Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
Int J Biol Macromol. 2024 Feb;259(Pt 1):129243. doi: 10.1016/j.ijbiomac.2024.129243. Epub 2024 Jan 8.
This study aimed to investigate the influence of ball milling assisted treatment on the degree of substitution of octenyl succinic anhydride (OSA) modified highland barley starch (HBS) and on the physicochemical properties and structure of HBS. Scanning electron microscopy (SEM) findings showed that with the increasing of ball milling time, the surface morphology of OSA modified HBS became rougher and rougher and the particle morphology and crystal structure were damaged. When the pretreatment time of ball milling was 40 min, the degree of substitution of OSA modified HBS was 1.32 times higher than that of the conventional modification method. In addition, the longer the ball milling assistant, the longer the short-range ordering of the OSA modified HBS significantly decreased, and the relative crystallinity decreased (from 16.68 % to 7.93 %), leading to a decrease in thermal stability too. However, it greatly enhanced the aging resistance and flowability. In terms of emulsification properties, the emulsification properties of OSA modified HBS increased from 60.67 % to 75.67 %. Therefore, the HBS with better freeze-thaw stability and higher degree of substitution can be prepared by ball milling pretreatment and OSA modification, which provides technical support for further development of starch resources.
本研究旨在探讨球磨辅助处理对辛烯基琥珀酸酐（OSA）改性青稞淀粉（HBS）取代度的影响，以及对 HBS 理化性质和结构的影响。扫描电子显微镜（SEM）结果表明，随着球磨时间的增加，OSA 改性 HBS 的表面形态变得越来越粗糙，颗粒形态和晶体结构受到破坏。当球磨预处理时间为 40 分钟时，OSA 改性 HBS 的取代度比常规改性方法提高了 1.32 倍。此外，球磨辅助时间越长，OSA 改性 HBS 的短程有序度显著降低，相对结晶度降低（从 16.68%降至 7.93%），导致热稳定性下降。然而，它大大提高了抗老化性和流动性。在乳化性能方面，OSA 改性 HBS 的乳化性能从 60.67%提高到 75.67%。因此，通过球磨预处理和 OSA 改性可以制备具有更好的冻融稳定性和更高取代度的 HBS，为进一步开发淀粉资源提供了技术支持。
