TY - JOUR
T1 - Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches
AU - Zhang, Chuangchuang
AU - Ma, Mengting
AU - Xu, Yijuan
AU - Xu, Zekun
AU - Sui, Zhongquan
AU - Corke, Harold
N1 - Publisher Copyright:
© 2021 Elsevier B.V.
PY - 2021/11/1
Y1 - 2021/11/1
N2 - This study compared blending effects of native and octenyl succinic anhydride (OSA) modified blends (waxy rice and waxy potato starch). OSA groups were observed to be present primarily in the outer layer of waxy potato starch granule, but throughout the whole waxy rice granule. A high linear correlation with blending ratio was observed for trough viscosity and final viscosity of native blends, but for peak viscosity (PV) and breakdown viscosity (BD) of esterified blends. PV and BD of esterified blends showed weaker non-additive effects than those of native blends. Consistency coefficient in downward curve, flow behavior index in downward curve, and loss tangent mainly showed non-additive effects in native blends, but additive effects in esterified blends. OSA modification affects interaction between molecules on the outer surfaces of two starch granules by altering molecular structures on the outer surfaces, resulting in different blending effects between native and esterified waxy starch blends.
AB - This study compared blending effects of native and octenyl succinic anhydride (OSA) modified blends (waxy rice and waxy potato starch). OSA groups were observed to be present primarily in the outer layer of waxy potato starch granule, but throughout the whole waxy rice granule. A high linear correlation with blending ratio was observed for trough viscosity and final viscosity of native blends, but for peak viscosity (PV) and breakdown viscosity (BD) of esterified blends. PV and BD of esterified blends showed weaker non-additive effects than those of native blends. Consistency coefficient in downward curve, flow behavior index in downward curve, and loss tangent mainly showed non-additive effects in native blends, but additive effects in esterified blends. OSA modification affects interaction between molecules on the outer surfaces of two starch granules by altering molecular structures on the outer surfaces, resulting in different blending effects between native and esterified waxy starch blends.
KW - Dual modification
KW - Gelatinization
KW - Non-additive behavior
KW - OSA distribution
KW - Starch mixture
KW - Starch molecules interaction
UR - http://www.scopus.com/inward/record.url?scp=85114109479&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2021.08.113
DO - 10.1016/j.ijbiomac.2021.08.113
M3 - 文章
C2 - 34419541
AN - SCOPUS:85114109479
SN - 0141-8130
VL - 190
SP - 1
EP - 10
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -