Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals  

作　　者：王舰 张瑞 黄镇宇 蔡铭 楼文雨 王龑 Adem Gharsallaoui Hynek Roubik 杨开 孙培龙 Jian Wang;Rui Zhang;Zhenyu Huang;Ming Cai;Wenyu Lou;Yan Wang;Adem Gharsallaoui;Hynek Roubik;Kai Yang;Peilong Sun(College of Food Science and Engineering,Key Laboratory of Food Macromolecular Resources Processing Technology Research,Zhejiang University of Technology,Hangzhou,China;CNRS,LAGEPP UMR 5007,Univ.Lyon,UniversitéClaude Bernard Lyon 1,Villeurbanne,Lyon,France;Department of Sustainable Technologies,Faculty of Tropical AgriSciences,Czech University of Life Sciences Prague,Prague,Czech Republic)

机构地区：[1]College of Food Science and Engineering,Key Laboratory of Food Macromolecular Resources Processing Technology Research,Zhejiang University of Technology,Hangzhou,China [2]CNRS,LAGEPP UMR 5007,Univ.Lyon,UniversitéClaude Bernard Lyon 1,Villeurbanne,Lyon,France [3]Department of Sustainable Technologies,Faculty of Tropical AgriSciences,Czech University of Life Sciences Prague,Prague,Czech Republic

出　　处：《Food Quality and Safety》2023年第3期503-515,共13页食品品质与安全研究（英文版）

基　　金：supported by the Key Research and Development Projects of Zhejiang(No.2022C04021);Zhejiang Provincial Natural Science Foundation(No.LQ23C200013),China.

摘　　要：Tiger nut(Cyperus esculentus L.)is an ideal raw material for oil extraction,but starch-rich tiger nut meal,a by-product of oil extraction,has not been fully utilized.For this,starch was isolated from tiger nut meal,and then starch nanoparticles were prepared by gelatinization,ultrasonication and nanoprecipitation under different conditions.The preparation parameters were optimized by measuring the particle size with dynamic light scattering,and the physicochemical properties of native starch and nano starch were evaluated.The results showed that,compared to native starch,starch nanoparticle(nano starch)has a higher amylose content(39.05%),solubility(56.13%),and swelling power(58.01%).Furthermore,native starch and nano starch were esterified with octenyl succinic anhydride(OSA),respectively,conferring amphiphilic properties.The effects of OSA modification on the resistant starch content,thermal properties,and microstructure of starches were characterized.The resistant starch content of tiger nut native starch increased by 10.81%after OSA modification,while the resistant starch content of OSA nano starch increased to 37.76%.Compared to native starch,the gelatinization temperature of OSA nano starch decreased by 2.7℃ and nano starch decreased by 5.68℃.OSA modified nano starch showed a unique microstructure,such as a slender fiber structure and a regular oblate structure.The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase.The findings presented in this investigation provide a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.

关 键 词：tiger nut starch ultrasonication NANOPRECIPITATION modification OSA nano starch physicochemical properties 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]