Chen Huijing, Li Huiying, Liu Sheng, Wang Zhirong, Kan Jianquan
College of Food Science, Southwest University, Chongqing 400715, PR China.
College of Food Science, Southwest University, Chongqing 400715, PR China.
Food Chem. 2024 Dec 1;460(Pt 3):140809. doi: 10.1016/j.foodchem.2024.140809. Epub 2024 Aug 9.
The formation conditions and functional property differences of esterified starch (ES) and granular esterified-pregelatinized starch (EPS) synchronously prepared by octenyl succinic anhydride (OSA) modification remain unclear. In this study, we explored the formation conditions and physicochemical properties of ES and EPS after OSA modification. The modification temperature controlled the formation amount and time for both starch types during OSA modification. Compared to ES, EPS exhibited a higher degree of substitution, cold-water swelling power, water-absorption capacity and apparent viscosity in cold water. The structural characterization confirmed the molecular weight and short/long-range molecular order of ES and EPS decreased. Moreover, scanning electron microscopy indicated EPS retained its granular morphology. The X-ray diffraction patterns confirmed the presence of more starch-lipid complexes formed in EPS than in ES. This study provides a novel method for preparing esterified and granularly esterified-pregelatinized starches that could be used as promising additives in low-energy formula foods.
由辛烯基琥珀酸酐（OSA）改性同步制备的酯化淀粉（ES）和颗粒状预糊化酯化淀粉（EPS）的形成条件和功能特性差异尚不清楚。在本研究中，我们探究了经OSA改性后ES和EPS的形成条件及理化性质。改性温度控制了两种淀粉在OSA改性过程中的形成量和时间。与ES相比，EPS具有更高的取代度、冷水溶胀力、吸水能力和冷水表观粘度。结构表征证实ES和EPS的分子量以及短程/长程分子有序度降低。此外，扫描电子显微镜表明EPS保留了其颗粒形态。X射线衍射图谱证实，EPS中形成的淀粉-脂质复合物比ES中的更多。本研究提供了一种制备酯化和颗粒状预糊化酯化淀粉的新方法，这些淀粉有望用作低能量配方食品中的添加剂。
