School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China.
Food Chem. 2018 Aug 1;256:413-418. doi: 10.1016/j.foodchem.2018.02.147. Epub 2018 Mar 6.
In order to increase the degree of substitution (DS), a combination of heat-moisture treatment (HMT) and octenyl succinylation (OSA) was used to modify sweet potato starch (SPS). The content of OSA had significant influence on the DS of starch, and DS of HMT OSA-modified SPS (HOSA-SPS) was higher than that of OSA-modified SPS (OSA-SPS), indicating that prior HMT could enhance the reaction. HOSA-SPS showed higher contents of SDS and RS in comparison with OSA-SPS as OSA concentration was beyond 6%. HMT decreased swelling power of starch while OSA modification had a contrary role (p < 0.05). Scanning electron microscopy (SEM) showed starch was destroyed by OSA modification while HMT had slight effect on the structure. X-ray diffraction (XRD) indicated that crystal type of starch was transformed from C- to A-type resulted from HMT, and remained unchanged by OSA modification. The onset, peak, and conclusion gelatinization temperatures of starch increased by HMT and decreased by OSA modification (p < 0.05).
为提高取代度（DS），采用湿热处理（HMT）和辛烯基琥珀酸酐（OSA）结合的方法对甘薯淀粉（SPS）进行修饰。OSA 的含量对淀粉的 DS 有显著影响，HMT-OSA 修饰的 SPS（HOSA-SPS）的 DS 高于 OSA 修饰的 SPS（OSA-SPS），表明 HMT 可以增强反应。当 OSA 浓度超过 6%时，HOSA-SPS 的 SDS 和 RS 含量均高于 OSA-SPS。HMT 降低了淀粉的膨胀力，而 OSA 修饰则产生相反的作用（p<0.05）。扫描电子显微镜（SEM）显示，OSA 修饰破坏了淀粉结构，而 HMT 对结构的影响较小。X 射线衍射（XRD）表明，HMT 使淀粉的晶体类型从 C 型转变为 A 型，而 OSA 修饰则没有改变。淀粉的起始、峰值和结束糊化温度因 HMT 而升高，因 OSA 修饰而降低（p<0.05）。
