Influence of acetylation on physicochemical and morphological characteristics of pigeon pea starch
Influence of acetylation on physicochemical and morphological characteristics of pigeon pea starch
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DOI：
10.1016/j.foodhyd.2019.105424
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发表时间：
2020-03-01
影响因子：
10.7
通讯作者：
Aluko, Rotimi E.
中科院分区：
文献类型：
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作者：
Olagunju, Aderonke I.;Omoba, Olufunmilayo S.;Aluko, Rotimi E.
天然淀粉在工业食品应用中表现出一些与较差的物理化学性质相关的技术缺陷;然而，淀粉的改性可以弥补功能性的缺乏。从木豆籽中提取淀粉，用醋酸酐进行酯化改性，得到取代度分别为0.05、0.09和0.14的木豆淀粉。乙酰化降低了糊化的热转变温度和热焓。DS（0.05）淀粉的老化趋势最小（30.54%）。FTIR光谱在1245、1370和1732 cm（-1）（分别为C-C、C-O和C=O伸缩振动）处显示出特征吸收峰。所有三个特征FTIR峰的积分带强度随DS的增加而线性增加。SEM图像显示，乙酰化没有导致淀粉颗粒的形状和大小的任何可观察到的变化，但是，在0.14 DS的淀粉颗粒有一个显着的破裂。乙酰化淀粉的理化性质得到明显改善，表明其作为食品添加剂的潜在用途。
Native starches exhibit some technological drawbacks in industrial food applications associated with poor physico-chemical properties; however, modification of starch can remedy the lack of functionality. Starch was extracted from pigeon pea seeds, modified by esterification with acetic anhydride to obtain 0.05, 0.09 and 0.14 degree of substitution (DS). Acetylation decreased the heat transition temperatures and enthalpy of gelatinization. DS (0.05) starch showed the least retrogradation tendency (30.54%). FTIR spectra showed characteristic absorption peaks at 1245, 1370 and 1732 cm(-1) (C-C, C-O and C=O stretch vibrations, respectively). Integrated band intensities of all three characteristic FTIR peaks increased linearly with increasing DS. SEM imaging showed that acetylation did not lead to any observable change in starch granule shape and size; however, there was a significant rupture of starch granules at 0.14 DS. The physicochemical properties of the acetylated starches were significantly improved, demonstrating its potential usefulness as food additive.