Impact of the degree of octenyl succinylation on metal ions complexation and functional properties of maize starch
Impact of the degree of octenyl succinylation on metal ions complexation and functional properties of maize starch
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DOI：
10.1016/j.foodchem.2018.11.075
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发表时间：
2019-04-25
期刊：
影响因子：
8.8
通讯作者：
Witczak, Mariusz
中科院分区：
文献类型：
--
作者：
Krolikowska, Karolina;Pietrzyk, Slawomir;Witczak, Mariusz
将天然淀粉与辛烯基丁二酸酐（OSA）以3%或9%的浓度酯化，然后与金属离子络合得到改性玉米淀粉。测定了被试淀粉的取代度、金属离子含量、水动力粒度分布、特征粘度、糊化特性和糊化表面张力。并对改性淀粉制备的乳剂进行了油滴大小分布和贮存稳定性的研究。研究发现，3% OSA与镁或钙络合酯化琥珀酸辛烯基淀粉（OS淀粉），其水动力粒径和特性粘度均有所降低。两种酯化淀粉中钾的存在增加了它们的水结合能力和在水中的溶解度。在大多数情况下，金属离子的络合作用降低了OS淀粉糊的粘度。与未酯化淀粉制备的乳液相比，由改性淀粉制备的乳液具有更小的油滴，并且在储存过程中更稳定。
Modified maize starches were obtained by the esterification of native starch with octenyl succinic anhydride (OSA) at levels of 3% or 9%, and afterwards by its complexation with metal ions. The degree of substitution, contents of metal ions, hydrodynamic size distribution, intrinsic viscosity, pasting characteristics of the tested starches, and pastes surface tension were determined. Moreover, emulsions prepared from the modified starches were studied for oil droplet size distribution and storage stability. Reduction of hydrodynamic size and intrinsic viscosity was observed in octentyl succinate starch (OS starch) esterified with 3% OSA complexed with magnesium or calcium. The presence of potassium in both esterified starches increased their water binding capacity and solubility in water. In most cases, complexation with metal ions decreased viscosity of OS starch pastes. Emulsions prepared from the modified starches had smaller oil droplets and were more stable during storage, compared to the systems prepared from non-esterified starch.