This study examines the impact and influence of amylose on the starch esterification reaction through partial extraction of amylose. Citric acid was added for the esterification reaction, and then the esterified starches' multiscale structure, physicochemical, and functional properties were evaluated. As the extraction time of amylose increased, the amylose content in the starch decreased. Higher concentrations of citric acid will lead to samples with a higher degree of substitution, with DS rising from 0.203 % (0 h) to 0.231 % (3.5 h) at CA3 treatment. While removing amylose had minimal effects on the crystal structure of starch granules, it did decrease the ratio of A and B1 chains and the molecular weight of amylose. Acid hydrolysis exacerbated these changes upon the addition of citric acid. Furthermore, removing amylose followed by citrate esterification resulted in lower pasting viscosity, enthalpy of gelatinization (from 13.37 J to 2.83 J), and degree of short-range ordering. Also, digestion shows a decrease caused by the increasing content of slow-digesting starch. The presence of amylose in starch granules does affect the formation of starch esters, and removing it before esterification modification may improve production efficiency and reduce costs to some extent.

中文翻译：

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直链淀粉部分提取对马铃薯淀粉柠檬酸酯化的影响及其结构和理化改性作用


本研究通过部分提取直链淀粉来考察直链淀粉对淀粉酯化反应的影响和作用。添加柠檬酸进行酯化反应，然后评价酯化淀粉的多尺度结构、理化和功能特性。随着直链淀粉提取时间的延长，淀粉中直链淀粉的含量降低。较高浓度的柠檬酸将导致样品具有较高的取代度，CA3 处理时 DS 从 0.203%（0 小时）上升至 0.231%（3.5 小时）。虽然去除直链淀粉对淀粉颗粒的晶体结构影响很小，但它确实降低了 A 链和 B1 链的比例以及直链淀粉的分子量。添加柠檬酸后，酸水解加剧了这些变化。此外，去除直链淀粉然后进行柠檬酸酯化可降低糊化粘度、糊化热（从 13.37 J 降至 2.83 J）和短程有序度。此外，消化显示出由于慢消化淀粉含量增加而导致的下降。淀粉颗粒中直链淀粉的存在确实会影响淀粉酯的形成，在酯化改性前将其去除可以在一定程度上提高生产效率并降低成本。