ELISA定量检测的标准工作溶液与样品提取液内成分相当时,样品检测结果准确,回收率稳定在83%以上.     

Ozone: An Advanced Oxidation Technology for Starch Modification

ABSTRACT

Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in the food processing sector. The applicability of ozone technology in food industry is increasing due to its antimicrobial action and modification of functional properties of the foods. The structural modifications of starches have major applications in the food and bakery industry for producing products with increased shelf life, improved texture, and retention of moisture content. The positive response of ozonation in carboxyl and carbonyl group alters the viscosity of starch molecules. Rheological characteristics like low viscosity even at an increased concentration, desirable binding properties, and film-forming ability have increased its use in the food processing industry. The influence of ozonation in the physicochemical properties is mainly retrogradation and cross-linking of amylose and amylopectin molecules and enzymatic modifications. Ozonation cause change in crystallinity, viscosity, expansion ratio, and gelatinization temperatures. Finally, ozonation induces many possible changes in native starches for the effective utilization in the processing sectors. In this review, starch modifications utilizing ozone and various research achievements and scientific reports focusing on the effect of ozonation in terms of physical, chemical, and thermal properties of native starches and on the possible modifications have been summarized and discussed. In conclusion, ozone is a green technology that can be effectively used as an alternative oxidation technique for starch modification.     

Rheological behavior of reactive blending of epoxidized natural rubber with cassava starch and epoxidized natural rubber with natural rubber and cassava starch

Epoxidized natural rubbers (ENR‐25 and ENR‐45) were prepared using the performic epoxidation method. Two‐component (ENR–cassava starch) and three‐component (ENR–NR–cassava starch) blends were prepared. ENR‐25 and ENR‐45 were blended with various quantities of gelatinized cassava starch in the latex state. The pure ENR exhibited lower shear stress and shear viscosity than those of the blends with cassava starch. Furthermore, the shear stress and shear viscosity were increased with an increase in the cassava starch concentration. The chemical interaction between the epoxide groups in the ENR and the hydroxyl groups in the cassava starch molecules might be the reason for the increasing trends of the shear stress and shear viscosity. The blends are classified as compatible blends because of the strong chemical bonding between different phases. SEM micrographs were used to clarify the compatibility. Power law behavior with pluglike flow profiles was observed for all sets of ENR–NR–cassava starch blends. Very low power law index values (<0.34) and highly pseudoplastic fluid behavior were also observed. The log additive rule was applied to plots of zero shear viscosity (consistency index) and the shear viscosity versus the concentration of ENR‐25. Positive deviation blending was observed, which indicates compatible blends. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 91: 1752–1762, 2004     

Interfacial adhesion reaction of polyethylene and starch blends using maleated polyethylene reactive compatibilizer

The interfacial reaction of the polyethylene (PE)/starch blend system containing the reactive compatibilizer maleated polyethylene (m‐PE) was directly characterized by Fourier transform infrared (FTIR) spectroscopy. A significant amount of anhydride groups on m‐PE existed as hydrolyzed forms, resulting in a large amount of carboxyl groups. Using a vacuum‐heating‐cell designed in the laboratory, the carboxyl groups were successfully transformed into the dehydrolyzed state (i.e., anhydride group). This result enabled the direct spectroscopic observation of chemical reaction occurring at the interface. For the PE/starch blend system containing m‐PE, the chemical reaction at the interface was verified by the evolution of ester and carboxyl groups in the FTIR spectra. The effect of the reactive compatibilizer on the interfacial morphology was also examined by scanning electron micrography (SEM). Enhanced interfacial adhesion was clearly observed for the blend system containing reactive compatibilizer. Tensile strengths of blend systems containing m‐PE also increased noticeably compared with the corresponding system without compatibilizer. A similar observation was made for the breaking elongation data. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 83: 767–776, 2002