Functional, physicochemical properties and structure of cross-linked oxidized maize starch

被引：176
作者：
Liu, Jianhua [1 ]
Wang, Bin [1 ]
Lin, Long [1 ]
Zhang, Jianyou [1 ]
Liu, Weilin [2 ]
Xie, Jianhua [3 ]
Ding, Yuting [1 ]
机构：
[1] Zhejiang Univ Technol, Coll Biol & Environm Engn, Hangzhou 310014, Zhejiang, Peoples R China
[2] Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China
[3] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2014年 / 36卷
关键词：
Maize starch; Cross-linked; Oxidized; Functional properties; Physicochemical properties; Structure; RHEOLOGICAL PROPERTIES; LINKING; CORN; STATE; PEROXIDE; AMYLOSE;
D O I：
10.1016/j.foodhyd.2013.08.013
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Cross-linked, oxidized and cross-linked oxidized maize starches were prepared with hydrogen peroxide and sodium trimetaphosphate (STMP), respectively. The physicochemical properties, determined by differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD), confirmed that the native maize starch was successfully modified. The functional properties (solubility, light transmittance, retrogradation rate and freeze-thaw stability) of native and modified starches demonstrated that cross-linked starch displayed the best freeze-thaw stability. The light transmittance and retrogradation properties of cross-linked oxidized starch were highly improved compared to the native starch. This work suggested that both cross-linking and oxidation firstly happened in amorphous regions of the starch, and a possible structure of cross-linked oxidized maize starch and reaction mechanisms were hypothesized. (c) 2013 Elsevier Ltd. All rights reserved.
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页码：45 / 52
页数：8
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