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The dissolution behaviour of three corn starches, including corn starch (CS), high amylose corn starch (HACS) and waxy corn starch (WCS) with different amylose content in 1-allyl-3-methylimidazolium chloride ([AMIM]Cl) and 1-butyl-3-methylimidazolium chloride ([BMIM]Cl) were studied by comparing their dissolution state in ionic liquids (ILs). Further, the structural and thermal properties of the regenerated starch were analyzed. WCS with the lowest amylose content had the fastest dissolution rate, the most extensive structural damage, and the lowest solubility and required the maximum energy for dissolution. In the process of dissolution-regeneration, the A-type crystalline structure of WCS and CS was completely destroyed and transformed into an amorphous structure, while the B-type crystalline structure of HACS transformed into an ordered V -shaped structure. And the thermal stability of starch was improved after dissolution-regeneration in ILs. Among the two kinds of ILs, [AMIM] Cl had a better ability to dissolve starch, causing minor damage to the starch. [Display omitted] [ABSTRACT FROM AUTHOR]

To investigate the effect of heat-moisture treatment (HMT) on the physiochemical properties and in vitro digestibility of corn starch, the pasting behavior, viscoelasticity, thermal properties, long/short range structure, morphology and in vitro digestion of corn starch treated with different HMT conditions (HMT-20, 25, 30, 35 and 40 %) were characterized. Results indicated that after HMT, the pasting and disintegration behaviors of corn starch were affected and correlated with the moisture content. The dynamic viscoelasticity of corn starch was changed, and when glassy conditions were reached, the elastic properties decreased with increasing moisture while the viscous properties increased, especially for the HMT-40 %. The thermal stability of starch was improved by HMT, although the enthalpy of pasting (ΔH) was reduced. Additionally, the HMT processing also promoted the conversion of RDS to SDS and/or RS (SDS and RS increased to 39.80 % and 31.68 % for HMT-40 %, respectively), which might attribute to the rearrangement of free starch molecules. The present work provides a potential approach to make functional starches with healthy properties. [Display omitted] • Gelatinization behavior of starch was changed by heat-moisture treatment. • Heat-moisture treatment promoted the heat resistance of corn starch. • The in vitro digestion of corn starch was reduced by heat-moisture treatment. [ABSTRACT FROM AUTHOR]

Soil burial degradation was confirmed to be an efficient waste disposal method for the biodegradable materials with short service life, such as starch/poly (lactic acid) (PLA) composite. The biodegradation behavior about chemical and thermal properties of starch/PLA composite was analyzed by using X-ray photoelectron spectroscopy (XPS), infrared microscopy (IRM), differential scanning calorimetry (DSC), and thermal gravimetric analysis (TGA). XPS and IRM results indicated that the biodegradation of PLA occurred at the ester groups in PLA chains. XPS demonstrated the cleavage of C O linkages between glucose rings in starch. DSC and TGA results showed that the starch/PLA composite degraded faster than the pure PLA. During the soil burial degradation, the glass transition temperature of starch/PLA composite exhibited an obviously decrease while it had a slight variation for PLA. The thermal stability of starch/PLA composite shifted towards to that of PLA when they were subjected to soil burial for the same time. It is established that the starch can accelerate the degradation of PLA-based materials, which will enlarge the markets of biodegradable PLA materials used for short service life products. [ABSTRACT FROM AUTHOR]

The structure and thermal properties of pulsed electric field (PEF) assisted sodium hypochlorite oxidized starch were investigated. The carboxyl content of the oxidized starch was increased by 25 % when compared with the traditional oxidation method. Dents and cracks were evident on the surface of the PEF-pretreated starch. Compared with native starch, the peak gelatinization temperature (T p) of PEF-assisted oxidized starch (POS) was reduced by 10.3 °C, while that of the oxidized starch without PEF treatment (NOS) was only reduced by 7.4 °C. In addition, PEF treatment further reduces the viscosity and improve the thermal stability of the starch slurry. Therefore, PEF treatment combined with hypochlorite oxidation is an effective method to prepare oxidized starch. PEF showed great potential in expanding starch modification, to promote a wider application of oxidized starch in the paper, the textile and the food industry. • The carboxyl content of POS was increased by 25 % when compared with the NOS. • Some dents and cracks appeared on the surface of PEF-pretreated starch. • Gelatinization temperature of the POS reduced drastically after dual modification. • POS can reduce the peak viscosity and improve the thermal stability of starch slurry. [ABSTRACT FROM AUTHOR]