Affiliation:
1. Key Laboratory of Food Science and Engineering of Heilongjiang Province College of Food Engineering, Harbin University of Commerce Harbin 150028 China
2. College of Food Science, Southwest University Chongqing 400715 China
Abstract
SummaryIn order to improve the adsorption properties and stability of porous starch, the porous starch made from ground rice starch was doubly modified by cross‐linking and esterification using sodium trimetaphosphate (STMP) as a cross‐linking agent and octenyl succinic anhydride (OSA) as an esterifying agent. Structural analysis of the samples showed that the phosphate group in STMP formed a new P‐O‐C covalent bond with the hydroxyl group in starch by substitution, OSA combined with the hydroxyl group of starch formed an ester carbonyl group, and all cross‐linking and esterification occurred in the amorphous region of starch. DSC and TG/DTG analysis showed that STMP modification performed better than OSA modification in thermal stability. However, by analysis of the oil absorption properties and freeze–thaw stability, the OSA‐modified porous starch exhibited better oil‐holding rate and freeze–thaw stability.
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China