School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Food Chem. 2017 Aug 15;229:136-141. doi: 10.1016/j.foodchem.2017.02.061. Epub 2017 Feb 16.
The octenylsuccinylated cassava starch (OSCS) samples with a degree of substitution (DS) in the range of 0.008 to 0.035 were prepared in this study. The structural, physicochemical, and in vitro digestibility properties of OS-starch samples were investigated. Intensities of characteristic peaks at 1724cm and 1572cm increased with increasing DS, which confirmed successful introduction of ester carbonyl groups into starch molecules. The esterification occurred primarily in the amorphous regions and surface of starch granule, and the crystalline pattern did not change. SEM results revealed that the modification had slight effects on the morphological structure of native starch. Differential scanning calorimetry (DSC) thermograms of OS-starch samples showed lower onset temperature, peak temperature, conclusion temperature, and endothermic energy than their native counterpart. This study also showed that esterification with OSA was an effective method for increasing slowly digestible starch and resistant starch contents in starch samples.
本研究制备了取代度（DS）在 0.008 至 0.035 范围内的辛烯基琥珀酸交联木薯淀粉（OSCS）样品。研究了 OS-淀粉样品的结构、物理化学和体外消化性能。在 1724cm 和 1572cm 处特征峰的强度随 DS 的增加而增加，这证实了酯羰基基团成功引入淀粉分子。酯化主要发生在淀粉颗粒的无定形区域和表面，而结晶形态没有变化。SEM 结果表明，修饰对天然淀粉的形态结构有轻微影响。OS-淀粉样品的差示扫描量热法（DSC）图谱显示，起始温度、峰值温度、结束温度和吸热量均低于其天然对应物。本研究还表明，用 OSA 酯化是提高淀粉样品中慢消化淀粉和抗性淀粉含量的有效方法。
