不同取代度辛烯基丁二酸酐大米淀粉酯的理化、结构和薄膜性质及其相关性分析

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-09-25 DOI:10.1016/j.foodres.2025.117577

Jia-jing Zhang , Yue Xu , Xin Bian , Chun-Min Ma, Bing Wang, Guang Zhang, Yan Wang, Yang Yang, Na Zhang

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引用次数: 0

摘要

本研究考察了不同取代度辛烯基丁二酸酐（OSA）大米淀粉酯（DS）的理化性质和结构性质，并进一步考察了其膜性，建立了其理化性质与膜性之间的相关性。傅里叶变换红外光谱和x射线衍射分析证实，OSA改性主要破坏了淀粉的无定形区，降低了淀粉的近程有序度和结晶度。这些结构变化促进了淀粉糊化，表现为粘度增强、溶胀能力改善、糊化温度和热性能焓降低。此外，引入具有较大位阻的OSA增加了淀粉链之间的缠结，抑制了淀粉链通过氢键重排。这种作用减少了淀粉的退化，同时提高了保水能力，从而改善了冻融稳定性和沉积稳定性。DS对薄膜性能有显著影响，当DS = 0.019时，薄膜的断裂伸长率和阻氧性能分别提高了203.22%和48.40%，而溶解度降低了19.31%。然而，在较高的DS水平（0.022,0.024）下，薄膜的性能受到损害。Pearson相关分析表明，DS通过调节淀粉酯的粘度、保水能力和乳化性能来调节膜厚、力学性能和氧屏障性能，从而建立了淀粉酯的理化性质与膜性能之间的明确关系。综上所述，本研究揭示了不同DS的OSA淀粉酯对其膜性能的影响，促进了OSA大米淀粉膜性能的精准调控，有针对性地应用于食品包装。

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Physicochemical, structural, and film properties of octenyl succinic anhydride rice starch esters with different degrees of substitution and their correlation analysis

This study investigated the physicochemical and structural properties of octenyl succinic anhydride (OSA) rice starch esters with different degrees of substitution (DS), further examined their film properties, and established the correlation between their physicochemical properties and film properties. Fourier transform infrared spectroscopy and X-ray diffraction analysis confirmed that OSA modification primarily disrupted the amorphous regions of starch, reducing short-range order and crystallinity. These structural changes promoted starch gelatinization, as evidenced by enhanced viscosity, improved swelling capacity, and reduced gelatinization temperature and enthalpy in thermal properties. Additionally, the introduction of OSA with with larger steric hindrance increased entanglement among starch chains, inhibiting their rearrangement through hydrogen bonding. This effect minimized starch retrogradation while enhancing water retention capacity, leading to improved freeze-thaw stability and sedimentation stability. DS significantly influenced film properties, with optimal properties observed at DS = 0.019, where elongation at break and oxygen barrier properties increased by 203.22 % and 48.40 %, respectively, while solubility decreased by 19.31 %. However, the film properties were compromised at higher DS levels (0.022, 0.024). Pearson correlation analysis revealed that DS regulated film thickness, mechanical properties, and oxygen barrier properties by modulating the starch esters' viscosity, water retention capacity, and emulsification properties, thereby establishing clear relationships between the physicochemical properties of starch esters and film properties. Overall, this study reveals the influence of OSA starch esters with different DS on their film properties, promoting the precise regulation of OSA rice starch film properties for targeted applications in food packaging.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.