Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju, Jeollabuk, 55365, Republic of Korea.
Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, Republic of Korea.
Carbohydr Polym. 2020 Apr 1;233:115853. doi: 10.1016/j.carbpol.2020.115853. Epub 2020 Jan 9.
The objective of this study was to demonstrate the validity of dynamic semi-dry heat reaction (SDHR) by investigating the effects of static and dynamic SDHR on the characteristics of starch citrates. The starch (normal and waxy corn)-citric acid (CA) mixture was heated in a convection oven (static mode) or a twin-screw extruder without a die (dynamic mode). The ester bonds of starch citrates were confirmed by FT-IR, and their molar degree of substitution did not differ between the reaction modes for the tested starch genotypes. Starch citrates by dynamic SDHR exhibited higher relative crystallinity, resistant starch content, solubility, swelling power, and gelatinization compared to those by static SDHR. Although static SDHR did not show a viscosity development during pasting, dynamic SDHR increased their pasting viscosities. Overall, these results suggest that dynamic SDHR could improve the defects (i.e., lack of solubility, swelling, and pasting attributes) of the traditional starch citrates.
本研究旨在通过考察静态和动态半干热反应（SDHR）对淀粉柠檬酸酯特性的影响来证明其有效性。将淀粉（普通玉米和蜡质玉米）-柠檬酸（CA）混合物在对流烘箱（静态模式）或无模具的双螺杆挤出机（动态模式）中加热。通过傅里叶变换红外光谱（FT-IR）确认了淀粉柠檬酸酯中的酯键，并且在测试的淀粉基因型中，两种反应模式下的摩尔取代度没有差异。与静态 SDHR 相比，通过动态 SDHR 制备的淀粉柠檬酸酯具有更高的相对结晶度、抗性淀粉含量、溶解度、膨胀力和胶凝化。尽管静态 SDHR 在糊化过程中没有表现出黏度发展，但动态 SDHR 增加了其糊化黏度。总体而言，这些结果表明，动态 SDHR 可以改善传统淀粉柠檬酸酯的缺陷（即缺乏溶解度、膨胀和糊化特性）。
