Bao Jinsong, Xing Jie, Phillips David L, Corke Harold
Department of Botany, University of Hong Kong, Hong Kong SAR, People's Republic of China.
J Agric Food Chem. 2003 Apr 9;51(8):2283-7. doi: 10.1021/jf020371u.
The physical properties of octenyl succinic anhydride (OSA) starches prepared from rice, wheat, and potato starches were studied. Rice and wheat OSA starches had significantly higher peak viscosity (PV), hot paste viscosity (HPV), and cool paste viscosity (CPV), but potato OSA starch had only significantly higher CPV, relative to the native starch. The gel hardness was higher with lower degree of substitution (DS) but lower with higher DS OSA compared to native starch. The swelling volumes (SV) of rice and wheat OSA starches were significantly higher compared to native starch, but the SV of potato OSA starch was slightly lower at high DS. The gelatinization temperature (GT) of rice OSA starches was sharply lower at low DS; for wheat OSA starch it was slightly lower even at high DS, but potato OSA starches had higher GT than the native starch. The enthalpy of all the OSA starches decreased gradually with increased DS. This study showed that the magnitude of changes in physical properties of OSA-modified starches depends not only on their DS but also on the botanical origin of the native starches.
研究了由大米、小麦和马铃薯淀粉制备的辛烯基琥珀酸酐（OSA）淀粉的物理性质。相对于天然淀粉，大米和小麦OSA淀粉具有显著更高的峰值粘度（PV）、热糊粘度（HPV）和冷糊粘度（CPV），但马铃薯OSA淀粉仅具有显著更高的CPV。与天然淀粉相比，取代度（DS）较低时凝胶硬度较高，而DS较高的OSA凝胶硬度较低。大米和小麦OSA淀粉的膨胀体积（SV）相对于天然淀粉显著更高，但在高DS时马铃薯OSA淀粉的SV略低。低DS时大米OSA淀粉的糊化温度（GT）急剧降低；对于小麦OSA淀粉，即使在高DS时也略低，但马铃薯OSA淀粉的GT高于天然淀粉。所有OSA淀粉的焓随DS增加而逐渐降低。本研究表明，OSA改性淀粉物理性质变化的幅度不仅取决于其DS，还取决于天然淀粉的植物来源。
