Octenylsuccinic anhydride group distribution in esterified maize starches with different granular structure and its effect on starch digestibility  

作　　者：Chengming Shi Song Zhu Chaodong Du Fang Zhong Dejian Huang Yue Li 

机构地区：[1]State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,214122,China [2]School of Food Science and Technology,Jiangnan University,Wuxi,214122,China [3]International Joint Laboratory on Food Safety,Jiangnan University,Wuxi,214122,China [4]Department of Food Science and Technology,National University of Singapore,117542,Singapore

出　　处：《Food Bioscience》2022年第6期1154-1161,共8页食品生物科学（英文）

基　　金：supported by the National Natural Science Foundation of China(No.32272314,31871794);111 project(B0719028);national first-class discipline program of Food Science and Technology(JUFSTR20180204);program of“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”,China.

摘　　要：This study aimed to investigate the distribution of octenylsuccinic anhydrid (OSA) groups in different maize starch granules and its effect on starch digestibility. OSA starches with two substitution degrees (DS) about 0.02 and 0.05 were prepared. Confocal Laser Scanning Microscopy and Confocal Raman spectra showed that OSA groups distributed mainly on the granules surface at low DS of all the starches. The content of OSA groups in center area increased with the increasing DS for A-type starch, while the content of OSA groups decreased from the surface to inner at both low and high DS for B-type starch. This demonstrated that OSA reagent could travel through the granule pores and channels to arrive at the cavity in the A-type starch. However, due to a dense internal structure for B-type starch, OSA groups could graft into the granule only by penetration. Analysis of X-ray Diffraction showed that the degree of crystallinity slightly decreased as the increasing DS of OSA starch. The content of rapidly digestible (RDS) and slowly digestible starch (SDS) decreased, but that of resistant starch (RS) increased in the raw OSA starches with the increasing DS (RDS: 23.0%, RDS: 8.3%, RS: 72.3% for the raw waxy maize starch with 0.05 DS). It indicated that the hydrolysis of the OSA starches was influenced by the distribution of OSA groups.

关 键 词：Modified maize starch OSA starch OSA group distribution Granular structure DIGESTION 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]