Effect of the degree of substitution on the hydrophobicity, crystallinity, and thermal properties of lauroylated amaranth starch

Vicente Espinosa-Solis, Yunia Verónica García-Tejeda, Everth Jimena Leal-Castañeda, Víctor Barrera-Figueroa

Research output: Contribution to journalArticlepeer-review

Abstract

In this paper, we consider amaranth starch extracted from the seeds of Amaranthus hypochondriacus 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.

Original languageEnglish
Article number2548
Pages (from-to)1-15
Number of pages15
JournalPolymers
Volume12
Issue number11
DOIs
StatePublished - Nov 2020

Keywords

  • Adsorption isotherms
  • Amaranth starch
  • Lauroylation
  • Thermal properties

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