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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties
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Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties

机译：杂交玉米的氧化和酸稀淀粉淀粉衍生物：功能特性，广角X射线衍射和热性质

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Starch isolated from hybrid maize (8535-23) was subjected to oxidation and acid thinning. Proximate analyses revealed that moisture, ash, protein, fat, fibre, and pH reduced after oxidation and acid thinning. Percentage amylose content reduced from 20.42% in native starch to 18.76 and 17.65% in oxidised and acid thinned starch derivatives, respectively. Wide-angle X-ray diffraction patterns indicated strong peaks at 15.9 degrees, 17.2 degrees, 18.8 degrees, and 25.0 degrees 2 theta. No significant difference was observed between the X-ray pattern of the native and modified starches. Both swelling power and solubility increased with 1 increase in temperature. Oxidation and acid thinning reduced swelling power and increased solubility starch. At all pHs, both oxidation and acid thinning reduced the swelling capacity of the native starch. Oxidation increased water and oil absorption capacity of the native starch, while both hydrophilic and hydrophobic properties reduced following acid thinning. Least gelation concentration reduced in acid thinned starch but increased in oxidised derivative. Pasting temperature (T-p), peak viscosity (P-v), hot paste viscosity (H-v), and viscosity after 30 min holding at 95 degrees C (H-v30) reduced following both modifications. However, values for cold paste viscosity (C-v) and setback (SB) reduced in oxidised derivative and increased in acid thinned starch. Light transmittance of the starch pastes reduced with increase in storage days, however, reduction was more pronounced in native and acid thinned starches. Onset temperature (T-o), peak temperature (T-p) and conclusion temperature (T-c) of gelatinisation reduced in modified starches compared with native hybrid maize starch. Also, gelatinisation enthalpy reduced after oxidation and acid thinning. Enthalpy of regelatinisation increased as days of storage of starch paste increased. (c) 2004 Elsevier B.V. All rights reserved.
机译：从杂种玉米（8535-23）中分离出的淀粉经过氧化和稀酸处理。最近的分析表明，氧化和酸稀化后，水分，灰分，蛋白质，脂肪，纤维和pH值降低。直链淀粉的含量分别从天然淀粉中的20.42％降低到氧化淀粉和酸稀释淀粉衍生物中的18.76和17.65％。广角X射线衍射图表明在15.9度，17.2度，18.8度和25.0度2θ处有强峰。天然淀粉和改性淀粉的X射线图之间未观察到显着差异。溶胀力和溶解度都随温度的升高1而增加。氧化和酸稀化降低了溶胀能力并增加了淀粉的溶解度。在所有pH值下，氧化和酸稀化都会降低天然淀粉的溶胀能力。氧化增加了天然淀粉的水和油吸收能力，而亲水性和疏水性在酸稀化后均降低。酸稀淀粉中最低的凝胶浓度降低，而氧化衍生物中的最低凝胶浓度增加。两种修改均降低了粘贴温度（T-p），峰值粘度（P-v），热糊粘度（H-v）和在95摄氏度保持30分钟后的粘度（H-v30）。但是，冷衍生物的粘度（C-v）和缩水（SB）的值在氧化衍生物中降低，而在酸稀淀粉中则增加。淀粉糊的透光率随着储存天数的增加而降低，但是，天然和酸稀淀粉中的降低更为明显。与天然杂种玉米淀粉相比，改性淀粉的糊化起始温度（T-o），峰值温度（T-p）和结论温度（T-c）降低。同样，氧化和酸稀化后，糊化焓降低。随着淀粉糊的储存天数增加，重新糊化的焓增加。 （c）2004 Elsevier B.V.保留所有权利。

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