DSC studies of the influence of gamma irradiation on the structural properties of the complexes formed with cetyl-trimethyl-ammonium bromide
| Autor: | Hubert Rahier, Krystyna Cieśla |
|---|---|
| Přispěvatelé: | Materials and Chemistry, Physical Chemistry and Polymer Science |
| Rok vydání: | 2021 |
| Předmět: |
Ammonium bromide
Radiation Materials science differential scanning calorimetry (DSC) 010308 nuclear & particles physics Starch Amylose-lipid complex food and beverages CTAB Thermal treatment 01 natural sciences Potato starch cetyl(trimethyl ammonium) bromide gamma irradiation 030218 nuclear medicine & medical imaging 03 medical and health sciences Viscosity chemistry.chemical_compound 0302 clinical medicine Differential scanning calorimetry chemistry 0103 physical sciences Irradiation Fourier transform infrared spectroscopy Potato starch Nuclear chemistry |
| Zdroj: | Radiation Physics and Chemistry. 186:109472 |
| ISSN: | 0969-806X |
| DOI: | 10.1016/j.radphyschem.2021.109472 |
| Popis: | The effect of irradiation carried out for potato starch on further transformations taking place in the starch-CTAB-water system (10:1:11) was studied using differential scanning calorimetry (DSC). Native solid starch and dense (25 wt%) starch gels were irradiated with 60Co gamma rays using doses in the range 1–30 kGy. DSC studies were carried out in heating-cooling-heating cycles (3 heating and 3 cooling cycles) with rates of 10 and 5 °C min-1. The differences were discovered between the amylose-lipid complex transition taking place in the case of the non-irradiated and the irradiated starch. The results are discussed in terms of modification the structural properties of the complex formed by the non-irradiated starch and the species irradiated using various doses. The structural changes were confirmed by FTIR spectroscopy and viscosity data. It can be concluded that the complexes formed using the irradiated starch have revealed decreased symmetry in comparison to the complex formed using the non-irradiated starch. In general, subsequent thermal treatment in the calorimeter induces further deterioration of the structure of the complex formed in the cases of the irradiated samples, while none or the opposite effect was noticed in the case of the non-irradiated starch. In the case of granular starch the changes of the complex structure were detected when the doses in the range 2–30 kGy were applied. Irradiation with a dose of 5 kGy causes easily noticeable modification of the complex. |
| Databáze: | OpenAIRE |
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