Journal
FOOD CHEMISTRY
Volume 288, Issue -, Pages 354-360Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.03.017
Keywords
Reactive extrusion; Chemical modification; Degradation; Microstructure; Starch-lipid complex
Funding
- National Thirteenth Five-Year Plan for Science & Technology Support of China -China [2018YFC1603706]
- National First-Class Discipline Program of Food Science and Technology -China [JUFSTR20180203]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province - China [KYCX18_1765]
- Taishan Industrial Leading Talents - China
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Structural changes of chemically modified rice starch (CMRS) by one-step reactive extrusion (REX) via esterification, acetylation, hydroxypropylation, and cross-linking or dual-modification (hydroxypropylation-cross-linking and acetylation-cross-linking) were investigated. REX treatments exhibited a significant effect on the structure of rice starch granules, resulting in the destruction of the starch crystalline structure and formation of new crystalline complexes. The original A-type crystalline structure was transformed to VH-type after REX treatments, which were further confirmed by DSC experiments since a new endotherm at 100-122 degrees C was detected. Due to the susceptibility differences in shear-induced breakdown of amylopectin and amylose, the molecular degradation was heterogeneous and retarded by esterification but enhanced by cross-linking. Morphology analysis showed that the original starch granular structure was lost and replaced with a rougher and more irregular structure. In consequence, REX process exerted significant influences on rice starch granules which enhanced its resistance to enzyme hydrolysis.
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