电子束辐照预处理对辛烯基琥珀酸改性芋艿淀粉性质的影响研究

为探究不同剂量电子束辐照预处理对辛烯基琥珀酸改性芋艿淀粉颗粒结构和功能特征的影响,本研究以奉化芋艿淀粉为材料,对其进行电子束辐照预处理,分析处理前后改性淀粉的颗粒结构、热力学性质、溶胀特性、消化性和乳化性。结果表明,电子束辐照预处理显著改变了辛烯基琥珀酸改性芋艿淀粉酯的理化与功能特性。随着辐照剂量从2 kGy逐步增加至50 kGy,辛烯基琥珀酸改性淀粉(OSTS)颗粒屑状点逐渐增多、表面形成的皱痕和突起加深,并出现颗粒破裂;快消化淀粉(RDS)含量和水溶性指数不断增加,结晶度、缓慢消化淀粉(SDS)、糊化峰值温度(T_p)不断下降;直链淀粉含量和溶胀力呈现先增加后减少的趋势,糊化焓、抗性淀粉、乳化稳定性和FTIR光谱中1 047 cm^-1/1 022 cm^-1 峰强度呈现先降低后升高的趋势。本研究为采用电子束辐照预处理技术改善辛烯基琥珀酸改性淀粉的功能特性提供了一定的理论依据。

Effects of Electron Beam Irradiation Pretreatment on the Properties of Taro Starch Octenylsuccinylation

To investigate the effects electron beam irradiation pretreatment on taro starch octenylsuccinylation. Fenghua taro starch was used under irradiation pretreatment with different doses. The granular structure, thermal, swelling, digestion and emulsion properties of modified starches were investigated. The physicochemical and functional properties of octenylsuccinylated starch were affected by electron beam irradiation pretreatments. With the irradiation dose increasing from 2 to 50 kGy, the octenylsuccinylated taro starch (OSTS) granule gradually increased in crumbs, the wrinkles and protrusions on the granule surface continued to deepen, and even the granule ruptured. The content of rapidly digestible starch (RDS) and water solubility index increase with the increase of irradiation dose; while, the relative crystallinity, slowly digestible starch (SDS), peak temperature of gelatinization (T_p) continued to decline; amylose content and swelling power show a trend of initial increasing and then decreasing, but enthalpy of gelatinization, resistant starch (RS), emulsion stability and peak intensity of 1 047 cm^-1/1 022 cm^-1 in FTIR spectrum show a trend of initial decreasing and then increasing. This study provides theoretical basis for improving the functional properties of octenyl succinate esterified starch by electron beam irradiation pretreatment.