Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches
Abstract
:1. Introduction
2. Results and Discussion
2.1. DS of OSA-Modified Rice Starch
2.2. Particle Size Distribution and Morphology
2.2.1. Particle Size Distribution
2.2.2. Scanning Electron Microscopy (SEM)
2.3. Crystalline Structure
2.3.1. Fourier Transform Infrared Spectroscopy
2.3.2. X-ray Diffraction
2.4. Chain Length Distribution of Amylopectin
2.5. In Vitro Digestibility
2.6. Pasting and Thermal Properties
2.7. Emulsion Stability and Oil Absorption Capacity
3. Conclusions
4. Materials and Methods
4.1. Materials
4.2. Purification of Rice Starch
4.3. Preparation of OSA-Modified Starch and Determination of DS
4.4. Particle Size Distribution
4.5. Digestibility of OSA-Modified Rice Starch
4.6. Morphology
4.7. Crystalline Structure Analysis
4.7.1. Fourier-Transform Infrared Spectroscopy
4.7.2. X-ray Diffractometry
4.8. Determination of Chain Length Distribution of Amylopectin
4.9. Analysis of Pasting and Thermal Properties
4.10. Determination of Oil Absorption Capacity and Emulsion Stability
4.11. Statistical Analysis
Author Contributions
Funding
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are not available from the authors. |
OSA Substitution of Rice Starches | DS Value | Average Chain Length | Distribution (%) | In Vitro Digestibility | Relative Crystallinity (%) | |||||
---|---|---|---|---|---|---|---|---|---|---|
DP 6–12 | DP 13–24 | DP 25–36 | DP ≥ 37 | RDS (%) | SDS (%) | RS (%) | ||||
Hopyeong 0% | - | 21.78 ± 0.14 a | 27.20 ± 0.62 a | 45.08 ± 0.55 a | 12.33 ± 0.06 a | 15.40 ± 0.01 a | 61.85 ± 0.00 a | 34.96 ± 0.23 a | 3.20 ± 0.23 d | 36.89 ± 0.46 a |
Hopyeong 1% | 0.0147 ± 0.0000 b | 21.20 ± 0.11 b | 27.77 ± 0.77 a | 45.78 ± 0.54 a | 12.26 ± 0.16 a | 14.18 ± 0.07 b | 60.22 ± 0.69 b | 35.00 ± 0.29 a | 4.78 ± 0.40 c | 36.26 ± 0.03 a |
Hopyeong 2% | 0.0213 ± 0.0000 a | 20.82 ± 0.08 c | 28.41 ± 0.75 a | 46.20 ± 0.65 a | 12.05 ± 0.08 a | 13.34 ± 0.01 c | 58.64 ± 0.17 c | 32.15 ± 0.29 b | 9.21 ± 0.11 b | 35.41 ± 0.03 b |
Hopyeong 3% | 0.0258 ± 0.0000 a | 20.79 ± 0.02 c | 28.99 ± 0.72 a | 45.75 ± 0.66 a | 11.94 ± 0.17 a | 13.31 ± 0.11 c | 49.86 ± 0.29 d | 35.08 ± 0.06 a | 15.06 ± 0.34 a | 34.42 ± 0.26 c |
Sinseonchal 0% | - | 21.91 ± 0.32 a | 27.07 ± 0.76 b | 44.34 ± 0.22 a | 12.94 ± 0.09 a* | 15.65 ± 0.45 a | 67.46 ± 0.11 a* | 32.52 ± 0.34 a* | 0.03 ± 0.23 d* | 37.48 ± 0.02 a |
Sinseonchal 1% | 0.0140 ± 0.0000 b | 20.76 ± 0.19 b | 29.94 ± 0.76 a | 44.42 ± 0.36 a | 12.07 ± 0.13 b | 13.57 ± 0.27 bc | 66.64 ± 0.11 a* | 32.23 ± 0.06 a* | 1.12 ± 0.06 c* | 33.08 ± 0.80 b |
Sinseonchal 2% | 0.0246 ± 0.0000 a | 21.03 ± 0.05 b | 29.40 ± 0.17 a | 44.42 ± 0.29 a | 12.12 ± 0.05 b | 14.07 ± 0.06 b* | 62.86 ± 2.13 b | 35.08 ± 1.78 a | 2.06 ± 0.34 b* | 32.27 ± 0.15 b* |
Sinseonchal 3% | 0.0262 ± 0.0000 a | 20.64 ± 0.10 b | 30.18 ± 0.51 a | 44.47 ± 0.28 a | 12.15 ± 0.13 b | 13.20 ± 0.10 c | 61.20 ± 1.61 c | 33.61 ± 1.32 a | 5.19 ± 0.29 a* | 30.78 ± 0.39 c* |
OSA Substitution of Rice Starches | Pasting Temp. (°C) | Viscosity (RVU) | DSC | ||||||
---|---|---|---|---|---|---|---|---|---|
Peak (P) | Final (F) | Breakdown (P-T) | Setback (F-T) | To (°C) | Tp (°) | Tc (°C) | ∆H (J/g) | ||
Hopyeong 0% | 83.74 ± 0.62 a | 144.42 ± 0.47 d | 217.79 ± 7.48 d | 42.42 ± 1.30 d | 115.79 ± 8.31 b | 60.70 ± 0.19 a | 67.65 ± 0.12 a | 73.50 ± 0.18 a | 7.50 ± 076 a |
Hopyeong 1% | 72.32 ± 0.05 b | 245.63 ± 1.83 c | 254.08 ± 1.41 c | 109.88 ± 2.06 c | 118.33 ± 1.18 b | 60.01 ± 0.40 a | 67.12 ± 0.14 b | 73.74 ± 0.18 a | 6.89 ± 0.36 a |
Hopyeong 2% | 70.10 ± 0.59 c | 325.29 ± 1.00 b | 269.00 ± 0.12 b | 183.21 ± 0.77 b | 126.92 ± 0.12 ab | 59.09 ± 0.01 b | 66.73 ± 0.00 c | 73.86 ± 0.05 a | 6.65 ± 0.23 a |
Hopyeong 3% | 68.75 ± 0.08 d | 393.29 ± 1.24 a | 280.42 ± 2.47 a | 247.33 ± 1.53 a | 134.46 ± 2.18 a | 58.06 ± 0.22 c | 66.12 ± 0.10 d | 73.69 ± 0.33 a | 7.35 ± 0.64 a |
Sinseonchal 0% | 71.81 ± 0.21 a* | 279.92 ± 2.83 d* | 193.00 ± 0.59 d | 97.92 ± 3.06 d* | 11.00 ± 0.83 c* | 65.20 ± 0.06 a* | 70.96 ± 0.09 a* | 81.03 ± 3.17 a | 11.99 ± 3.16 a |
Sinseonchal 1% | 71.00 ± 0.08 b* | 334.67 ± 2.59 c* | 208.92 ± 0.94 c* | 153.50 ± 3.77 b* | 27.75 ± 5.42 ab* | 61.74 ± 0.01 a | 67.78 ± 0.13 b* | 77.02 ± 0.67 a | 8.60 ± 0.40 a * |
Sinseonchal 2% | 70.98 ± 0.32 b | 352.46 ± 0.53 b* | 255.83 ± 0.71 b* | 125.75 ± 1.41 c* | 29.12 ± 1.59 a* | 59.42 ± 2.57 a | 66.27 ± 1.58 b | 76.30 ± 0.79 a | 7.66 ± 1.32 a |
Sinseonchal 3% | 66.13 ± 0.21 c* | 492.96 ± 8.54 a* | 282.25 ± 4.01 a | 226.75 ± 5.66 a | 16.04 ± 6.89 bc* | 60.05 ± 1.52 a | 66.30 ± 1.28 b | 74.98 ± 1.16 a | 8.36 ± 0.02 a |
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No, J.; Mun, S.; Shin, M. Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches. Molecules 2019, 24, 765. https://doi.org/10.3390/molecules24040765
No J, Mun S, Shin M. Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches. Molecules. 2019; 24(4):765. https://doi.org/10.3390/molecules24040765
Chicago/Turabian StyleNo, Junhee, Saehun Mun, and Malshick Shin. 2019. "Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches" Molecules 24, no. 4: 765. https://doi.org/10.3390/molecules24040765