期刊
FOOD CHEMISTRY
卷 134, 期 1, 页码 149-154出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.02.081
关键词
Early indica rice; Acetylation; Type 4 resistant starch (RS4)
资金
- National Natural Science Foundation of China [31071607]
Early indica rice was chemically modified via acetylation to make modified food starch products with high contents of resistant starch. High contents of RS4 (type 4 resistant starch) of the products were measured. The result showed that the RS4 content increased obviously via acetylation. Acetylated starch was studied by FT-IR (Fourier transform infrared spectroscopy), SEM (scanning electron microscopy), XRD (X-ray diffraction) and DSC (differential scanning calorimetry). The starch granules were destroyed as observed by SEM. The X-ray diffraction data showed that the crystal structure of acetylated starch with low degree of substitution changed slightly and a part of crystallite structure (2 theta 18 degrees) was destroyed when the acetyl content was more than 3.25%. The heat of crystalloid fusion, gelatinization temperature, and gelatinization enthalpy all decreased (DSC) as the degree of substitution increased. SEM, XRD and DSC indicated that the resistance to enzymatic degradation of acetylated starch depended on the degree of substitution and the integrity of starch granules. (C) 2012 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据