期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 120, 期 -, 页码 547-556出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2018.08.161
关键词
Chemical modification; Chinese water chestnut; Eleocharis dulcis (Burm.f.) Trin. ex Hensch; Physicochemical properties; Starch; Structure
资金
- National Natural Science Foundation of China, China [31571788, 31101216]
- Natural Science Foundation of Jiangsu Province, China [BK20151310]
- Qing Lan Project of Jiangsu Province, China
- High Level Talent Support Program of Yangzhou University, China
Chinese water chestnut [Eleocharis dulcis (Burm.f.) Trin. ex Hensch] is a starch-rich aquatic plant widely consumed throughout the oriental countries. In this study, different chemically modified Chinese water chestnut starches including acetylated starch (AS), succinylated starch (SS) and carboxymethylated starch (CMS) were prepared. The structural and physicochemical properties of native starch and chemically modified Chinese water chestnut starches were compared for the first time. The degrees of substitution for AS, SS and CMS were 0.087, 0.575 and 0.972, respectively. Results of powder X-ray diffractometry, small-angle X-ray scattering and scanning electron microscopy indicated the crystalline regions and morphology of native starch were destroyed by chemical modification. Notably, carboxymethylation completely destroyed the original morphology of native starch and thus CMS exhibited an amorphous state. Besides, AS and SS showed significantly lower gelatinization properties than native starch. The thermal stability decreased in the order of CMS > AS > native starch > SS, whereas viscoelastic properties decreased in the order of SS > CMS > native starch > AS pastes. Notably, CMS exhibited the highest swelling power, solubility, paste clarity and resistant starch content, implying CMS might have wide applications in food industry. (C) 2018 Elsevier B.V. All rights reserved.
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