He Guo-Qing, Song Xiao-Yan, Ruan Hui, Chen Feng
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, People's Republic of China.
J Agric Food Chem. 2006 Apr 5;54(7):2775-9. doi: 10.1021/jf052981a.
Seven early indica rice starches with different amylose contents were modified by octenyl succinic anhydride (OSA) in aqueous suspension systems to evaluate the effect of amylose contents on starch esterification. The crystalline structure and pasting properties of starches were investigated using X-ray diffraction and a Rapid Visco Analyzer (RVA). The results indicated that the amylose content had a positive impact on the OSA modification. As the amylose content increased from 0 to 39.6%, the degree of substitution increased from 0.024 to 0.030 and the reaction efficiency increased from 62.8 to 77.5%. X-ray diffraction scans confirmed that the amylose was mainly present in the amorphous domain of the granule and was highly substituted after the OSA treatment. The RVA profiles demonstrated that the OSA starches had higher viscosities than their native counterparts. Moreover, negative correlations were observed between the amylose content and the major RVA parameters (e.g., peak viscosity, hot paste viscosity, cool paste viscosity, and breakdown viscosity).
在水悬浮体系中，用辛烯基琥珀酸酐（OSA）对七种直链淀粉含量不同的早籼稻淀粉进行改性，以评估直链淀粉含量对淀粉酯化反应的影响。采用X射线衍射和快速粘度分析仪（RVA）研究了淀粉的晶体结构和糊化特性。结果表明，直链淀粉含量对OSA改性有积极影响。随着直链淀粉含量从0增加到39.6%，取代度从0.024增加到0.030，反应效率从62.8%提高到77.5%。X射线衍射扫描证实，直链淀粉主要存在于颗粒的无定形区域，经OSA处理后被高度取代。RVA曲线表明，OSA淀粉的粘度高于其天然淀粉。此外，直链淀粉含量与主要RVA参数（如峰值粘度、热糊粘度、冷糊粘度和崩解粘度）之间存在负相关。
