Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β-cyclodextrins
Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β-cyclodextrins
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由β-环糊精物理改性淀粉制备的缓慢消化淀粉的热特性和结晶特性
DOI：
10.1002/star.201500370
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发表时间：
2017
期刊：
影响因子：
--
通讯作者：
Jinling Zhan
中科院分区：
文献类型：
--
作者：
Yaoqi Tian;Shixiu Wang;Qunyi Tong;Jinling Zhan
缓慢消化淀粉（SDS）是由β-环糊精（β-CD）、麦芽糖基-β-CD和羟丙基-β-CD物理改性的大米淀粉制备而成。进一步探讨了其热稳定性和结晶特性，因为这些特性对于热处理过程中的 SDS 很重要。结果表明，经β-CD物理改性并干热15分钟的淀粉，其残留SDS的最大百分比为78.2%；湿热加热15分钟的淀粉，其残余SDS的最大百分比为73.7%。经β-CD物理改性的淀粉比对照样品表现出更高的峰值熔融温度、结束温度和熔融焓变。结晶数据表明，β-CD 物理改性淀粉中 SDS 的较高产率可能归因于部分 V 型微晶差异较大。形成了更完美的微晶和不完美的微晶，并将其指定为SDS产品的主要成分。这些结果表明，β-CD物理改性的淀粉由于形成VII型微晶而具有更高的热稳定性，适合在热加工过程中的潜在应用。
Slowly digestible starch (SDS) was prepared from rice starches physically modified by β‐cyclodextrin (β‐CD), maltosyl‐β‐CD, and hydroxypropyl‐β‐CD. Its thermal stability and crystalline properties were further explored, since such properties were important for SDS during heat processing. The results showed that the maximum percentage of remaining SDS was 78.2% for the starch physically modified by β‐CD and subjected to dry heating for 15 min, and 73.7% for the starch subjected to moisture heating for 15 min. The starches physically modified by β‐CD exhibited a higher peak melting temperature, conclusion temperature, and enthalpy change of melting than the control sample. The crystalline data indicated that the higher yield of SDS in the starch physically modified by β‐CD could be attributed to a greater difference of partial V‐type crystallites. More perfect crystallites and imperfect crystallites were formed, and designated as the major components of the SDS product. These findings suggest that the starch physically modified by β‐CD had higher thermal stability because of the formation of VII‐type crystallites, and was suitable for potential application during heat processing.