氯化钙预处理对马铃薯淀粉琥珀酰化的影响。
Effect of CaCl pre-treatment on the succinylation of potato starch.
机构信息
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China.
The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, NSW 2006, Australia.
出版信息
Food Chem. 2019 Aug 1;288:291-296. doi: 10.1016/j.foodchem.2019.03.018. Epub 2019 Mar 9.
Potato starch was pre-treated with CaCl solutions prior to modification with octenyl succinic anhydride (OSA). Starch pre-treated with 1.0 M CaCl showed higher degree of substitution (DS) and reaction efficiency (RE) on OSA modification, whereas pre-treatment with CaCl solutions at 0.05 M, 0.1 M and 0.5 M had no effect on DS and RE. CaCl pre-treatment decreased the swelling power, paste clarity, peak viscosity (PV), breakdown (BD) and some textural parameters of potato starch, with the effects being greater at higher concentrations of CaCl. Pre-treatment with 1.0 M CaCl caused a small disruption to starch crystallinity and granule morphology. OSA modification significantly decreased the textural parameters, PV, BD, relative crystallinity, swelling power, gelatinization temperatures and enthalpy of potato starch, but it increased the paste clarity and emulsifying activity. OSA-1.0 M-starch showed improved functional properties over OSA-starch, indicating that CaCl pre-treatment provides advantages for improving the functional characters of succinylated starch.
马铃薯淀粉先用 CaCl 溶液进行预处理，然后再用辛烯基琥珀酸酐（OSA）进行修饰。用 1.0 M CaCl 预处理的淀粉在 OSA 修饰上表现出更高的取代度（DS）和反应效率（RE），而用 0.05 M、0.1 M 和 0.5 M 的 CaCl 溶液预处理对 DS 和 RE 没有影响。CaCl 预处理降低了马铃薯淀粉的膨胀能力、糊透明度、峰值黏度（PV）、崩解度（BD）和一些质构参数，且在较高浓度的 CaCl 下效果更大。用 1.0 M CaCl 预处理会使淀粉结晶度和颗粒形态略有破坏。OSA 修饰显著降低了马铃薯淀粉的质构参数、PV、BD、相对结晶度、膨胀能力、糊化温度和焓，但提高了糊透明度和乳化活性。OSA-1.0 M-淀粉显示出比 OSA-淀粉更好的功能特性，表明 CaCl 预处理有利于提高琥珀酸酯化淀粉的功能特性。
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