College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Laboratory of Dairy Biotechnology and Safety Control of Jiangsu Province, Yangzhou University, Yangzhou 225127, Jiangsu, China.
Int J Biol Macromol. 2018 Dec;120(Pt A):547-556. doi: 10.1016/j.ijbiomac.2018.08.161. Epub 2018 Aug 28.
Chinese water chestnut [Eleocharis dulcis (Burm.f.) Trin. ex Hensch] is a starch-rich aquatic plant widely consumed throughout the oriental countries. In this study, different chemically modified Chinese water chestnut starches including acetylated starch (AS), succinylated starch (SS) and carboxymethylated starch (CMS) were prepared. The structural and physicochemical properties of native starch and chemically modified Chinese water chestnut starches were compared for the first time. The degrees of substitution for AS, SS and CMS were 0.087, 0.575 and 0.972, respectively. Results of powder X-ray diffractometry, small-angle X-ray scattering and scanning electron microscopy indicated the crystalline regions and morphology of native starch were destroyed by chemical modification. Notably, carboxymethylation completely destroyed the original morphology of native starch and thus CMS exhibited an amorphous state. Besides, AS and SS showed significantly lower gelatinization properties than native starch. The thermal stability decreased in the order of CMS > AS > native starch > SS, whereas viscoelastic properties decreased in the order of SS > CMS > native starch > AS pastes. Notably, CMS exhibited the highest swelling power, solubility, paste clarity and resistant starch content, implying CMS might have wide applications in food industry.
菱角 [荸荠（荸荠）trin. ex 亨斯。] 是一种富含淀粉的水生植物，在东方国家被广泛食用。在这项研究中，制备了不同的化学改性菱角淀粉，包括乙酰化淀粉（AS）、琥珀酰化淀粉（SS）和羧甲基化淀粉（CMS）。首次比较了天然淀粉和化学改性菱角淀粉的结构和物理化学性质。AS、SS 和 CMS 的取代度分别为 0.087、0.575 和 0.972。粉末 X 射线衍射、小角 X 射线散射和扫描电子显微镜的结果表明，天然淀粉的结晶区和形态被化学修饰破坏。值得注意的是，羧甲基化完全破坏了天然淀粉的原始形态，因此 CMS 呈现无定形态。此外，AS 和 SS 的胶凝性能明显低于天然淀粉。热稳定性按 CMS > AS > 天然淀粉 > SS 的顺序降低，而粘弹性则按 SS > CMS > 天然淀粉 > AS 糊的顺序降低。值得注意的是，CMS 表现出最高的溶胀能力、溶解度、糊透明度和抗性淀粉含量，这意味着 CMS 在食品工业中可能有广泛的应用。
