This work presents a series of starch esters synthesized via 1,5,7-triazabicyclo[4.4.0]-dec-5-ene (TBD) catalyzed transesterifications in dimethyl sulfoxide (DMSO). The reaction was performed with saturated and unsaturated fatty acids (8, 11, and 18 carbon atoms). The degree of substitution (DS) was raised by purging the reaction flask with nitrogen instead of simply performing the reaction under a nitrogen atmosphere. The increase of DS was most obvious for long-chain fatty acids, as an almost complete DS was observed for starch stearate (2.8) and starch oleate (2.7). The products were characterized by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and X-ray diffraction. Starch esters from unsaturated fatty acids have a lower T than their saturated analogues. Moreover, contact angle and moisture uptake measurements showed increased hydrophobicity for all starch esters in comparison to pristine starch. Our results show a more efficient method for synthesizing a biobased material that steers into the direction of a material that could replace conventional plastics.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.carbpol.2022.119649 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Synthesis and characterization of corn starch esters obtained in oleic acid/L(+)-tartaric acid medium.
Carbohydr Polym
March 2025
Planta Piloto de Ingeniería Química (PLAPIQUI), CONICET, - Universidad Nacional del Sur (UNS), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina; Departamento de Ingeniería Química, UNS, Avenida Alem 1253, 8000 Bahía Blanca, Argentina. Electronic address:
In this study, corn starch esters were obtained by a novel methodology using oleic acid as an esterifying agent and L(+)-tartaric acid as both catalyst and esterifying agent. The degree of substitution (DS) was determined along the reaction time to control the level of substitution achieved (up to 0.33), while all the other reaction parameters were maintained constant.
View Article and Find Full Text PDFImproving natural red pigment production by Streptomyces phaeolivaceus strain GH27 for functionalization of textiles with in silico ADME prediction.
BMC Microbiol
January 2025
Microbial Chemistry Department, Biotechnology Research Institute, National Research Center, Dokki, Giza, Egypt.
The red pigment was recovered from the S. phaeolivaceus GH27 isolate, which was molecularly identified using 16S rRNA gene sequencing and submitted to GenBank as OQ145635.1.
View Article and Find Full Text PDFsp. nov., isolated from the intestines of .
Int J Syst Evol Microbiol
January 2025
College of Life Science, Shenyang Normal University, Shenyang 110000, PR China.
A Gram-stain-negative, aerobic, motile, catalase-positive, oxidase-positive, short rod-shaped marine bacterium, designated as YIC-827, was isolated from Qingdao, Shandong Province, China. The results showed that cells of strain YIC-827 could grow optimally at 25-35 °C, pH 6.5-7.
View Article and Find Full Text PDFYeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function.
Food Res Int
January 2025
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address:
Yeasts play a crucial role in determining the quality and yield of sauce-flavor Baijiu, yet the source, succession, and metabolic functions of the yeast community in fermented grains during stacking fermentation remains unclear. In this study, amplicon sequencing combined with solid-state fermentation was used to investigate the structure and function of yeast community during the first-round fermentation of sauce-flavor Baijiu. The richness and diversity of yeast community increased throughout fermentation, with 83.
View Article and Find Full Text PDFEffects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles.
Foods
December 2024
College of Food Science and Engineering, Jilin University, Changchun 130062, China.
This study investigates the effects of fermentation modification and combined modification with heat-moisture treatment (HMT) on the multiscale structure, physical and chemical properties, and quality of corn flour in the production of traditional fermented corn noodles (TFCNs). The results indicate that after fermentation modification, the starch granule size decreased while the amylopectin proportion increased. Fermentation also enhanced the relative crystallinity and short-range order of the starch, along with an increase in resistant digestion components and ester content in the noodles.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!