Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch
In this paper, we consider amaranth starch extracted from the seeds of <i>Amaranthus hypochondriacus</i> L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at three modification levels. The degree of sub...
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MDPI AG
2020-10-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/12/11/2548 |
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| author | Vicente Espinosa-Solis Yunia Verónica García-Tejeda Everth Jimena Leal-Castañeda Víctor Barrera-Figueroa |
| author_facet | Vicente Espinosa-Solis Yunia Verónica García-Tejeda Everth Jimena Leal-Castañeda Víctor Barrera-Figueroa |
| author_sort | Vicente Espinosa-Solis |
| collection | DOAJ |
| description | In this paper, we consider amaranth starch extracted from the seeds of <i>Amaranthus hypochondriacus</i> L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at three modification levels. The degree of substitution (DS) after the modification ranged from 0.06 to 1.16. X-ray photoelectron spectroscopy analysis confirmed the presence of fatty acyl chains on the surface of the esterified starches. The hydrophobicity of starches was confirmed by their adsorption isotherms, which showed a decrease in the moisture adsorption of lauroylated as DS increased. X-ray diffraction analysis revealed a higher crystallinity, which was observed in the two samples subjected to the highest levels of modification. A higher crystallinity is related to a higher gelatinization enthalpy. These results are in agreement with the thermal characterization obtained by differential scanning calorimetry (DSC). An inhibition of the retrogradation properties of lauroylated amaranth starches was also observed. |
| first_indexed | 2024-03-10T15:12:25Z |
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| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T15:12:25Z |
| publishDate | 2020-10-01 |
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| series | Polymers |
| spelling | doaj.art-dbf51123467145d1b3346ae761102ceb2023-11-20T19:15:47ZengMDPI AGPolymers2073-43602020-10-011211254810.3390/polym12112548Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth StarchVicente Espinosa-Solis0Yunia Verónica García-Tejeda1Everth Jimena Leal-Castañeda2Víctor Barrera-Figueroa3Coordinación Académica Región Huasteca Sur de la UASLP, Universidad Autónoma de San Luis Potosí, km 5, Carretera Tamazunchale-San Martín, 79960 Tamazunchale, MexicoInstituto Politécnico Nacional, Academia de Ciencias Básicas, UPIITA Avenida Instituto Politécnico Nacional No. 2580, Col. Barrio la Laguna Ticomán, 07340 Gustavo A. Madero, MexicoInstituto Politécnico Nacional, Academia de Matemáticas, ESIA. 07738, Col. Barrio la Laguna Ticomán, 07340 Gustavo A. Madero, MexicoInstituto Politécnico Nacional, Sección de Estudios de Posgrado e Investigación, UPIITA, Avenida Instituto Politécnico Nacional No. 2580, Col. Barrio la Laguna Ticomán, 07340 Gustavo A. Madero, MexicoIn this paper, we consider amaranth starch extracted from the seeds of <i>Amaranthus hypochondriacus</i> L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at three modification levels. The degree of substitution (DS) after the modification ranged from 0.06 to 1.16. X-ray photoelectron spectroscopy analysis confirmed the presence of fatty acyl chains on the surface of the esterified starches. The hydrophobicity of starches was confirmed by their adsorption isotherms, which showed a decrease in the moisture adsorption of lauroylated as DS increased. X-ray diffraction analysis revealed a higher crystallinity, which was observed in the two samples subjected to the highest levels of modification. A higher crystallinity is related to a higher gelatinization enthalpy. These results are in agreement with the thermal characterization obtained by differential scanning calorimetry (DSC). An inhibition of the retrogradation properties of lauroylated amaranth starches was also observed.https://www.mdpi.com/2073-4360/12/11/2548amaranth starchlauroylationadsorption isothermsthermal properties |
| spellingShingle | Vicente Espinosa-Solis Yunia Verónica García-Tejeda Everth Jimena Leal-Castañeda Víctor Barrera-Figueroa Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch Polymers amaranth starch lauroylation adsorption isotherms thermal properties |
| title | Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch |
| title_full | Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch |
| title_fullStr | Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch |
| title_full_unstemmed | Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch |
| title_short | Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch |
| title_sort | effect of the degree of substitution on the hydrophobicity crystallinity and thermal properties of lauroylated amaranth starch |
| topic | amaranth starch lauroylation adsorption isotherms thermal properties |
| url | https://www.mdpi.com/2073-4360/12/11/2548 |
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