National Engineering Laboratory for Rice and By-product Further Processing, Central South University of Forestry & Technology, Changsha, China.
Molecules. 2012 Sep 12;17(9):10946-57. doi: 10.3390/molecules170910946.
Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross-linked rice starch and the cross-linking of oxidized rice starch at the same level of reagents. The physicochemical properties of native rice starch, cross-linked rice starch and oxidized rice starch were also studied parallel with those of the two dual-modified rice starch samples using rapid visco analysis (RVA), differential scanning calorimetry (DSC), dynamic rheometry and scanning electron microscopy (SEM). It was found that the levels of cross-linking and oxidation used in this study did not cause any significant changes in the morphology of rice starch granules. Cross-linked oxidized starch showed lower swelling power (SP) and solubility, and higher paste clarity in comparison with native starch. Cross-linked oxidized rice starch also had the lowest tendency of retrogradation and highest ability to resistant to shear compared with native, cross-linked, oxidized and oxidized cross-linked rice starches. These results suggest that the undesirable properties in native, cross-linked and oxidized rice starch samples could be overcome through dual-modification.
大米淀粉分别用表氯醇（0.3%，基于干淀粉的重量百分比）和次氯酸钠（2.5%，w/w）进行交联和氧化。通过交联淀粉的氧化和氧化淀粉的交联，在相同试剂水平下获得了两种双重改性大米淀粉样品（氧化交联大米淀粉和交联氧化大米淀粉）。使用快速粘度分析（RVA）、差示扫描量热法（DSC）、动态流变学和扫描电子显微镜（SEM）平行研究了天然大米淀粉、交联大米淀粉和氧化大米淀粉的物理化学性质以及这两种双重改性大米淀粉样品。结果表明，本研究中使用的交联和氧化水平不会导致大米淀粉颗粒形态发生任何显著变化。与天然淀粉相比，交联氧化淀粉的膨胀力（SP）和溶解度较低，糊透明度较高。与天然、交联、氧化和氧化交联大米淀粉相比，交联氧化大米淀粉的回生趋势最低，抗剪切能力最强。这些结果表明，通过双重改性可以克服天然、交联和氧化大米淀粉样品中不理想的性质。
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