Influence of fatty chain length and starch composition on structure and properties of fully substituted fatty acid starch esters.
Carbohydr Polym
; 164: 249-257, 2017 May 15.
Article
en En
| MEDLINE
| ID: mdl-28325324
ABSTRACT
A series of almost fully substituted Fatty Acid Starch Esters (FASEs) has been obtained in a homogeneous LiCl/DMAc medium by grafting octanoyl (C8), lauroyl (C12) and palmitoyl (C16) chlorides onto 3 starch species Amylo-Maize, Potato and Waxy Maize. Structure-property relationships of FASEs are investigated as a function of both fatty acid chain length and amylose/amylopectin ratio of the starch. The structural study has revealed a layered type organization in which starch chain planes are separated by fatty chains. The latter are interpenetrated and/or tilted for FASE-C16 whatever the origin of the starch is, and fatty chains partially crystallizes into a structure with hexagonal symmetry. FASEs with C8 and C12 side chains are totally amorphous. The mechanical behavior of FASEs is shown to depend on both side chain length and amylose/amylopectin ratio, and an increase in material ductility is observed at increasing amylose content for C8 and C12 side chains.
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1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Carbohydr Polym
Año:
2017
Tipo del documento:
Article
País de afiliación:
Francia