Effect of different drying methods on the structure and properties of porous starch
Yuanyuan Zhao,
Simo Qiao,
Xiaohui Zhu,
Jinnan Guo,
Guanqun Peng,
Xiaoxia Zhu,
Ruolan Gu,
Zhiyun Meng,
Zhuona Wu,
Hui Gan,
Dou Guifang,
Yiguang Jin,
Shuchen Liu,
Yunbo Sun
Affiliations
Yuanyuan Zhao
Anhui Medical University, Hefei, 230000, China; Beijing Institute of Radiation Medicine, Beijing, 100850, China
Simo Qiao
Beijing Institute of Pharmacology and Toxicology, Beijing, 100850, China
Xiaohui Zhu
Beijing Institute of Radiation Medicine, Beijing, 100850, China
Jinnan Guo
Beijing Institute of Radiation Medicine, Beijing, 100850, China
Guanqun Peng
Beijing Institute of Radiation Medicine, Beijing, 100850, China
Xiaoxia Zhu
Beijing Institute of Radiation Medicine, Beijing, 100850, China
Ruolan Gu
Beijing Institute of Radiation Medicine, Beijing, 100850, China
Zhiyun Meng
Beijing Institute of Radiation Medicine, Beijing, 100850, China
Zhuona Wu
Beijing Institute of Radiation Medicine, Beijing, 100850, China
Hui Gan
Beijing Institute of Radiation Medicine, Beijing, 100850, China
Dou Guifang
Beijing Institute of Radiation Medicine, Beijing, 100850, China; Corresponding authors.
Yiguang Jin
Anhui Medical University, Hefei, 230000, China; Beijing Institute of Radiation Medicine, Beijing, 100850, China; Corresponding author. Beijing Institute of Radiation Medicine, Beijing, 100850, China.
Shuchen Liu
Anhui Medical University, Hefei, 230000, China; Beijing Institute of Radiation Medicine, Beijing, 100850, China; Corresponding authors. Beijing Institute of Radiation Medicine, Beijing, 100850, China.
Yunbo Sun
Anhui Medical University, Hefei, 230000, China; Beijing Institute of Radiation Medicine, Beijing, 100850, China; Corresponding author. Beijing Institute of Radiation Medicine, Beijing, 100850, China.
In order to investigate the effects of different drying methods on the properties of porous starch. The present study used four drying methods, namely hot air drying (HD), spray drying (SPD), vacuum freeze drying (FD) and supercritical carbon dioxide drying (SCD) to prepare maize and kudzu porous starch. Findings indicated that the physicochemical properties (e.g., morphology, crystallinity, enthalpy value, porosity, surface area and water absorption capacity as well as dye absorption capacity, particle size) of porous starch were significantly affected by the drying method. Compared with other samples, SCD-treated porous starch exhibited the highest surface areas of the starch (2.943 and 3.139 m2/g corresponding to kudzu and maize, respectively), amylose content (22.02 % and 16.85 % corresponding to kudzu and maize, respectively), MB and NR absorption capacity (90.63 %, 100.26 % and 90.63 %, 100.26 %, corresponding to kudzu ad maize, respectively), and thermal stability, whereas HD-treated porous starch showed the highest water-absorption capacity (123.8 % and 131.31 % corresponding to kudzu and maize, respectively). The dye absorption of the maize and kudzu porous starch was positively correlated with surface area, according to Pearson's correlation analysis. Therefore, in this study, our aim was to explore the effects of different drying methods on the Structure and properties of porous starch, and provide reference for selecting the best drying method for its application in different fields.
