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| Zhengmao Zhang, Siming Zhao and Shanbai Xiong.Physicochemical properties of Indica rice starch modified by mechanical activation and octenyl succinic anhydride. Starch, 2017, 9-10: 1600008(1-8) . DOI: 10.1002/star.201600008 |
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Physicochemical properties of Indica rice starch modified by mechanical activation and octenyl succinic anhydride 作者:Zhang, ZM (Zhang, Zhengmao)[ 1,2 ] ; Zhao, SM (Zhao, Siming)[ 2 ] ; Xiong, SB (Xiong, Shanbai)[ 2 ] STARCH-STARKE 卷: 69 期: 9-10 文献号: UNSP 1600008 DOI: 10.1002/star.201600008 出版年: SEP 2017 查看期刊影响 摘要 Three types of modified Indica rice starch were obtained by combining mechanical activation (MA) with octenyl succinic anhydride (OSA) esterification. The samples were mechanically activated Indica rice starch (MA-IRS), mechanically activated Indica rice starch esterified by OSA (OSA-MA-IRS) and Indica rice starch that was esterified by OSA and mechanically activated (MA-OSA-IRS). The physicochemical properties of the three types of modified Indica rice starch were studied. The results indicate that the particle shape of OSA-MA-IRS was the most irregular among the three types of modified Indica rice starch, and the changes in morphology of MA-OSA-IRS were similar to those in mechanically activated Indica rice starch (MA-IRS), but the granules of MS-OSA-IRS were smaller than the granules of MA-IRS after an identical mechanical activation time. The results of X-ray diffraction showed that a new crystalline structure formed during preparation of OSA-MA-IRS, and the crystal structure of OSA-IRS was more easily destroyed by mechanical force than that of IRS. Therefore, for the same mechanical activation time, the transparency and reducing power for each sample were ranked in the following order: MA-OSA-IRS, MA-IRS, and OSA-MA-IRS. However, the blue value from iodine staining and apparent viscosity showed the reverse trend. The emulsifying activity index decreased in the following order: OSA-MA-IRS, MA-OSA-IRS, and MA-IRS. 关键词 作者关键词:Indica rice starch; Mechanical activation; Octenyl succinic anhydride; Physicochemical properties KeyWords Plus:WAXY MAIZE STARCH; MOLECULAR-PROPERTIES; AMYLOSE CONTENT; CASSAVA STARCH; STABILITY; EMULSIONS; GRANULES; ESTERS 作者信息 通讯作者地址: Xiong, SB (通讯作者) 显示增强组织信息的名称 Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China. 地址: [ 1 ] Hubei Engn Univ, Hubei Key Lab Qual Control Characterist Fruits &, Coll Life Sci & Technol, Xiaogan, Peoples R China 显示增强组织信息的名称 [ 2 ] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China 电子邮件地址:xiongsb@mail.hzau.edu.cn 出版商 WILEY-V C H VERLAG GMBH, POSTFACH 101161, 69451 WEINHEIM, GERMANY 类别 / 分类 研究方向:Food Science & Technology Web of Science 类别:Food Science & Technology 文献信息 文献类型:Article 语种:English 入藏号: WOS:000410056900024 ISSN: 0038-9056 eISSN: 1521-379X 期刊信息 Impact Factor (影响因子): Journal Citation Reports 其他信息 IDS 号: FG3KQ Web of Science 核心合集中的 "引用的参考文献": 33 Web of Science 核心合集中的 "被引频次": 0 |
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