Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland.
Department of Engineering and Machinery in Food Industry, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland.
Food Chem. 2019 Apr 25;278:284-293. doi: 10.1016/j.foodchem.2018.11.075. Epub 2018 Nov 14.
Modified maize starches were obtained by the esterification of native starch with octenyl succinic anhydride (OSA) at levels of 3% or 9%, and afterwards by its complexation with metal ions. The degree of substitution, contents of metal ions, hydrodynamic size distribution, intrinsic viscosity, pasting characteristics of the tested starches, and pastes surface tension were determined. Moreover, emulsions prepared from the modified starches were studied for oil droplet size distribution and storage stability. Reduction of hydrodynamic size and intrinsic viscosity was observed in octentyl succinate starch (OS starch) esterified with 3% OSA complexed with magnesium or calcium. The presence of potassium in both esterified starches increased their water binding capacity and solubility in water. In most cases, complexation with metal ions decreased viscosity of OS starch pastes. Emulsions prepared from the modified starches had smaller oil droplets and were more stable during storage, compared to the systems prepared from non-esterified starch.
改性玉米淀粉是通过将天然淀粉与辛烯基琥珀酸酐（OSA）酯化（酯化度分别为 3%或 9%），然后与金属离子络合制得的。测定了测试淀粉的取代度、金属离子含量、流体力学粒径分布、特性黏度、糊化特性以及糊的表面张力。此外，还研究了由改性淀粉制备的乳液的油滴粒径分布和储存稳定性。用 3%OSA 酯化的辛烯基琥珀酸淀粉（OS 淀粉）与镁或钙络合后，流体力学粒径和特性黏度降低。两种酯化淀粉中钾的存在增加了其对水的结合能力和在水中的溶解度。在大多数情况下，金属离子的络合降低了 OS 淀粉糊的黏度。与由非酯化淀粉制备的体系相比，由改性淀粉制备的乳液的油滴更小，在储存过程中更稳定。
