Shi Miaomiao, Jing Yue, Yang Liuzhi, Huang Xianqing, Wang Hongwei, Yan Yizhe, Liu Yanqi
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450002, China.
Polymers (Basel). 2019 Sep 19;11(9):1523. doi: 10.3390/polym11091523.
In this study, corn, potato, and wrinkled pea starches were esterified with malic acid under high temperatures for different lengths of time. The degree of substitution (DS), granule morphology, crystal structure, gelatinization properties, and the digestibility of the malate starch were investigated. Fourier transform infrared spectroscopy (FT-IR) suggested that the malate starch showed a new infrared absorption peak near 1747 cm, indicating the occurrence of an esterification reaction. With an increasing treatment time, the degree of substitution (DS) of the malate starch displayed an increasing trend. Scanning electron microscopy (SEM) demonstrated a significant change in the surface structure of the starch granules. X-ray diffractometry (XRD) reflected that the crystal structure of the malate starches was destroyed. The thermogravimetric (TG) curves showed that the maximum heat loss rate of the malate starch was ahead of that of native starch, which caused the decreased degree of crystallinity. These properties of malate starch could allow it to be used for the purpose of starch modification to produce resistant starch and to provide new applications for starch.
在本研究中，玉米淀粉、马铃薯淀粉和皱皮豌豆淀粉在高温下与苹果酸进行不同时长的酯化反应。对苹果酸淀粉的取代度（DS）、颗粒形态、晶体结构、糊化特性及消化率进行了研究。傅里叶变换红外光谱（FT-IR）表明，苹果酸淀粉在1747 cm附近出现了一个新的红外吸收峰，表明发生了酯化反应。随着处理时间的增加，苹果酸淀粉的取代度（DS）呈上升趋势。扫描电子显微镜（SEM）显示淀粉颗粒的表面结构发生了显著变化。X射线衍射（XRD）表明苹果酸淀粉的晶体结构被破坏。热重（TG）曲线表明，苹果酸淀粉的最大热损失率先于天然淀粉出现，这导致结晶度降低。苹果酸淀粉的这些特性使其可用于淀粉改性以生产抗性淀粉，并为淀粉提供新的应用。
