Abstract Waxy maize (a standard starch of normal granule size) and five small granule starches from different botanical sources (rice, wheat B type, oat, quinoa and amaranth) were subjected to 2-octenyl-1-succinic anhydride (OSA) modification. Changes of pasting, gel texture, thermal and rheological properties were investigated. Different small granule starches showed quite different property changes after OSA modification. Pasting viscosity was generally increased in OSA starches, among which OSA oat starch had notably high peak and breakdown viscosity but low setback viscosity. Gel hardness of rice, wheat B type, oat and quinoa starches was reduced by OSA treatment, whereas that of waxy maize and amaranth starches was increased. Amylose content was considered to be the major factor influencing pasting, gel and thermal property of OSA starches. Esterification increased pseudoplastic flow behavior of all starches, while OSA oat starch uniquely had reduced flow consistency coefficient. The dynamic rheological properties were also changed differentially among OSA starches. Viscoelastic properties of rice, wheat B type, oat and quinoa starches were increased after OSA treatment, whereas those of waxy maize and amaranth starches were decreased. This study showed that diverse functionalities from OSA small granule starches may fulfil different demands in product development.

中文翻译：

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来自不同直链淀粉含量的不同小颗粒淀粉的辛烯基琥珀酸酯改性淀粉的糊化、热和流变特性

摘要 对糯玉米（正常颗粒大小的标准淀粉）和来自不同植物来源（大米、小麦 B 型、燕麦、藜麦和苋菜红）的五种小颗粒淀粉进行了 2-辛烯基-1-琥珀酸酐 (OSA) 改性。研究了糊状、凝胶质地、热和流变特性的变化。不同的小颗粒淀粉在OSA改性后表现出截然不同的性质变化。OSA淀粉的糊化粘度普遍增加，其中OSA燕麦淀粉的峰值粘度和分解粘度明显较高，但回缩粘度较低。OSA 处理降低了大米、小麦 B 型、燕麦和藜麦淀粉的凝胶硬度，而增加了糯玉米和苋菜淀粉的凝胶硬度。直链淀粉含量被认为是影响 OSA 淀粉糊化、凝胶和热性能的主要因素。酯化增加了所有淀粉的假塑性流动行为，而 OSA 燕麦淀粉独特地降低了流动稠度系数。OSA 淀粉的动态流变特性也发生了不同的变化。OSA处理后大米、小麦B型、燕麦和藜麦淀粉的粘弹性增加，而糯玉米和苋菜淀粉的粘弹性降低。该研究表明，来自 OSA 小颗粒淀粉的多种功能可以满足产品开发中的不同需求。OSA 处理后燕麦和藜麦淀粉增加，而糯玉米和苋菜淀粉减少。该研究表明，来自 OSA 小颗粒淀粉的多种功能可以满足产品开发中的不同需求。OSA 处理后燕麦和藜麦淀粉增加，而糯玉米和苋菜淀粉减少。该研究表明，来自 OSA 小颗粒淀粉的多种功能可以满足产品开发中的不同需求。