酸解和羟丙基化对西米淀粉功能性质的影响。
Effects of acid-hydrolysis and hydroxypropylation on functional properties of sago starch.
机构信息
Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran.
Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran.
出版信息
Int J Biol Macromol. 2014 Jul;68:251-7. doi: 10.1016/j.ijbiomac.2014.05.013. Epub 2014 May 14.
In this study, sago starch was hydrolyzed by 0.14M HCl for 6, 12, 18, and 24h, and then modified by propylene oxide at a concentration of 0-30% (v/w). The effects of hydrolysis and etherification on molecular weight distribution, physicochemical, rheological, and thermal properties of dually modified starch were estimated. Acid hydrolysis of starch decreased the molecular weight of starch especially amylopectin, but hydroxypropylation had no effect on the molecular weight distribution. The degree of Molar substitution (DS) of hydroxypropylated starch after acid hydrolysis ranged from 0.007 to 0.15. Dually modified starch with a DS higher than 0.1 was completely soluble in cold water at up to 25% concentration of the starch. This study shows that hydroxypropylation and hydrolysis have synergistic effects unlike individual modifications. Dually modified sago starch can be applied to dip-molding for food and pharmaceutical processing because of its high solubility and low tendency for retrogradation.
在这项研究中，西米淀粉用 0.14M HCl 在 6、12、18 和 24 小时进行水解，然后用浓度为 0-30%（v/w）的环氧丙烷进行改性。水解和醚化对双重改性淀粉的分子量分布、物理化学、流变和热性能的影响进行了评估。淀粉的酸水解降低了淀粉的分子量，特别是支链淀粉，但羟丙基化对分子量分布没有影响。酸水解后的羟丙基化淀粉的摩尔取代度（DS）范围为 0.007 至 0.15。DS 高于 0.1 的双重改性淀粉在高达 25%的淀粉浓度下可完全溶于冷水。本研究表明，羟丙基化和水解具有协同作用，不同于单一的改性。由于具有高溶解性和低回生倾向，双重改性西米淀粉可应用于食品和制药加工的浸渍成型。
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