Physicochemical properties of hydroxypropylated and cross-linked rice starches differential in amylose content
Physicochemical properties of hydroxypropylated and cross-linked rice starches differential in amylose content
复制标题
羟丙基化和交联大米淀粉的理化特性直链淀粉含量差异
DOI：
10.1016/j.ijbiomac.2019.01.194
复制
发表时间：
2019-05-01
影响因子：
8.2
通讯作者：
Shu, Xiaoli
中科院分区：
文献类型：
--
作者：
Shen, Yi;Zhang, Ning;Shu, Xiaoli
对AAC含量分别为6.93%、19.02%和48.41%的三种大米淀粉进行羟丙基化和交联。AAC影响改性效果，随着AAC的增加，羟丙基淀粉的摩尔取代度降低，交联淀粉的取代度增加。改性降低了淀粉的相对结晶度，但影响程度因品种而异。高AAC稻米的淀粉颗粒易被变性剂破坏。高AAC大米淀粉加工性能较好，改性对高AAC大米淀粉性质的影响更为显著。不同改性对淀粉性质的影响不同，交联降低了3种淀粉的MC含量、糊化透明度和膨胀势，而羟丙基化提高了高AAC淀粉的糊化透明度和膨胀势。高变性度降低淀粉的消化率，高CLD交联淀粉的消化率稳定，可能是一种适合生产平衡葡萄糖水平的淀粉类食品的变性剂。(C)2019年，任作家。由爱思唯尔公司出版
Hydroxypropylation and cross-linking were carried out on three rice starches with 6.93%, 19.02% and 48.41% AAC respectively. AAC affected the efficiency of modification, with AAC increased, the molar substitution of hydroxypropylated starch decreased while degree of substitution of cross-linked starch increased. Modifications decreased starch relative crystallinity while the impacts were dependent on rice varieties. Starch granules of high AAC rice were liable to be disrupted by modification. High AAC rice starch had better processability, modifications have more pronounced influences on starch properties of high AAC. Different modifications showed different influences on starch properties, cross-linking decreased MC content, pasting clarity and swelling power of all three starches, while hydroxypropylation increased pasting clarity and swelling power of high AAC starch. High-degree modifications decreased starch digestibility, higher-CLD crosslinked starch showed constant digestion rate and might be a suitable modification for produce starchy food for equilibrium glucose level. (C) 2019 The Authors. Published by Elsevier B.V.