Simsek Senay, Ovando-Martinez Maribel, Marefati Ali, Sjӧӧ Malin, Rayner Marilyn
North Dakota State University, Department of Plant Sciences, PO Box 6050, Dept. 7670, Fargo, ND 58108-6050, USA.
North Dakota State University, Department of Plant Sciences, PO Box 6050, Dept. 7670, Fargo, ND 58108-6050, USA.
Food Res Int. 2015 Sep;75:41-49. doi: 10.1016/j.foodres.2015.05.034. Epub 2015 May 16.
Octenyl succinate starches are commonly used as emulsifiers and texturizing agents in many food-systems. Rice, tapioca, corn, wheat and potato starches were modified with octenyl succinic anhydride (OSA) at 3% level. Structural characterization, molecular weight, starch digestibility and physical properties of starch granule stabilized emulsions were studied for modified starches. Modified potato (0.022) and wheat (0.018) starches had the highest and lowest degrees of OSA substitution, respectively. For all starches, amylose and amylopectin molecular mass was significantly (P<0.05) lower for OSA starches. OSA modification may have hydrolyzed the small amylose and amylopectin chains, or caused rearrangement of the starch molecules. Although the starch modification improved emulsification properties, botanical source showed more influence on this parameter. Overall, botanical source had more influence on functional properties than degree of substitution. Further studies on OSA group distribution and fine molecular structure of amylopectin and relationship with functional properties will be important.
辛烯基琥珀酸淀粉在许多食品体系中常用作乳化剂和增稠剂。大米、木薯、玉米、小麦和马铃薯淀粉用3%的辛烯基琥珀酸酐（OSA）进行改性。对改性淀粉的结构表征、分子量、淀粉消化率以及淀粉颗粒稳定乳液的物理性质进行了研究。改性马铃薯淀粉（0.022）和小麦淀粉（0.018）分别具有最高和最低的OSA取代度。对于所有淀粉，OSA淀粉的直链淀粉和支链淀粉分子量均显著降低（P<0.05）。OSA改性可能水解了直链淀粉和支链淀粉的短链，或者导致了淀粉分子的重排。虽然淀粉改性改善了乳化性能，但植物来源对该参数的影响更大。总体而言，植物来源对功能性质的影响大于取代度。进一步研究OSA基团分布、支链淀粉的精细分子结构及其与功能性质的关系将具有重要意义。
