Effect of trisodium citrate on swelling property and structure of cationic starch thin film. (May 2016)
- Record Type:
- Journal Article
- Title:
- Effect of trisodium citrate on swelling property and structure of cationic starch thin film. (May 2016)
- Main Title:
- Effect of trisodium citrate on swelling property and structure of cationic starch thin film
- Authors:
- Chang, Shing-Yun
Lai, Hsi-Mei - Abstract:
- Abstract: Effects of trisodium citrate (citrate), as an ionic crosslinker of cationic starch (CS), on swelling property of citrate-CS thin film immersing into various pH solutions were studied. The maximal turbidity of film forming solutions (FFS) indicates the most extensive ionic crosslinking of citrate to CS occurring at charge ratio (R) = 3 instead of the charge neutrality point (R = 1) due to the co-existence of electrostatic force and hydrogen bonding. The CS FFS is composed of leached amylose and unbursted swollen granules mainly occupied by amylopectin. Proved by the rheological properties of citrate-CS FFS and the microscopic images of citrate-CS thin films during swelling studies, citrate governs the pH-dependent swelling behavior within the unbursted swollen granule via ionic crosslinking either in solution or in thin films. Besides, the ionic crosslinking from citrate is able to decrease the surface hydrophilicity of CS thin film by hindering the exposure of cationic group. The small angle X-ray scattering (SAXS) patterns of swollen citrate-CS thin films are well fitted by employing the correlation length model. The rise of the exponent in low q region ( n ) is found to be correlated with the presence of deprotonated citrate induced aggregates, constructing a strong network against osmotic pressure, thus leading to a low water retention capacity of the thin film. Proposed nano-structure inside swollen granule from SAXS can explain the results of swelling test andAbstract: Effects of trisodium citrate (citrate), as an ionic crosslinker of cationic starch (CS), on swelling property of citrate-CS thin film immersing into various pH solutions were studied. The maximal turbidity of film forming solutions (FFS) indicates the most extensive ionic crosslinking of citrate to CS occurring at charge ratio (R) = 3 instead of the charge neutrality point (R = 1) due to the co-existence of electrostatic force and hydrogen bonding. The CS FFS is composed of leached amylose and unbursted swollen granules mainly occupied by amylopectin. Proved by the rheological properties of citrate-CS FFS and the microscopic images of citrate-CS thin films during swelling studies, citrate governs the pH-dependent swelling behavior within the unbursted swollen granule via ionic crosslinking either in solution or in thin films. Besides, the ionic crosslinking from citrate is able to decrease the surface hydrophilicity of CS thin film by hindering the exposure of cationic group. The small angle X-ray scattering (SAXS) patterns of swollen citrate-CS thin films are well fitted by employing the correlation length model. The rise of the exponent in low q region ( n ) is found to be correlated with the presence of deprotonated citrate induced aggregates, constructing a strong network against osmotic pressure, thus leading to a low water retention capacity of the thin film. Proposed nano-structure inside swollen granule from SAXS can explain the results of swelling test and microscopic images. The citrate-CS thin film can potentially serve as an active coating for pH-triggered releasing of active compounds. Graphical abstract: Highlights: A microgel-like swollen granules are remained in cationic starch (CS) film forming solution. Citrate performs an effective ionic crosslinker toward CS at charge ratio (R [+/−]) ≤ 2. The swelling ability of citrate-CS thin film is responsive to various pH. Aggregates induced by citrate will strengthen the CS network against osmotic pressure at pH > 3. … (more)
- Is Part Of:
- Food hydrocolloids. Volume 56(2016:May)
- Journal:
- Food hydrocolloids
- Issue:
- Volume 56(2016:May)
- Issue Display:
- Volume 56 (2016)
- Year:
- 2016
- Volume:
- 56
- Issue Sort Value:
- 2016-0056-0000-0000
- Page Start:
- 254
- Page End:
- 265
- Publication Date:
- 2016-05
- Subjects:
- Cationic starch -- Trisodium citrate -- pH-sensitive -- Ionic crosslinking
Hydrocolloids -- Periodicals
Food additives -- Periodicals
Colloïdes -- Périodiques
Aliments -- Additifs -- Périodiques
Colloids
Food additives
Periodicals
Electronic journals
664.06 - Journal URLs:
- http://www.sciencedirect.com/science/journal/0268005X ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodhyd.2015.12.029 ↗
- Languages:
- English
- ISSNs:
- 0268-005X
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.556000
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store - Ingest File:
- 906.xml