Green Production and Structural Evaluation of Maize Starch–Fatty Acid Complexes Through High Speed Homogenization
| العنوان: | Green Production and Structural Evaluation of Maize Starch–Fatty Acid Complexes Through High Speed Homogenization |
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| المؤلفون: | Misbah Uddin, Farman Ali, Noor Rehman, Nawshad Muhammad, Shujaat Ahmad, Jibran Iqbal, Abdul Khaliq Jan, Zia Ullah Khan, Nasir Mehmood Khan, Ijaz |
| المصدر: | Journal of Polymers and the Environment. 28:3110-3115 |
| بيانات النشر: | Springer Science and Business Media LLC, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | chemistry.chemical_classification, Thermogravimetric analysis, Environmental Engineering, Materials science, Polymers and Plastics, Starch, Fatty acid, 02 engineering and technology, 021001 nanoscience & nanotechnology, Lauric acid, Maize starch, Palmitic acid, Crystallinity, chemistry.chemical_compound, 020401 chemical engineering, chemistry, Materials Chemistry, Stearic acid, 0204 chemical engineering, 0210 nano-technology, Nuclear chemistry |
| الوصف: | The current study describes the production of maize starch–fatty acid complexes through high speed homogenization, a novel field of research, without heat or any chemical treatment. The starch–fatty acid complexes were produced with three different fatty acids, i.e. stearic acid (T1), palmitic acid (T2) and lauric acid (T3). The complexes were analyzed through various techniques. The results reveal that the complexing index (CI), swelling power (SP) and solubility (S) for T1 were significantly higher compared to T2 and T3. In X-ray diffraction (XRD) studies, relatively lower crystalline (V-type pattern) structures were obtained for the samples T1–T3, where T2 showed the highest crystallinity amongst all. Fourier transformed infrared (FTIR) spectra showed characteristic bands i.e., OH, C=O, C–O and long-chain CH2 functionalities thus confirming the overall incorporation of acids into glycoside moieties. The Scanning electron microscopy (SEM) analysis showed sub-crystalline matrix structures with fewer or no spherulites indicating the overall incorporation of acids in starch. The samples showed relatively low thermal stability in the thermal gravimetric analysis (TGA) in the range of 180 to 280 °C. These results suggest that high speed homogenization had the potential for the development of green and biocompatible maize starch–fatty acid complexes. |
| تدمد: | 1572-8919 1566-2543 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::133f5ae47e03f2df07a9e6087a1cce22 https://doi.org/10.1007/s10924-020-01837-1 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........133f5ae47e03f2df07a9e6087a1cce22 |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 15728919 15662543 |
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