Gope Sangeeta, Samyor Duyi, Paul Atanu Kumar, Das Amit Baran
Department of Food Engineering and Technology, Tezpur University, Assam, India.
Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Assam, India.
Int J Biol Macromol. 2016 Dec;93(Pt A):860-867. doi: 10.1016/j.ijbiomac.2016.09.057. Epub 2016 Sep 16.
In the present study chemical modification of glutinous rice starch was carried out using 1-Buatnol-hydrochloric acid with varying time and temperature. The changes in physico-chemical, dynamic rheological and morphological properties of starch during hydrolysis was investigated. There was a significant increase in water solubility of starch due to modification; however, swelling and sedimentation value decrease after modification. The peak, hold and final viscosity of modified starches were decreased significantly as compared to native starch. Thermal properties and dynamic rheological properties of rice starch were changed with the change in time and temperature during modification. The storage (G') modulus, loss (G″) modulus, dynamic viscosity (η') and complex viscosity (η*) of modified starches were varied significantly. Analysis of microstructure revealed that the hydrolysis altered morphology of starch granules. The hydrolysis was affected the surface properties and granule size of rice starch. These results suggested that 1-butanol-HCl hydrolysis of glutinous rice starch can be a preferred way of modification.
在本研究中，使用1-丁醇-盐酸在不同时间和温度下对糯米淀粉进行化学改性。研究了淀粉水解过程中物理化学、动态流变学和形态学性质的变化。改性导致淀粉的水溶性显著增加；然而，改性后膨胀度和沉降值降低。与天然淀粉相比，改性淀粉的峰值、保持值和最终粘度显著降低。在改性过程中，随着时间和温度的变化，大米淀粉的热性质和动态流变学性质发生了改变。改性淀粉的储能（G'）模量、损耗（G''）模量、动态粘度（η'）和复数粘度（η*）有显著变化。微观结构分析表明，水解改变了淀粉颗粒的形态。水解影响了大米淀粉的表面性质和颗粒大小。这些结果表明，糯米淀粉的1-丁醇-盐酸水解可能是一种优选的改性方法。
