Wang Chan, Fu Xiong, Tang Chuan-He, Huang Qiang, Zhang Bin
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
Food Chem. 2017 Jul 15;227:298-304. doi: 10.1016/j.foodchem.2017.01.092. Epub 2017 Jan 18.
This study investigated structure and morphology of starch spherulites prepared from debranched waxy maize and waxy potato starches. Debranched waxy potato starch favored the formation of B-type crystals with longer branch chains (average chain length, 26.14), whereas A-type polymorphic aggregates were generated from debranched waxy maize under same recrystallization condition. Spherulites had smaller particle size distribution (D[3,2], ∼3.7μm), higher dissociation temperature (80-120°C) and crystallinity (80∼90%), compared to native waxy starches. Intact spherulites could be used as an edible particle emulsifier after modifying by octenylsuccinic anhydride (OSA). The emulsion produced using 2wt.% of octenylsuccinate (OS) starch spherulites as emulsifier was quite stable over 2months, and its Pickering emulsions displayed protective effect on stability of oil droplets.
本研究调查了由脱支糯玉米淀粉和糯马铃薯淀粉制备的淀粉球晶的结构和形态。脱支糯马铃薯淀粉有利于形成具有较长支链（平均链长为26.14）的B型晶体，而在相同的重结晶条件下，脱支糯玉米淀粉则生成A型多晶聚集体。与天然糯淀粉相比，球晶具有更小的粒径分布（D[3,2]，约3.7μm）、更高的解离温度（80-120°C）和结晶度（80-90%）。完整的球晶经辛烯基琥珀酸酐（OSA）改性后可作为可食用颗粒乳化剂。使用2wt.%的辛烯基琥珀酸酯（OS）淀粉球晶作为乳化剂制备的乳液在2个月内相当稳定，其皮克林乳液对油滴的稳定性具有保护作用。
