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The influence of PEG molecular weight on the structural changes of corn starch in a starch/PEG blend
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kim, Chang-Hyeon | - |
| dc.contributor.author | Kim, Dong-Won | - |
| dc.contributor.author | Cho, Kuk Young | - |
| dc.date.accessioned | 2022-12-20T21:38:17Z | - |
| dc.date.available | 2022-12-20T21:38:17Z | - |
| dc.date.issued | 2009-07 | - |
| dc.identifier.issn | 0170-0839 | - |
| dc.identifier.issn | 1436-2449 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/176529 | - |
| dc.description.abstract | Poly(ethylene glycol) (PEG) is a nonvolatile plasticizer used for starch gelatinization. Blends of starch and PEG at a fixed ratio of 50:50 (based on wt%) were prepared by varying the molecular weight of PEG. Interaction of the PEG and starch was investigated as a function of the PEG molecular weight via FT-IR and DSC experiment. The starch chain conformation changed when the molecular weight of PEG was less than 8,000. Additionally, a decrease of both the melting enthalpy and melting temperature was observed due to the miscibility change of the starch/PEG blend originating from the hydroxyl-hydroxyl interactions with the PEG molecular weight. Therefore, PEG with a molecular weight less than 8,000 can be effectively used for starch gelatinization. | - |
| dc.format.extent | 9 | - |
| dc.language | 영어 | - |
| dc.language.iso | ENG | - |
| dc.publisher | Springer Verlag | - |
| dc.title | The influence of PEG molecular weight on the structural changes of corn starch in a starch/PEG blend | - |
| dc.type | Article | - |
| dc.publisher.location | 미국 | - |
| dc.identifier.doi | 10.1007/s00289-009-0065-8 | - |
| dc.identifier.scopusid | 2-s2.0-67449164353 | - |
| dc.identifier.wosid | 000266927200009 | - |
| dc.identifier.bibliographicCitation | Polymer Bulletin, v.63, no.1, pp 91 - 99 | - |
| dc.citation.title | Polymer Bulletin | - |
| dc.citation.volume | 63 | - |
| dc.citation.number | 1 | - |
| dc.citation.startPage | 91 | - |
| dc.citation.endPage | 99 | - |
| dc.type.docType | Article | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | scie | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.relation.journalResearchArea | Polymer Science | - |
| dc.relation.journalWebOfScienceCategory | Polymer Science | - |
| dc.subject.keywordPlus | WAXY-MAIZE STARCH | - |
| dc.subject.keywordPlus | THERMOPLASTIC STARCH | - |
| dc.subject.keywordPlus | POLYMER BLENDS | - |
| dc.subject.keywordPlus | WHEAT | - |
| dc.subject.keywordPlus | RETROGRADATION | - |
| dc.subject.keywordPlus | GLYCEROL | - |
| dc.subject.keywordPlus | GELATION | - |
| dc.subject.keywordPlus | WATER | - |
| dc.subject.keywordAuthor | FT-IR | - |
| dc.subject.keywordAuthor | PEG | - |
| dc.subject.keywordAuthor | Plasticizer | - |
| dc.subject.keywordAuthor | Starch | - |
| dc.identifier.url | https://link.springer.com/article/10.1007/s00289-009-0065-8 | - |
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Related Researcher
- Kim, Dong Won
- COLLEGE OF ENGINEERING (DEPARTMENT OF CHEMICAL ENGINEERING)