Food Engineering Program, Faculty of Agro-industrial Sciences, Universidad del Quindío, Carrera 15 # 12 Norte, Edificio F, Armenia, Quindío, Colombia; Engineering PhD Program, Faculty of Engineering, Universidad de Caldas, Calle 65 No. 26-10, Apartado Aéreo 275, Manizales, Caldas, Colombia.
Engineering PhD Program, Faculty of Engineering, Universidad de Caldas, Calle 65 No. 26-10, Apartado Aéreo 275, Manizales, Caldas, Colombia.
Food Chem. 2020 Jun 15;315:126241. doi: 10.1016/j.foodchem.2020.126241. Epub 2020 Jan 22.
Chemical modification with octenyl succinic anhydride (OSA) helps to control the physicochemical and thermal properties of isolated starches. The main objective, herein, was to partially characterize modified starches from Dominico-Harton plantain and FHIA 21 planted in Colombia. The highest degree of substitution was found in FHIA 21 (0.020) starch with 3% OSA and 4-h reaction at room temperature. The grain morphology was not affected, but small changes on the surface were evident. Both modified starches reported absorption bands in the IR at 1566 and 1738 cm, proper for these types of starch derivatives. The hexagonal and monoclinic structures of starch were altered through chemical modification. In the bending curves, a drastic decrease in the viscosity of the modified starches was observed with respect to the native one. The gelatinization temperatures of the modified starches were similar to those of the isolated starches.
用辛烯基琥珀酸酐（OSA）进行化学修饰有助于控制分离淀粉的物理化学和热性质。本文的主要目的是部分表征来自哥伦比亚种植的多米尼科-哈顿芭蕉和 FHIA 21 的改性淀粉。在 FHIA 21（0.020）淀粉中发现了最高取代度，其在 3% OSA 和室温下反应 4 小时。颗粒形态没有受到影响，但表面有微小变化。两种改性淀粉在 IR 中都在 1566 和 1738 cm 处出现吸收带，这是这些类型淀粉衍生物的特征吸收带。通过化学修饰改变了淀粉的六方和单斜结构。在弯曲曲线中，与天然淀粉相比，改性淀粉的粘度急剧下降。改性淀粉的糊化温度与分离淀粉相似。
