期刊
JOURNAL OF FOOD QUALITY
卷 2022, 期 -, 页码 -出版社
WILEY-HINDAWI
DOI: 10.1155/2022/4556827
关键词
-
资金
- National Natural Science Foundation of China [31571794, 31560437]
- National First-Class Discipline Program of Food Science and Technology [JUFSTR20180204]
- Science and Technology Major Project of Guangxi [guikeAA17202029]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX21_2046]
Enzymatic treatment and OSA esterification can improve the ability of starch to absorb menthone, with P-OSA showing higher oil absorption rate and degree of substitution. High OSA addition affects the structure and pores of starch, and the pores in P-OSA facilitate the reaction inside the granules.
In order to improve the ability of starch to absorb menthone, corn starch was modified by enzymatic treatment (amyloglucosidase and alpha-amylase) combined with octenyl succinic anhydride (OSA) esterification. The oil absorption rate of starch modified by enzymatic treatment followed by OSA (P-OSA) reached 101.33%, whereas that of samples with reverse action sequences (OSA-P) was only 59.67%. The degree of substitution of OSA-P was also generally lower than that of P-OSA. At high OSA addition, OSA-P had a smaller specific surface area with fewer pores because octenyl succinic (OS) groups impeded the enzymatic treatment. Compared with OSA-P, the lamellar structure of P-OSA is sparser and less ordered. Owing to its pores, P-OSA was beneficial for the reaction to occur inside the granules, which was observed by Raman spectroscopy and laser confocal microscopy. At high OSA addition, the loading of P-OSA to menthone could reach 64.34 mg/g.
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