The objective of this study was to demonstrate the validity of dynamic semi-dry heat reaction (SDHR) by investigating the effects of static and dynamic SDHR on the characteristics of starch citrates. The starch (normal and waxy corn)-citric acid (CA) mixture was heated in a convection oven (static mode) or a twin-screw extruder without a die (dynamic mode). The ester bonds of starch citrates were confirmed by FT-IR, and their molar degree of substitution did not differ between the reaction modes for the tested starch genotypes. Starch citrates by dynamic SDHR exhibited higher relative crystallinity, resistant starch content, solubility, swelling power, and gelatinization compared to those by static SDHR. Although static SDHR did not show a viscosity development during pasting, dynamic SDHR increased their pasting viscosities. Overall, these results suggest that dynamic SDHR could improve the defects (i.e., lack of solubility, swelling, and pasting attributes) of the traditional starch citrates.

中文翻译：

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半干热反应的静态和动态模式对柠檬酸淀粉特性的影响。

这项研究的目的是通过研究静态和动态SDHR对柠檬酸淀粉特性的影响来证明动态半干热反应（SDHR）的有效性。在对流烘箱（静态模式）或不带模具的双螺杆挤出机中（动态模式）加热淀粉（普通玉米和蜡质玉米）-柠檬酸（CA）混合物。FT-IR证实了柠檬酸淀粉的酯键，并且它们的摩尔取代度在所测试淀粉基因型的反应模式之间没有差异。与静态SDHR相比，动态SDHR柠檬酸淀粉显示出更高的相对结晶度，抗性淀粉含量，溶解度，溶胀力和糊化作用。尽管静态SDHR在粘贴过程中没有显示出粘性，但动态SDHR却增加了其粘贴粘度。总体，