Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch

被引：158

作者：

Miao, Ming ^{[1
]}

Li, Rong ^{[1
]}

Jiang, Bo ^{[1
]}

Cui, Steve W. ^{[1
,2
]}

Zhang, Tao ^{[1
]}

Jin, Zhengyu ^{[1
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Agr & Agri Food Canada, Food Res Program, Guelph, ON N1G 5C9, Canada

来源：

FOOD CHEMISTRY | 2014年 / 151卷

基金：

国家高技术研究发展计划(863计划); 中国国家自然科学基金;

关键词：

Octenyl succinic anhydride esterification; Sugary maize soluble starch; Waxy maize starch; Structure; Pickering emulsion property; Digestibility; GLYCEMIC RESPONSE; ALPHA-GLUCANS; CORN STARCHES; ANHYDRIDE; EMULSIFICATION; ADSORPTION; EMULSIONS;

D O I：

10.1016/j.foodchem.2013.11.043

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The structure and physicochemical properties of octenyl succinic anhydride (USA) starches prepared from sugary maize (SMSS) and waxy maize (WMS) were studied and compared. The degree of substitution (DS) increased linearly with the amount of USA, while the DS of OSA-SMSS was higher than that of OSA-WMS using equivalent modification conditions. FT-IR analysis indicated that two characteristic peaks, at 1725 and 1570 cm(-1), were observed for OSA-starch. The weight-average of the molar mass (M-w) and z-root mean square radius of gyration (R-z) of SMSS increased with increased USA esterification substitutions, whereas M-w was reduced and R-z was nearly constant for WMS. The zeta-potential and emulsifying activity increased with DS for starch modified with USA. OSA-SMSS (DS of 0.0192) was the best material for stable oil-in-water emulsion preparation. The increase of DS in USA-starch resulted in a substantial reduction of RDS content with an accompanying increase of SDS and RS. This study revealed the potential application of USA-SMSS as a particle stabilizer of oil-in-water emulsion, which would allow encapsulate and protect functional food components. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.

引用

页码：154 / 160

页数：7

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