TY - JOUR
T1 - Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches
AU - Yao, Tianming
AU - Wen, Yadi
AU - Xu, Zekun
AU - Ma, Mengting
AU - Li, Peng
AU - Brennan, Charles
AU - Sui, Zhongquan
AU - Corke, Harold
N1 - Publisher Copyright:
© 2019
PY - 2020/2/1
Y1 - 2020/2/1
N2 - The impact of starch granule size on 2-octenyl-1-succinic anhydride (OSA) modification remains unclear. To investigate changes of structural, physicochemical, digestibility and emulsifying properties due to OSA modification, five small granule starches (from wheat, rice, oat, quinoa and amaranth) were selected and compared with a standard large granule starch (waxy maize). OSA starches were prepared in 3% (volume by weight) OSA reagent with continuous stirring for 6 h under constant pH of 8.5. The hypothesis was that property changes induced by OSA treatment can be more efficiently achieved in small granule starches (< 10 μm diameter). Small granule OSA starches generally had greater emulsion stability, swelling power and digestibility after gelatinization than waxy maize OSA starch, likely due to the unique physical properties and specific molecular structures of small granule starches, i.e. low sedimentation coefficient, low DP of amylopectin and highly branched amylopectin with short chain length. Granule sizes of OSA starches significantly impact on swelling power, amylose leaching, digestibility and emulsifying capacity, but to different extents depending on botanical origin.
AB - The impact of starch granule size on 2-octenyl-1-succinic anhydride (OSA) modification remains unclear. To investigate changes of structural, physicochemical, digestibility and emulsifying properties due to OSA modification, five small granule starches (from wheat, rice, oat, quinoa and amaranth) were selected and compared with a standard large granule starch (waxy maize). OSA starches were prepared in 3% (volume by weight) OSA reagent with continuous stirring for 6 h under constant pH of 8.5. The hypothesis was that property changes induced by OSA treatment can be more efficiently achieved in small granule starches (< 10 μm diameter). Small granule OSA starches generally had greater emulsion stability, swelling power and digestibility after gelatinization than waxy maize OSA starch, likely due to the unique physical properties and specific molecular structures of small granule starches, i.e. low sedimentation coefficient, low DP of amylopectin and highly branched amylopectin with short chain length. Granule sizes of OSA starches significantly impact on swelling power, amylose leaching, digestibility and emulsifying capacity, but to different extents depending on botanical origin.
KW - Emulsifying ability
KW - OSA modification
KW - Small granule starch
KW - Starch digestibility
UR - http://www.scopus.com/inward/record.url?scp=85076878308&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2019.12.129
DO - 10.1016/j.ijbiomac.2019.12.129
M3 - 文章
C2 - 31857164
AN - SCOPUS:85076878308
SN - 0141-8130
VL - 144
SP - 705
EP - 714
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -