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Yan B, Shen H, Fan D, Tao Y, Wu Y, Wang M, Zhao J, Zhang H. Microwave treatment regulates the free volume of rice starch. Sci Rep 2019; 9:3876. [PMID: 30846823 PMCID: PMC6405908 DOI: 10.1038/s41598-019-40598-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Accepted: 02/19/2019] [Indexed: 11/21/2022] Open
Abstract
The aim of this work was to investigate the role of microwave parameters and moisture content on the free volume (FV) changes of rice starch by positron annihilation lifetime spectroscopy analysis (PALS) and to explore the potential relationship between the changes of FV and physicochemical properties of rice starch. Microwave heating and water molecules lead to the increasing of FV of starch. However, this result is largely influenced by the plasticization of water molecule. The anti-plasticization caused by water evaporation resulting in a decrease in the size and concentration of FV during microwave heating. Significant decrease (p < 0.05) in the thickness of amorphous region of microwave-heated rice starch was found by small angle X-ray scattering (SAXS), and the glass transition temperature (Tg) and gelatinization temperature significantly increase (p < 0.05) after microwave heating. According to correlation analysis, the power intensity and heating time were correlated negatively with the lifetime of o-Ps. In addition, the changes of amorphous region and Tg of rice starch were strongly related to FV changes. These results provided a theoretical basis for further research on the directional regulation of FV and improvement the quality of starch-based food by using microwave treatment.
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Affiliation(s)
- Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Huijie Shen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
- School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong SAR, Hong Kong, China.
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, 214122, China.
| | - Yuan Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Yejun Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Mingfu Wang
- School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong SAR, Hong Kong, China.
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, 214122, China
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Francis E, Zhai L, Chan Kim H, Ramachandran R, Amarendra G, Balerao G, Kalarikkal N, Varughese K, Kim J, Thomas S. Morphology correlated free volume studies of multi-walled carbon nanotube plasticized poly (vinyl chloride) nanocomposites: Positronium probes and electrical properties. POLYMER 2018. [DOI: 10.1016/j.polymer.2018.03.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sharma SK, Bahadur J, Patil PN, Maheshwari P, Mukherjee S, Sudarshan K, Mazumder S, Pujari PK. Revealing the Nano-Level Molecular Packing in Chitosan-NiO Nanocomposite by Using Positron Annihilation Spectroscopy and Small-Angle X-ray Scattering. Chemphyschem 2013; 14:1055-62. [DOI: 10.1002/cphc.201200902] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2012] [Indexed: 11/06/2022]
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Positronium in a Liquid Phase: Formation, Bubble State and Chemical Reactions. ADVANCES IN CHEMICAL PHYSICS 2012. [DOI: 10.1155/2012/431962] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The present approach describes the e+ fate since its injection into a liquid until its annihilation. Several stages of the e+ evolution are discussed: (1) energy deposition and track structure of fast positrons: ionization slowing down, number of ion-electron pairs, typical sizes, thermalization, electrostatic interaction between e+ and the constituents of its blob, and effect of local heating; (2) positronium formation in condensed media: the Ore model, quasifree Ps state, intratrack mechanism of Ps formation; (3) fast intratrack diffusion-controlled reactions: Ps oxidation and ortho-paraconversion by radiolytic products, reaction rate constants, and interpretation of the PAL spectra in water at different temperatures; (4) Ps bubble models. Inner structure of positronium (wave function, energy contributions, relationship between the pick-off annihilation rate and the bubble radius).
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Sharma SK, Prakash J, Sudarshan K, Maheshwari P, Sathiyamoorthy D, Pujari PK. Effect of interfacial interaction on free volumes in phenol-formaldehyde resin–carbon nanotube composites: positron annihilation lifetime and age momentum correlation studies. Phys Chem Chem Phys 2012; 14:10972-8. [DOI: 10.1039/c2cp41057e] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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