Enhancement of octenyl succinylation of cassava starch by prior modification with heat-moisture treatment

被引：26
作者：
Jiranuntakul, Wittawat [1 ]
Puncha-arnon, Santhanee [1 ]
Uttapap, Dudsadee [1 ]
机构：
[1] King Mongkuts Univ Technol Thonburi, Sch Bioresources & Technol, Div Biochem Technol, Bangkok 10150, Thailand
来源：
STARCH-STARKE | 2014年 / 66卷 / 11-12期
关键词：
Cassava starch; Heat-moisture treatment; Octenyl succinic anhydride esterification; Physicochemical properties; INDICA RICE STARCH; HYDROTHERMAL MODIFICATIONS; PHYSICOCHEMICAL PROPERTIES; POTATO STARCH; AMARANTH STARCHES; CORN STARCH; WAXY MAIZE; X-RAY; ANHYDRIDE; TUBER;
D O I：
10.1002/star.201400115
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of heat-moisture treatment (HMT; moisture content of 25%, at 100 degrees C for 1, 3, or 5h) prior to octenyl succinylation on degree of substitution (DS), reaction efficiency (RE), FTIR, pasting properties, starch gel morphology, and emulsifying capacity of cassava starch were investigated. Octenyl succinylated heat-moisture treated (OSHMT) starch had higher DS and RE than octenyl succinylated (OS) starch, indicating that prior HMT could enhance the reaction between octenyl succinic anhydride (OSA) and hydroxyl groups of starch molecules. However, the difference between OS and OSHMT starches could not be verified from FT-IR spectra. Paste viscosities of OSHMT starches were higher than native and OS starches, whereas pasting temperature of OSHMT starches was between those of OS and HMT starches. Emulsifying capacity of OSHMT starches was slightly higher than the starch modified by OSA alone.
引用
收藏
页码：1071 / 1078
页数：8
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