Journal
FOOD CHEMISTRY
Volume 256, Issue -, Pages 413-418Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.02.147
Keywords
Octenyl succinic anhydride; Heat-moisture treatment; Sweet potato starch
Funding
- National Key R&D Program of China [2017YFD0400405]
- National Natural Science Foundation of China - China [31601429]
- Natural Science Foundation of Anhui Province - China [1708085QC78]
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In order to increase the degree of substitution (DS), a combination of heat-moisture treatment (HMT) and octenyl succinylation (OSA) was used to modify sweet potato starch (SPS). The content of OSA had significant influence on the DS of starch, and DS of HMT OSA-modified SPS (HOSA-SPS) was higher than that of OSA-modified SPS (OSA-SPS), indicating that prior HMT could enhance the reaction. HOSA-SPS showed higher contents of SDS and RS in comparison with OSA-SPS as OSA concentration was beyond 6%. HMT decreased swelling power of starch while OSA modification had a contrary role (p < 0.05). Scanning electron microscopy (SEM) showed starch was destroyed by OSA modification while HMT had slight effect on the structure. X-ray diffraction (XRD) indicated that crystal type of starch was transformed from C-to A-type resulted from HMT, and remained unchanged by OSA modification. The onset, peak, and conclusion gelatinization temperatures of starch increased by HMT and decreased by OSA modification (p < 0.05).
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