Ma Hongxue, Yang Liai, Zhang Dunhe, Chen Huijing, Kan Jianquan
College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, China.
Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China.
Foods. 2025 May 10;14(10):1688. doi: 10.3390/foods14101688.
Chemically modified starch is a widely used food additive for tailoring the quality of wheat flour products. However, the effects of octenyl succinic anhydride (OSA)-modified wheat starch with varying degrees of substitution on the quality of dough and noodles remain unclear. In this study, we prepared two types of OSA-modified wheat starch with different degrees of substitution and incorporated them as additives into a wheat starch-gluten protein model flour system to evaluate their impact on dough processing characteristics. Fourier transform infrared (FTIR) spectroscopy results revealed the introduction of ester carbonyl (C=O) and carboxylate (RCOO-) functional groups into the starch structure. X-ray diffraction (XRD) analysis demonstrated that OSA modification reduced the relative crystallinity of starch and disrupted the long-range structural order of the native starch. Scanning electron microscopy (SEM) observations indicated that the surface of OSA-modified wheat starch granules became rougher. OSA modification enhanced the solubility, water absorption capacity, and apparent viscosity but lowered the gelatinization temperature of starch, making starch more prone to gelatinization. Furthermore, the incorporation of OSA-modified wheat starch significantly altered the gelatinization behavior and dynamic rheological properties of wheat dough, whilst the noodle with the addition of OSA-modified starch (DS = 0.019) reduced the cooking time by 29.0% compared to the control group noodle and improved its water absorption rate. This study provides a theoretical foundation for the application of OSA-modified wheat starch as a food additive in wheat-based foods.
化学改性淀粉是一种广泛用于调整小麦粉制品品质的食品添加剂。然而，不同取代度的辛烯基琥珀酸酐（OSA）改性小麦淀粉对面团和面条品质的影响仍不明确。在本研究中，我们制备了两种不同取代度的OSA改性小麦淀粉，并将它们作为添加剂加入到小麦淀粉-面筋蛋白模型面粉体系中，以评估其对面团加工特性的影响。傅里叶变换红外（FTIR）光谱结果显示，淀粉结构中引入了酯羰基（C=O）和羧酸盐（RCOO-）官能团。X射线衍射（XRD）分析表明，OSA改性降低了淀粉的相对结晶度，并破坏了天然淀粉的长程结构有序性。扫描电子显微镜（SEM）观察表明，OSA改性小麦淀粉颗粒表面变得更粗糙。OSA改性提高了淀粉的溶解度、吸水能力和表观粘度，但降低了淀粉的糊化温度，使淀粉更易于糊化。此外，加入OSA改性小麦淀粉显著改变了小麦面团的糊化行为和动态流变学特性，同时，添加了OSA改性淀粉（取代度DS = 0.019）的面条与对照组面条相比，烹饪时间缩短了29.0%，并提高了其吸水率。本研究为OSA改性小麦淀粉作为食品添加剂在小麦基食品中的应用提供了理论基础。
