Rutkaitė Ramunė, Baranauskienė Renata, Pečiulytė Laura, Pukalskienė Milda, Venskutonis Petras Rimantas
Department of Polymer Chemistry and Technology, Kaunas University of Technology, Radvilėnų plentas 19, 50254 Kaunas, Lithuania.
Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų plentas 19, 50254 Kaunas, Lithuania.
J Food Sci Technol. 2016 Dec;53(12):4187-4196. doi: 10.1007/s13197-016-2403-9. Epub 2016 Dec 8.
Starch was dually chemically modified for developing food-grade ingredients of lower digestibility and their properties were compared to those of single modified and native starches. Hydroxypropylation with propylene oxide (HP) followed by esterification with octenylsuccinic anhydride (OSA) of potato starch (P-native) produced derivatives with lower digestibility than esterification solely with OSA. The dextrose equivalent, maltose and glucose contents, which were used as the main indicators for in vitro digestion, were lower for modified starches. P-HP-OSA derivative was the least digestible; the glucose and maltose contents were lowered by 28.3 and 42.1% compared to P-native. The aggregation behavior of enzymatically hydrolyzed starch derivatives was studied in aqueous solution by employing the fluorescence probe and dynamic light scattering techniques. The critical aggregation concentration for OSA modified and dually modified starches varied from 1.2 to 3 g/L and from 0.125 to 0.48 g/L, respectively, depending on the degree of OSA substitution. The study showed that above a critical concentration the hydrolyzates of modified starches tend to form the aggregates with different properties depending both on the degree of OSA substitution and chemical structure.
为开发低消化率的食品级成分，对淀粉进行了双重化学改性，并将其性能与单一改性淀粉和天然淀粉的性能进行了比较。用环氧丙烷（HP）对马铃薯淀粉（P-天然淀粉）进行羟丙基化，然后用辛烯基琥珀酸酐（OSA）进行酯化，所得到的衍生物的消化率低于仅用OSA进行酯化的情况。作为体外消化主要指标的葡萄糖当量、麦芽糖和葡萄糖含量，改性淀粉较低。P-HP-OSA衍生物的消化率最低；与P-天然淀粉相比，葡萄糖和麦芽糖含量分别降低了28.3%和42.1%。采用荧光探针和动态光散射技术研究了酶解淀粉衍生物在水溶液中的聚集行为。OSA改性淀粉和双重改性淀粉的临界聚集浓度分别为1.2至3 g/L和0.125至0.48 g/L，具体取决于OSA取代度。研究表明，在临界浓度以上，改性淀粉的水解产物倾向于形成具有不同性质的聚集体，这取决于OSA取代度和化学结构。
