Waxy and non-waxy rice starches from japonica type Korean rice varieties were esterified with different levels of octenyl succinic anhydride (OSA), and the molecular structure of amylopectin (AP), digestibility, and emulsion stability were investigated. As OSA levels increased, the degree of substitution, granule size, peak and final viscosities, emulsion stability, and short chain of AP increased. However, the gelatinization temperature and enthalpy, and digestibility decreased. All OSA esterified starches showed a new band at 1723 cm−1, but maintained A-type crystallinity. The DP6-12 of AP in waxy rice starch (WRS) was higher than that in non-waxy rice starch (NRS) with increasing OSA levels. Because the amylose and long chain of AP accessed easily with OSA groups, the digestibility of NRS was lower than that of WRS. The emulsion stability was higher in WRS than in NRS. From the above results, it is suggested that amylose should have a higher affinity with OSA esterification than AP and that the emulsion stability should increase in WRS, but the digestibility should decrease in NRS after OSA modification.
展开▼
机译：用不同含量的辛烯基琥珀酸酐（OSA）酯化了粳型韩国水稻品种的蜡质和非蜡质稻米淀粉，并研究了支链淀粉（AP）的分子结构，消化率和乳化稳定性。随着OSA含量的增加，AP的取代度，颗粒大小，峰和最终粘度，乳液稳定性和短链增加。然而，糊化温度和焓以及消化率降低。所有的OSA酯化淀粉在1723 cm -1 处均显示出新的谱带，但保持A型结晶性。随着OSA含量的增加，糯米淀粉（WRS）中AP的DP6-12高于非糯米淀粉（NRS）。由于OSA组很容易接近AP的直链淀粉和长链，因此NRS的消化率低于WRS。 WRS中的乳液稳定性高于NRS。从以上结果可以看出，直链淀粉对OSA酯化的亲和力应比AP高，WRS的乳液稳定性应提高，而OSA改性后的NRS的消化率应降低。
展开▼
