Science School, Shenyang University of Technology, Shenyang, 110870, China.
J Food Sci. 2019 Apr;84(4):738-745. doi: 10.1111/1750-3841.14487. Epub 2019 Mar 4.
Amylose, as a polymeric carbohydrate, is a very attractive raw material owing to its performances. However, the acetylation of amylose separated from high amylose corn starch (HACS) will be beneficial to further improve its functional characteristics so that acetylated amylose (AA) is able to be well applied for some special situations. In this work, we chiefly discuss the optimization of acetylation conditions by a response surface methodology, property, and characterization of AA. The experimental results indicated that the acetylation of amylose was affected by some factors, such as reaction temperature, reaction time, amount of acetic anhydride, and pH. The blue value of amylose was changed by acetylation. Maltese crosses on the separated amylose particles disappeared owing to the separation. The crystalline structure of HACS was C-type, whereas the structure of AA was the immediate between B- and V-type. The acetylation lowered the onset temperature, peak temperature, and end temperature of amylose, but raised its melting enthalpy. PRACTICAL APPLICATION: Although inherent functional diversity of starch extracted from different biological sources adds to the range of applications, acetylated amylose, as an additive, will be better control the consistency and texture of some foods, enhance the strength of edible films, and improve the slow-release of drugs. It will also provide options for extending the scope of desired functional characteristics.
直链淀粉作为一种聚合碳水化合物，由于其性能而成为一种极具吸引力的原料。然而，从高直链玉米淀粉（HACS）中分离出的直链淀粉的乙酰化将有利于进一步提高其功能特性，从而使乙酰化直链淀粉（AA）能够很好地应用于某些特殊情况。在这项工作中，我们主要通过响应面法讨论了 AA 的优化乙酰化条件、性能和特性。实验结果表明，直链淀粉的乙酰化受到反应温度、反应时间、乙酸酐用量和 pH 等因素的影响。直链淀粉的蓝值因乙酰化而发生变化。分离的直链淀粉颗粒上的马耳他十字因分离而消失。HACS 的晶体结构为 C 型，而 AA 的结构则介于 B-和 V-型之间。乙酰化降低了直链淀粉的起始温度、峰值温度和终了温度，但提高了其熔融焓。实际应用：尽管从不同生物来源提取的淀粉具有固有的功能多样性，增加了其应用范围，但作为添加剂的乙酰化直链淀粉将更好地控制某些食品的稠度和质地，增强可食用薄膜的强度，并改善药物的缓释效果。它还将为扩展所需功能特性的范围提供选择。
