College of Food Science and Technology, Henan Univ. of Technology, Zhengzhou, 450001, China.
J Food Sci. 2019 Aug;84(8):2059-2064. doi: 10.1111/1750-3841.14702. Epub 2019 Jul 24.
The objective of this study was to evaluate the effects of different degree of substitution on structural characteristics and crystalline properties of resistant starch esterfied by L-malic acid. With the deepening of the esterification reaction, malate starches particles became larger, particle surface cracks and grooves increased which led to a decline in whiteness of malate starches. With the increase in the degree of substitution (DS), the initial phase transition temperatures (To) and endothermic enthalpies (ΔH) of malate starch gradually decreased. The XRD results indicated that with the increase of DS, the diffraction peak at 15.1° disappeared in the spectrum. When the DS of malate starches reached 0.116, the content of resistant starch (RS) accounted for the majority of the total starch.
本研究旨在评估不同取代度对酯化抗性淀粉的结构特性和结晶性能的影响。随着酯化反应的深入，琥珀酸淀粉颗粒逐渐变大，颗粒表面的裂缝和凹槽增加，导致琥珀酸淀粉的白度下降。随着取代度（DS）的增加，琥珀酸淀粉的初始相变温度（To）和吸热焓（ΔH）逐渐降低。XRD 结果表明，随着 DS 的增加，在图谱中 15.1°的衍射峰消失。当琥珀酸淀粉的 DS 达到 0.116 时，抗性淀粉（RS）的含量占总淀粉的大部分。
