Du Meng, Chen Lei, Din Zia-Ud, Liu Xinya, Chen Xi, Wang Yuehui, Zhuang Kun, Zhu Lijie, Ding Wenping
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Food Chem X. 2024 Jul 27;23:101701. doi: 10.1016/j.fochx.2024.101701. eCollection 2024 Oct 30.
Waxy rice starch (St) was modified by pre-OSA esterification reaction followed by ozone treatment. The molecular structure of this modified product (OSA-OSt) was characterized, and the thermal behaviors and its stabilized Pickering emulsion were evaluated. HNMR and XPS results discovered that ozone initially oxidized the hydroxyl groups in the amorphous region of starch (preferentially C2/C3) along with a degree of crosslinking, enhancing the molecular orderliness. This led to an increase in water-holding capability (29.15%) and swelling power (52.8 g/g), and a decrease in solubility (0.35%). TGA, RVA, and DSC indicated that oxidation-induced crosslinking within a brief treatment period enhanced the starch's thermal stability. The structural change enabled the formation of a weak gel structure during the heating process, which displayed high thermal and freeze-thaw stability. The work proves ozone is an effective way of improving the thermal behavior of OSA-starch and its emulsion for subsequent applications in numerous food products.
通过预辛烯基琥珀酸酐（OSA）酯化反应，随后进行臭氧处理来改性糯米淀粉（St）。对该改性产物（OSA-OSt）的分子结构进行了表征，并评估了其热行为及其稳定的皮克林乳液。核磁共振氢谱（HNMR）和X射线光电子能谱（XPS）结果发现，臭氧最初氧化淀粉无定形区域中的羟基（优先为C2/C3），同时伴有一定程度的交联，增强了分子有序性。这导致持水能力增加（29.15%）和溶胀力增加（52.8 g/g），而溶解度降低（0.35%）。热重分析（TGA）、快速黏度分析仪（RVA）和差示扫描量热法（DSC）表明，在短时间处理过程中氧化诱导的交联增强了淀粉的热稳定性。结构变化使得在加热过程中形成了一种弱凝胶结构，该结构表现出高的热稳定性和冻融稳定性。这项工作证明，臭氧是改善OSA淀粉及其乳液热行为的有效方法，以便随后在众多食品中应用。
