【作者】 郑慧心； 马春敏； 边鑫； 王冰； 徐悦； 张光； 刘晓飞； 王艳； 杨杨； 张娜；

【Author】 Zheng Huixin;Ma Chunmin;Bian Xin;Wang Bing;Xu Yue;Zhang Guang;Liu Xiaofei;Wang Yan;Yang Yang;Zhang Na;Harbin University of Commerce;

【机构】 哈尔滨商业大学；

【摘要】 大米淀粉易发生逆向迁移和热稳定性不足的缺陷,限制了其应用潜力。本研究采用有机酸酯化法对大米淀粉进行改性,以柠檬酸和苹果酸作为酯化剂,探究其对分子结构和特性的影响。实验结果表明,当酸浓度为40%时,柠檬酸-大米淀粉酯和苹果酸-大米淀粉酯的取代度分别达到最大值0.650和0.320。酯化处理通过增加无定形区、短链淀粉和直链淀粉含量,同时降低分子量、短程有序结构和结晶度,显著改变了大米淀粉的晶体结构,导致凝胶化焓值明显下降。柠檬酸和苹果酸酯化均增强了大米淀粉的持水能力和热稳定性。值得注意的是,柠檬酸酯化的大米淀粉改善效果优于苹果酸酯化,这可能是因为柠檬酸比苹果酸含有更多羧基且酯化程度更高。因此,采用柠檬酸和苹果酸的酯化处理能有效提升大米淀粉的理化特性,为拓展其应用领域提供了重要参考。更多还原

【Abstract】 The defects of easy retrogradation and insufficient thermal stability in rice starch limit its potential applications.This study employed organic acid esterification to modify rice starch,utilizing citric acid and malic acid as esterifying agents to examine their impacts on molecular architecture and characteristics.The results showed that the degree of substitution of the citric acid-rice starch ester and malic acid-rice starch ester reached the maximum when the acid concentration was 40%,which were 0.650 and 0.320,respectively.Esterification altered the crystalline structure of rice starch by enhancing the amorphous region,short-chain starch,and amylose content,while lowering the molecular weight,short-range ordered structure,and crystallinity,resulting in a notable decrease in gelatinization enthalpy.Esterification with citric acid and malic acid enhanced the rice starch’s water-binding capacity and thermal stability.Notably,citric acid-esterified rice starch showed a better improvement effect than malic acid-esterified rice starch,which may be because citric acid has more carboxyl groups than malic acid and has a higher degree of esterification.Therefore,the esterification treatment employing citric and malic acids enhanced the physical and chemical characteristics of rice starch,offering valuable insights for broadening its applications.更多还原