纳米淀粉对含香茅醇马铃薯淀粉-壳聚糖复合膜材多尺度结构和热稳定性的影响

张旭鑫; 张书艳; 赵雷; 朱杰

doi:10.12187/2023.01.004

February 2023

Article Contents

ZHANG Xuxin, ZHANG Shuyan, ZHAO Lei and et al. Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol[J]. Journal of Light Industry, 2023, 38(1): 27-33. doi: 10.12187/2023.01.004

Citation: ZHANG Xuxin, ZHANG Shuyan, ZHAO Lei and et al. Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol[J]. Journal of Light Industry, 2023, 38(1): 27-33. doi: 10.12187/2023.01.004 shu

Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol

ZHANG Xuxin ^1,2 ,
ZHANG Shuyan ² ,
ZHAO Lei ¹ ,
ZHU Jie ²

1. College of Food Science, South China Agriculture University, Guangzhou 510640, China;
2. Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry/School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China

Received Date: 2022-06-19

Abstract

Nano-starch with different mass concentration was added into the potato starch-chitosan composites containing citronellol, and the effect of nano-starch mass concentration on the multi-scale structure (the molecular force, crystalline structure, section morphology and water contact angle) and thermal stability were investigated. The results showed that the molecular forces of each component in the composites did not change significantly with the addition of nano-strach. Exfoliated structure was formed with nano-starch and composites matrix, and the whole matrix displayed amorphous. As the mass concentration of nano-starch increased, the surface of composites presented smooth, while the section morphology showed certain wrinkle. The water contact angle increased from (77.50±0.50)° without nano-starch to (85.50±1.25)° with 9.1%, indicating that the hydrophilicity decreased. The characteristic pyrolysis peak temperature of the composites slightly increased, which showed that the thermal stability was slightly improved.
- nano-starch,
- citronellol,
- potato starch-chitosan composites,
- multi-scale structure,
- thermal stability
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Effects of nano-starch on the multiscale structure and thermal stability of potato starch-chitosan composites containing citronellol

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