Preparation and Structural Characterization of Debranched Maize Starch-chitosan Complex
In order to investigate the effect of debranching treatment on the structural characteristics and physicochemical properties of maize starch-chitosan complex.In this study,maize starch(MS)was used as raw material,pullulanase was used for enzymatic debranching,debranched maize starch-chitosan complex(DBS-CS)was prepared by mixing de-branched starch(DBS)and chitosan(CS)solution.The microstructure,particle size distribution,crystalline structure,molecular short-range ordered structure and rheological properties of the complex were determined.Results showed that the more chitosan attached to the particle surface of debranched maize starch-chitosan complex,the tighter the binding force between particles and the larger the average particle size of the complex,and improved thermal stability.The crys-tallinity of DBS and DBS-CS decreased after debranched,the crystal structure changed from A type to B type.The FT-IR spectrums of and 1H NMR spectroscopy showed that starch and chitosan could form complex,and the composite of debranched maize starch and chitosan had better effect.The debranched starch-chitosan complex had typical weak gel dynamic rheological behavior and pseudoplastic shear thinning behavior.This study provides a theoretical basis for obtain-ing a new type of green security complex modified starch.
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