TY - JOUR
T1 - Physicochemical and structural characteristics of the octenyl succinic ester of ginkgo starch
AU - Zheng, Yi
AU - Hu, Lanlan
AU - Ding, Ning
AU - Liu, Ping
AU - Yao, Cheng
AU - Zhang, Huanxin
N1 - Publisher Copyright:
© 2016 Elsevier B.V.
PY - 2017/1/1
Y1 - 2017/1/1
N2 - The physicochemical and structural characteristics of octenyl succinate (OS)-starch prepared from ginkgo starch were investigated. The degree of substitution (DS) and reaction efficiency of 1.5 and 3.0% OSA-modified starch were 0.0065, 77.9% and 0.0172, 70.4%, respectively. OSA modification caused a reduction in glucose yield but no significant changes in the z-root mean square radius of gyration (Rz), even though the weight-average molar weight (Mw) and molecular density (ρ) were reduced. Two newabsorption bands (1725 and 1570 cm−1) were observed for OS-starch. The heat of gelatinization (ΔH), onset (To), peak (Tp), and conclusion (Tc) temperatures decreased as the OSA level increased. OSA level did not significantly affect relative crystallinity (Xc), showing that OSA esterification occurred primarily in the amorphous domain. The rheological characteristics of OS-starch pastes indicated highly shear-thinning fluids. This study showed that changes in digestibility and rheological properties of OS-starch depended both on DS and starch structure.
AB - The physicochemical and structural characteristics of octenyl succinate (OS)-starch prepared from ginkgo starch were investigated. The degree of substitution (DS) and reaction efficiency of 1.5 and 3.0% OSA-modified starch were 0.0065, 77.9% and 0.0172, 70.4%, respectively. OSA modification caused a reduction in glucose yield but no significant changes in the z-root mean square radius of gyration (Rz), even though the weight-average molar weight (Mw) and molecular density (ρ) were reduced. Two newabsorption bands (1725 and 1570 cm−1) were observed for OS-starch. The heat of gelatinization (ΔH), onset (To), peak (Tp), and conclusion (Tc) temperatures decreased as the OSA level increased. OSA level did not significantly affect relative crystallinity (Xc), showing that OSA esterification occurred primarily in the amorphous domain. The rheological characteristics of OS-starch pastes indicated highly shear-thinning fluids. This study showed that changes in digestibility and rheological properties of OS-starch depended both on DS and starch structure.
KW - Ginkgo starch
KW - In vitro digestibility
KW - Octenyl succinic anhydride esterification
UR - http://www.scopus.com/inward/record.url?scp=84994643788&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2016.10.017
DO - 10.1016/j.ijbiomac.2016.10.017
M3 - 文章
C2 - 27746353
AN - SCOPUS:84994643788
SN - 0141-8130
VL - 94
SP - 566
EP - 570
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -