The Influence of Bound Water on the FTIR Characteristics of Starch and Starch Nanocrystals Obtained from Selected Natural Sources
Starch is a natural polymer consisting of amylose and amylopectin. The amylopectin region of starch contains crystalline structures known as starch nanocrystals. These starch nanocrystals can be extracted by acid hydrolysis of the respective native starches. Morphology, the degree of crystallinity a...
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| Veröffentlicht in: | Die Stärke 2019-05, Vol.71 (5-6), p.1700026-n/a |
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| creator | Shivaraju, Vasantha Kumar Vallayil Appukuttan, Sajeevkumar , Sunny Kumar |
| description | Starch is a natural polymer consisting of amylose and amylopectin. The amylopectin region of starch contains crystalline structures known as starch nanocrystals. These starch nanocrystals can be extracted by acid hydrolysis of the respective native starches. Morphology, the degree of crystallinity and yield of starch as well as the amount of starch nanocrystals obtained, depends on the botanical origin of the source used. The starch nanocrystals thus obtained has been shown to enhance the properties of several polymeric packaging materials incorporated with the same. In this study, an attempt is made to obtain starch nanocrystals from a few natural sources like rice (Oryza sativa), ragi (Eleusine coracana), wheat (Triticum astivum), and sorghum (Sorghum bicolour) by acid hydrolysis of the isolated starches using sulphuric acid. A comparative evaluation of morphological, spectral, and thermal characteristics of the native starches as well as starch nanocrystals isolated from them is carried out. Detailed examination of FTIR, DSC, and TGA data indicate that more bound water is interacting with starch compared to starch nanocrystals, thereby influencing its spectral and thermal characteristics.
In this study, starch nanocrystals are obtained from various natural sources. A comparative evaluation of morphological, spectral, and thermal characteristics of the native starches as well as starch nanocrystals isolated from them is carried out. Detailed examination of FTIR, DSC, and TGA data indicate that more bound water is interacting with starch compared to starch nanocrystals, thereby influencing its spectral and thermal characteristics. |
| doi_str_mv | 10.1002/star.201700026 |
| format | Article |
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In this study, starch nanocrystals are obtained from various natural sources. A comparative evaluation of morphological, spectral, and thermal characteristics of the native starches as well as starch nanocrystals isolated from them is carried out. Detailed examination of FTIR, DSC, and TGA data indicate that more bound water is interacting with starch compared to starch nanocrystals, thereby influencing its spectral and thermal characteristics.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.201700026</identifier><language>eng</language><publisher>Weinheim: Wiley Subscription Services, Inc</publisher><subject>Amylopectin ; Amylose ; Bound water ; Crystal structure ; Crystallinity ; Crystals ; Degree of crystallinity ; Hydrolysis ; infrared spectrum ; Morphology ; Nanocrystals ; Oryza sativa ; Packaging materials ; Physical characteristics ; Sorghum ; Starch ; starch nanocrystals ; Starches ; Sulfuric acid ; thermal properties ; Wheat</subject><ispartof>Die Stärke, 2019-05, Vol.71 (5-6), p.1700026-n/a</ispartof><rights>2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3176-fff7a1fc02e438e8bffeb7978c971a456282ff358a69b9b14a0a4fe8070ba6573</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.201700026$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.201700026$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27915,27916,45565,45566</link.rule.ids></links><search><creatorcontrib>Shivaraju, Vasantha Kumar</creatorcontrib><creatorcontrib>Vallayil Appukuttan, Sajeevkumar</creatorcontrib><creatorcontrib> , Sunny Kumar</creatorcontrib><title>The Influence of Bound Water on the FTIR Characteristics of Starch and Starch Nanocrystals Obtained from Selected Natural Sources</title><title>Die Stärke</title><description>Starch is a natural polymer consisting of amylose and amylopectin. The amylopectin region of starch contains crystalline structures known as starch nanocrystals. These starch nanocrystals can be extracted by acid hydrolysis of the respective native starches. Morphology, the degree of crystallinity and yield of starch as well as the amount of starch nanocrystals obtained, depends on the botanical origin of the source used. The starch nanocrystals thus obtained has been shown to enhance the properties of several polymeric packaging materials incorporated with the same. In this study, an attempt is made to obtain starch nanocrystals from a few natural sources like rice (Oryza sativa), ragi (Eleusine coracana), wheat (Triticum astivum), and sorghum (Sorghum bicolour) by acid hydrolysis of the isolated starches using sulphuric acid. A comparative evaluation of morphological, spectral, and thermal characteristics of the native starches as well as starch nanocrystals isolated from them is carried out. Detailed examination of FTIR, DSC, and TGA data indicate that more bound water is interacting with starch compared to starch nanocrystals, thereby influencing its spectral and thermal characteristics.
In this study, starch nanocrystals are obtained from various natural sources. A comparative evaluation of morphological, spectral, and thermal characteristics of the native starches as well as starch nanocrystals isolated from them is carried out. Detailed examination of FTIR, DSC, and TGA data indicate that more bound water is interacting with starch compared to starch nanocrystals, thereby influencing its spectral and thermal characteristics.</description><subject>Amylopectin</subject><subject>Amylose</subject><subject>Bound water</subject><subject>Crystal structure</subject><subject>Crystallinity</subject><subject>Crystals</subject><subject>Degree of crystallinity</subject><subject>Hydrolysis</subject><subject>infrared spectrum</subject><subject>Morphology</subject><subject>Nanocrystals</subject><subject>Oryza sativa</subject><subject>Packaging materials</subject><subject>Physical characteristics</subject><subject>Sorghum</subject><subject>Starch</subject><subject>starch nanocrystals</subject><subject>Starches</subject><subject>Sulfuric acid</subject><subject>thermal properties</subject><subject>Wheat</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNqFkM1LAzEQxYMoWKtXzwHPW5PsRzbHWqwWioXuit5CNp3QLdtNTXYpPfqfm9KiR0-ZZH5v3uQhdE_JiBLCHn2n3IgRykm4ZRdoQFNGo5iLz0s0ICTOI0HS7BrdeL8hJEt5Qgfou1wDnrWm6aHVgK3BT7ZvV_hDdeCwbXEX-tNytsSTtXJKh9fad7X2R7QIjnqNVeDP5ZtqrXaHsErj8aLqVN3CChtnt7iABoJ8FZiud6rBhe2dBn-Lrkyg4e58DtH79LmcvEbzxctsMp5HOqY8i4wxXFGjCYMkziGvjIGKC55rwalK0ozlzJg4zVUmKlHRRBGVGMgJJ5UKn42H6OE0d-fsVw--k5uwQBssJWM0cJlgSaBGJ0o7670DI3eu3ip3kJTIY8zyGLP8jTkIxEmwrxs4_EPLohwv_7Q_RoSCyQ</recordid><startdate>201905</startdate><enddate>201905</enddate><creator>Shivaraju, Vasantha Kumar</creator><creator>Vallayil Appukuttan, Sajeevkumar</creator><creator> , Sunny Kumar</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201905</creationdate><title>The Influence of Bound Water on the FTIR Characteristics of Starch and Starch Nanocrystals Obtained from Selected Natural Sources</title><author>Shivaraju, Vasantha Kumar ; Vallayil Appukuttan, Sajeevkumar ; , Sunny Kumar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3176-fff7a1fc02e438e8bffeb7978c971a456282ff358a69b9b14a0a4fe8070ba6573</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Amylopectin</topic><topic>Amylose</topic><topic>Bound water</topic><topic>Crystal structure</topic><topic>Crystallinity</topic><topic>Crystals</topic><topic>Degree of crystallinity</topic><topic>Hydrolysis</topic><topic>infrared spectrum</topic><topic>Morphology</topic><topic>Nanocrystals</topic><topic>Oryza sativa</topic><topic>Packaging materials</topic><topic>Physical characteristics</topic><topic>Sorghum</topic><topic>Starch</topic><topic>starch nanocrystals</topic><topic>Starches</topic><topic>Sulfuric acid</topic><topic>thermal properties</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shivaraju, Vasantha Kumar</creatorcontrib><creatorcontrib>Vallayil Appukuttan, Sajeevkumar</creatorcontrib><creatorcontrib> , Sunny Kumar</creatorcontrib><collection>CrossRef</collection><jtitle>Die Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shivaraju, Vasantha Kumar</au><au>Vallayil Appukuttan, Sajeevkumar</au><au> , Sunny Kumar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Influence of Bound Water on the FTIR Characteristics of Starch and Starch Nanocrystals Obtained from Selected Natural Sources</atitle><jtitle>Die Stärke</jtitle><date>2019-05</date><risdate>2019</risdate><volume>71</volume><issue>5-6</issue><spage>1700026</spage><epage>n/a</epage><pages>1700026-n/a</pages><issn>0038-9056</issn><eissn>1521-379X</eissn><abstract>Starch is a natural polymer consisting of amylose and amylopectin. The amylopectin region of starch contains crystalline structures known as starch nanocrystals. These starch nanocrystals can be extracted by acid hydrolysis of the respective native starches. Morphology, the degree of crystallinity and yield of starch as well as the amount of starch nanocrystals obtained, depends on the botanical origin of the source used. The starch nanocrystals thus obtained has been shown to enhance the properties of several polymeric packaging materials incorporated with the same. In this study, an attempt is made to obtain starch nanocrystals from a few natural sources like rice (Oryza sativa), ragi (Eleusine coracana), wheat (Triticum astivum), and sorghum (Sorghum bicolour) by acid hydrolysis of the isolated starches using sulphuric acid. A comparative evaluation of morphological, spectral, and thermal characteristics of the native starches as well as starch nanocrystals isolated from them is carried out. Detailed examination of FTIR, DSC, and TGA data indicate that more bound water is interacting with starch compared to starch nanocrystals, thereby influencing its spectral and thermal characteristics.
In this study, starch nanocrystals are obtained from various natural sources. A comparative evaluation of morphological, spectral, and thermal characteristics of the native starches as well as starch nanocrystals isolated from them is carried out. Detailed examination of FTIR, DSC, and TGA data indicate that more bound water is interacting with starch compared to starch nanocrystals, thereby influencing its spectral and thermal characteristics.</abstract><cop>Weinheim</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1002/star.201700026</doi><tpages>9</tpages></addata></record> |
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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | Amylopectin Amylose Bound water Crystal structure Crystallinity Crystals Degree of crystallinity Hydrolysis infrared spectrum Morphology Nanocrystals Oryza sativa Packaging materials Physical characteristics Sorghum Starch starch nanocrystals Starches Sulfuric acid thermal properties Wheat |
| title | The Influence of Bound Water on the FTIR Characteristics of Starch and Starch Nanocrystals Obtained from Selected Natural Sources |
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