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Tratamiento de envejecimiento térmico de pajitas a base de almidón: El papel de los efectos de temperatura-tiempo en

Chuanjin Xia¹, Jinyu Zhang², Li Guo¹

¹Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China.

|January 14, 2026

Abstract:

Starch-based straws are susceptible to retrogradation during storage, which reduces their practical value. This study aimed to investigate the effects of thermal aging temperature and duration on the structure and properties of starch-based straws prepared by twin-screw extrusion. Straws treated at 90 °C for 4 h and at 30 °C for 7 days exhibited the highest short-range order and degree of double-helix structure, respectively. X-ray diffraction analysis revealed that thermal aging at 30 °C facilitated the formation of more complete orthorhombic crystal structure. However, relative crystallinity decreased to 9.80% and 9.22% after treatment at 30 °C and 90 °C, respectively, due to hydrogen bond disruption and starch chain rearrangement. Moreover, after 32 h of thermal aging at 90 °C, the dissolution rate decreased by 5.16% when immersed in water at 70 °C. This study provides potential for performance improvement and industrial production of starch-based straws.

Palabras clave:

pajitas biodegradables cristalinidad relativa almidón temperatura envejecimiento térmico

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