National Engineering Laboratory for Rice and By-product Further Processing, Central South University of Forestry & Technology, Changsha 410004, China.
Molecules. 2012 Jul 6;17(7):8136-46. doi: 10.3390/molecules17078136.
Native rice starch lacks the versatility necessary to function adequately under rigorous industrial processing, so modified starches are needed to meet the functional properties required in food products. This work investigated the impact of enzymatic hydrolysis and cross-linking composite modification on the properties of rice starches. Rice starch was cross-linked with epichlorohydrin (EPI) with different concentrations (0.5%, 0.7%, 0.9% w/w, on a dry starch basis), affording cross-linked rice starches with the three different levels of cross-linking that were named R₁, R₂, and R₃, respectively. The cross-linked rice starches were hydrolyzed by α-amylase and native, hydrolyzed, and hydrolyzed cross-linked rice starches were comparatively studied. It was found that hydrolyzed cross-linked rice starches showed a lower the degree of amylase hydrolysis compared with hydrolyzed rice starch. The higher the degree of cross-linking, the higher the capacity to resist enzyme hydrolysis. Hydrolyzed cross-linked rice starches further increased the adsorptive capacities of starches for liquids and decreased the trend of retrogradation, and it also strengthened the capacity to resist shear compared to native and hydrolyzed rice starches.
天然淀粉缺乏在严格的工业加工条件下充分发挥作用的多功能性，因此需要改性淀粉来满足食品产品所需的功能特性。本研究探讨了酶解和交联复合改性对大米淀粉性质的影响。用不同浓度（0.5%、0.7%、0.9%w/w，基于干淀粉）的表氯醇（EPI）对大米淀粉进行交联，得到三种不同交联程度的交联大米淀粉，分别命名为 R₁、R₂和 R₃。用α-淀粉酶对交联大米淀粉进行水解，比较研究了天然、水解和水解交联的大米淀粉。结果表明，与水解大米淀粉相比，水解交联大米淀粉的淀粉酶水解程度较低。交联程度越高，抵抗酶水解的能力越强。与天然和水解大米淀粉相比，水解交联大米淀粉进一步提高了淀粉对液体的吸附能力，降低了回生趋势，并且还增强了抗剪切能力。
