超声辅助制备辛烯基琥珀酸酐改性淀粉及其对品质的影响机制
Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality.
作者信息
Zhang Yujie, Dai Yangyong, Hou Hanxue, Li Xiangyang, Dong Haizhou, Wang Wentao, Zhang Hui
机构信息
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, PR China.
出版信息
Food Chem X. 2020 Jan 21;5:100077. doi: 10.1016/j.fochx.2020.100077. eCollection 2020 Mar 30.
The purpose of this study was to reveal the influence mechanism of preparing high quality modified starch by ultrasonic-assisted treatment. In this paper, ultrasonic modified starch and octenyl succinic anhydride (OSA) modified starch were prepared under ultrasonic conditions. The effect of ultrasound on the structure and properties of native starch were studied to see whether ultrasound could produce mechanochemical effect on starch granules. Then the mechanism of ultrasonic effect on the quality of OSA-modified starch was revealed by mechanochemical effect. The results showed that the morphology and crystalline regions of starch granules were destroyed after ultrasonic treatment, and the structure and properties of starch granules changed in different stages. These changes showed that ultrasonic treatment produced significant mechanochemical effect on starch granules. Thus the quality of OSA-modified starch prepared by ultrasonic-assisted treatment was improved significantly, and its influence mechanism was analyzed using the theory of mechanochemistry.
本研究旨在揭示超声辅助处理制备高品质变性淀粉的影响机制。本文在超声条件下制备了超声变性淀粉和辛烯基琥珀酸酐（OSA）变性淀粉。研究了超声对天然淀粉结构和性质的影响，以考察超声是否能对淀粉颗粒产生机械化学作用。然后通过机械化学作用揭示超声对OSA变性淀粉品质的影响机制。结果表明，超声处理后淀粉颗粒的形态和结晶区被破坏，淀粉颗粒的结构和性质在不同阶段发生变化。这些变化表明超声处理对淀粉颗粒产生了显著的机械化学作用。因此，超声辅助处理制备的OSA变性淀粉品质得到显著提高，并利用机械化学理论对其影响机制进行了分析。
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