The Research on the Crystal Structure of Oxidized Starch by Microwave-Liquid Phase Method

Abstract:

Maize starches and hydrogen-peroxide were used as major raw materials to synthesize oxidized starch by microwave radiation in a few minutes. Its crystal structure was analyzed respectively by X-ray diffraction (XRD), infrared spectroscopy (FT-IR), differential scanning calorimetry(DSC) and the apparent morphology was observed by scanning electron microscope (SEM). The XRD results show that the samples’ crystallinity has declined obviously after microwave radiation for 3.0 min and 6.0 min, and the later sample formes new crystal; The FT-IR results indicate that when microwave radiation time increases, the proportion of the native crystalline structure in the sample declines; The DSC results demonstrate that in microwave radiation, some spiral structure in internal starch granule is destroyed, while the starch-starch crystal structure subjects to a certain degree of destruction; The SEM results show that with the microwave radiation time increasing, the degree of erosion on the sample particle surface increases and expands gradually into the inside.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 461-466
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.461
• Online since: January 2013
• Authors: Shan Cong, Hong Wei Zhang
• Keywords: Crystal Structure, Liquid Phase Method, Microwave, Oxidized Starch

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