State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; School of Economic Management, Jiangxi Tourism Business Vocational College, Nanchang, 330100, China.
Carbohydr Polym. 2018 Aug 1;193:336-342. doi: 10.1016/j.carbpol.2018.03.103. Epub 2018 Apr 3.
Octenyl succinic anhydride (OSA) modified starch is widely used in food industries. In this study, rice starch (RS) was pretreated by dynamic high-pressure microfluidization (DHPM) and subsequently modified by OSA. The influence of DHPM on OSA modification of rice starch was investigated. Results showed that DHPM pretreatment enhanced the degree of substitution by changing the morphology and crystallinity of rice starch. Compared with the rice starch modified by OSA without DHPM pretreatment (OSA-RS), the DHPM-pretreated OSA starch (DHPM-OSA-RS) presented higher peak viscosity and lower pasting temperature. DHPM-OSA-RS also exhibited better emulsifying activity and emulsion stability. This study suggested that DHPM will provide an opportunity to change the physicochemical properties of starch, with the resulting starch being more suitable for chemical modification.
辛烯基琥珀酸酐（OSA）改性淀粉广泛应用于食品工业。本研究采用动态高压微射流（DHPM）对大米淀粉（RS）进行预处理，然后用 OSA 进行改性。考察了 DHPM 对大米淀粉 OSA 改性的影响。结果表明，DHPM 预处理通过改变大米淀粉的形态和结晶度，提高了取代度。与未经 DHPM 预处理的 OSA 改性大米淀粉（OSA-RS）相比，经 DHPM 预处理的 OSA 淀粉（DHPM-OSA-RS）具有更高的峰值黏度和更低的糊化温度。DHPM-OSA-RS 还表现出更好的乳化活性和乳液稳定性。本研究表明，DHPM 将为改变淀粉的物理化学性质提供机会，从而使淀粉更适合化学改性。
