Octenyl Succinic Anhydride Modified Early Indica Rice Starches Differing in Amylose Content
会议名称：《中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛》
会议日期：2007年
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程]
关 键 词：Early indica rice OSA starch amylase content relative crystallinity pasting properties
摘 要：Seven early indica rice starches with different amylose contents were modified by octenyl uccinic anhydride(OSA)in aqueous suspension systems to evaluate the effect of amylose contents on starch *** crystalline structure and pasting properties of starches were investigated using X-ray diffraction and a Rapid Visco Analyzer(RVA).The results indicated that the amylose content had a positive impact on the OSA *** the amylose content increased from 0 to 39.6%,the degree of substitution increased from 0.024 to 0.030 and the reaction efficiency increased from 62.8 to 77.5%.X-ray diffraction scans confirmed that the amylose was mainly present in the amorphous domain of the granule and was highly substituted after the OSA *** RVA profiles demonstrated that the OSA starches had higher viscosities than their native ***,negative correlations were observed between the amylose content and the major RVA parameters(e.g.,peak viscosity,hot paste viscosity,cool paste viscosity,and breakdown viscosity).