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八酸化策略,以构建具有高热稳定性,复合效率和抗逆向降解能力的高粉玉米粉-酸复合物

Wenmin Duan¹, Yifan Dong¹, Xinyu Qiao¹

¹State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Carbohydrate polymers

|August 22, 2024

概括

催酸化有效降低高氨糖玉米粉 (HAMSt) 的凝化温度,促进与酸 (MAc) 的复合. 这种修改增强了热稳定性,并延迟了粉的逆向降解,改善了HAMSt的功能.

科学领域:

食品科学食品科学食品科学
聚合物化学聚合物化学
材料科学是一种材料科学.

背景情况:

高氨糖玉米粉 (HAMSt) 凝化需要高温,阻碍脂质复杂化.
开发降低凝化温度的策略对于修改HAMSt特性至关重要.

研究的目的:

为了研究octenylsuccinylation作为一种降低HAMSt凝化温度的方法.
为了促进修改后的HAMSt和酸 (MAc) 之间的复杂化.

主要方法:

甲酸 (OSA) 是HAMSt.的修改物.
凝化温度,替代程度和分子重量的分析.
福里埃变换红外光谱 (FTIR) 用于结构确认.
评估HAMSt-MAc复合体的形成和热稳定性.
对抗逆向降解性能的评估.

主要成果:

八酸化降低了HAMSt开始的凝化温度,从71.63°C降低到66.97°C.
增加的OSA度导致更高的替代度和分子量.
FTIR证实了八酸糖酸基的成功移植.
形成HAMSt-MAc复合物增强了热稳定性,峰值温度增加0.11°C-13.95°C.
抗退化能力按照以下顺序进行:OSA-HAMSt-MAc > HAMSt-MAc > HAMSt.

结论:

催酸化是一种降低HAMSt凝化温度的有效策略.
这种修改促进了OSA-HAMSt-MAc复合体的形成,提高了热稳定性.
八基糖化延迟了粉的逆降解,在食品系统中提供了潜在的应用.

关键词:

氨基脂化合物复合物高氨糖的玉米粉玉米粉这是米里斯蒂克酸.八烯糖酸无水化物 (Octenyl succinic anhydride) 是一种酸无水化物逆行降级是一种逆行降级.

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