High-speed shear effect on properties and octenylsuccinic anhydride modification of corn starch

被引：52
作者：
Wang, Chan [1 ]
He, Xiaowei [1 ]
Fu, Xiong [1 ]
Luo, Faxing [1 ]
Huang, Qiang [1 ]
机构：
[1] S China Univ Technol, Coll Food Sci, Guangzhou 510640, Guangdong, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2015年 / 44卷
基金：
中国国家自然科学基金;
关键词：
Octenylsuccinate starch; High speed shearing; Starch pasting properties; Reaction efficiency; SUCCINIC ANHYDRIDE; MAIZE STARCH; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; PHYSICAL-PROPERTIES; PASTING PROPERTIES; GRANULES; GELATINIZATION; AMYLOPECTIN; DEGRADATION;
D O I：
10.1016/j.foodhyd.2014.09.007
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The reaction between starch granules and octenylsuccinic anhydride (OSA) is normally retarded due to poor penetration of big oily OSA droplets into starch granules in an aqueous reaction system. High-speed shear was used to improve the degree of substitution (DS) and reaction efficiency (RE) of octenylsuccinate (OS) starch. Effects of high-speed shear on the physicochemical properties of corn starch and OS-starch synthesis were investigated. Results showed that no significant difference was observed in melting temperature and crystalline structure of treated starch when shear rate was less than 1.5 x 10(4) rpm. Treatment could degrade the starch molecule and release soluble saccharides. High-speed shear treated starch (H-starch) exhibited lower enthalpy change, and higher stability of hot and cold paste. OS-starch prepared using high-speed shear (H-OS-starch) showed more homogenous substitute group distribution in starch granule than that of control, as shown by confocal laser scanning microscopy. HOS-starch also showed higher DS and RE, slightly lower pasting temperature, higher stability of hot and cold paste, and higher clarity and freeze-thaw stability, compared with the control. (C) 2014 Elsevier Ltd. All rights reserved.
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收藏
页码：32 / 39
页数：8
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