Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand.
Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
Food Res Int. 2023 Jan;163:112304. doi: 10.1016/j.foodres.2022.112304. Epub 2022 Dec 9.
Native cassava starch (NCS) was chemically modified by cross-linking (CL), octenylsuccinylation (OS), CL followed by OS, and OS followed by CL. The modified cassava starches (MCS) were determined for physicochemical, in-vitro digestibility, and emulsifying properties. For the dual modifications, the functional groups introduced in the first modification were partially replaced by the ones that introduced in the second modification. The X-ray diffraction pattern and relative crystallinity of cassava starch did not change by both modifications, indicating that both reactions occurred predominantly in amorphous regions as well as on the surface of starch granules and did not alter the crystalline pattern in the granules. The physicochemical and emulsifying properties of the dual MCS were predominantly affected by the functional groups introduced in the second modification. For the in-vitro digestibility, the dual MCS exhibited the highest resistant starch content of 19.48-22.00% in comparison with the NCS (6.05%) and the single MCS (10.76-14.49%), possibly due to a synergistic effect of the functional groups introduced in the first and second modifications.
天然木薯淀粉（NCS）经过交联（CL）、辛烯基琥珀酰化（OS）、CL 后 OS、OS 后 CL 等化学修饰。对改性木薯淀粉（MCS）的理化性质、体外消化率和乳化性能进行了测定。对于双重修饰，第一次修饰中引入的官能团部分被第二次修饰中引入的官能团所取代。木薯淀粉的 X 射线衍射图谱和相对结晶度没有因两种修饰而改变，这表明两种反应主要发生在无定形区域以及淀粉颗粒的表面，而不会改变颗粒中的结晶模式。双重 MCS 的物理化学和乳化性能主要受第二次修饰中引入的官能团的影响。对于体外消化率，双重 MCS 的抗性淀粉含量最高，为 19.48-22.00%，与 NCS（6.05%）和单一 MCS（10.76-14.49%）相比，这可能是由于第一次和第二次修饰中引入的官能团的协同作用。
