琥珀酸酐
淀粉
化学
吸光度
傅里叶变换红外光谱
变性淀粉
正交晶系
乳状液
焓
食品科学
核化学
色谱法
有机化学
化学工程
晶体结构
物理
量子力学
工程类
作者
Lei Xu,Zhimin Bai,Jiaqing Feng,Lin He,Jiayu Ren,Shihao Chai,Xiaoming Chen
标识
DOI:10.1016/j.ijbiomac.2023.124535
摘要
Impact of octenyl succinic anhydride (OSA) esterification on the structural, thermal, pasting, and emulsifying characteristics of adlay starch was investigated. The degree of substitution (DS) increased significantly from 0.008 to 0.025 with increasing OSA quantity, and the bands intensity at 1724 cm-1 and 1572 cm-1 in Fourier transform infrared spectroscopy increased with increasing DS. OSA modified starch showed unaltered orthorhombic diffraction pattern and morphological structure in native adlay starch, but gelatinization temperatures and enthalpy decreased significantly. Higher DS values lowered iodine binding capacity (from 1.37 to 0.77) and a shift in the maximum absorbance wavelength toward the shortwave direction was observed (from 530 nm to 510 nm). Significant increases were observed in peak, through, breakdown and final viscosities upon OSA esterification, while the pasting temperature decreased. Furthermore, contact angles increased significantly from 27.4° to 73.4° with increasing DS, and OSA-starch exhibited superior emulsion stability. Therefore, esterification with OSA effectively modified adlay starch to meet industrial demands and enhance its functional properties.
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