Fu Lijuan, Chi Hongfei, Wei Hang, Huang Biao, Qiang Yueyue, Shi Mengzhu, Fang Ling, Fu Jianwei
Fujian Key Laboratory of Agro-Products Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China.
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Foods. 2025 Mar 27;14(7):1171. doi: 10.3390/foods14071171.
Turmeric has extensive applications in various fields, including food and medicine. However, research on turmeric starch remains relatively scarce. There is a significant lack of in-depth studies on its processing properties and starch modification abilities. In this context, octenyl succinic anhydride (OSA)-modified turmeric starches (O-MTSs) were synthesized. Subsequently, a comprehensive investigation was carried out, including property analysis, characterization, and evaluation of the emulsifying capacity. The alterations in solubility, swelling degree, syneresis, and transparency of turmeric starches before and after modification were systematically studied. The characterization of O-MTSs was conducted using a scanning electron microscope (SEM), particle size analysis, X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and thermogravimetric analysis. The possibility of using O-MTS as an emulsifier to prepare Pickering emulsions was explored. The results show that O-MTS had better solubility, swelling degree, syneresis, and transparency compared to turmeric starches (TSs). The O-MTS retained a relatively intact morphology, but its particle size slightly increased, and the characteristic peak at 995 cm shifted to some extent. The relative crystallinity decreased from 32.59% to 18.39%, and the water-binding capacity of O-MTSs improved accordingly. O-MTSs could better stabilize Pickering emulsions as an emulsifier compared to TSs. With the increase in the degree of substitution (DS) and concentration of the O-MTS, its emulsification index (EI) demonstrated an upward trend.
姜黄在食品和医药等各个领域都有广泛应用。然而，关于姜黄淀粉的研究仍然相对较少。对其加工特性和淀粉改性能力缺乏深入研究。在此背景下，合成了辛烯基琥珀酸酐（OSA）改性姜黄淀粉（O-MTSs）。随后，进行了全面研究，包括性能分析、表征以及乳化能力评估。系统研究了改性前后姜黄淀粉在溶解度、膨胀度、析水率和透明度方面的变化。使用扫描电子显微镜（SEM）、粒度分析、X射线衍射（XRD）、傅里叶变换红外光谱（FT-IR）和热重分析对O-MTSs进行表征。探讨了使用O-MTS作为乳化剂制备Pickering乳液的可能性。结果表明，与姜黄淀粉（TSs）相比，O-MTS具有更好的溶解度、膨胀度、析水率和透明度。O-MTS保持了相对完整的形态，但其粒径略有增加，995 cm处的特征峰有一定程度的位移。相对结晶度从32.59%降至18.39%，O-MTSs的水结合能力相应提高。与TSs相比，O-MTSs作为乳化剂能更好地稳定Pickering乳液。随着O-MTS取代度（DS）和浓度的增加，其乳化指数（EI）呈上升趋势。
