Octenyl succinylation of kefiran: Preparation, characterization and functional properties

Gharaghani, Mohammad; Mousavi, Mohammad; Khodaiyan, Faramarz; Yarmand, Mohammad Saeid; Omar-Aziz, Maedeh; Hosseini, Seyed Saeid

doi:10.1016/j.ijbiomac.2020.11.002

Cited by 13 publications

(7 citation statements)

References 54 publications

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“…Also, when the degree of replacement grew from 0.023 to 0.046, the peak's height diminished, owing to an increase in the number of hydrophobic groups replaced with hydroxyl gum, followed by a reduction in hydrogen bonds and structural order. These findings are also in line with the observations of octenyl succinylation of kefiran 42 …”

Section: Resultssupporting

confidence: 92%

“…Furthermore, as can be observed, the resolution of the rising peaks improved as the replacement degree increased. The results are congruent with OSA's 42 study on modified kefiran.…”

Section: Resultssupporting

confidence: 89%

“…IFPG has the most contact with the hydroxyl of the insoluble component. The same results were obtained for modification of agarose 36 and kefiran 42 with OSA. Since the FDA has authorized DS at 0.023, a concentration of 10 wt% OSA (based on the dry weight of IFPG) is permissible for producing food samples.…”

Section: Effect Of Reaction Parameters On Dssupporting

confidence: 81%

“…The degradation of the control sample occurred in two peaks, the first at 260 °C and the second at 299 °C, whereas the structure degradation temperature of the modified samples was 250 °C, indicating that the thermal degradation temperature was reduced after OSA modification. This has also been recorded in octenyl succinylation of kefiran, 42 hydroxypropylation of agar 56 and carboxymethylation of starch 57 . Although the effects of OSA–taro starch modification varied, microcapsules made from esterified taro starch were more thermally stable than the native starch samples 58 …”

Section: Resultsmentioning

confidence: 63%

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Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream

Nikkhou,

Labbafi,

Mousavi

et al. 2023

J Sci Food Agric

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BackgroundIn the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA‐IFPG was investigated on the rheological and textural properties of dairy cream.ResultsSuitable conditions for achieving a degree of substitution (DS) of 0.023 was found at pH 9, IFPG concentration 4 wt.%, OSA concentration 10 wt.%, temperature of 40°C, within 120 minutes. The carbonyl group attachment in 0SA‐IFPG was also confirmed via FTIR and H NMR spectroscopy . While X‐ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature, and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA‐modified IFPG in creams augmented the complex viscosity, loss, and storage modulus while also demonstrating the creation of a pseudo‐gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size.ConclusionOverall, OSA‐IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual.This article is protected by copyright. All rights reserved.

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Section: Resultssupporting

confidence: 92%

“…Furthermore, as can be observed, the resolution of the rising peaks improved as the replacement degree increased. The results are congruent with OSA's 42 study on modified kefiran.…”

Section: Resultssupporting

confidence: 89%

Section: Effect Of Reaction Parameters On Dssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 63%

See 2 more Smart Citations

Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream

Nikkhou,

Labbafi,

Mousavi

et al. 2023

J Sci Food Agric

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“…To assess the crystalline structures of the blend film samples, there X-ray patterns were measured utilizing an XRD diffractometer (RINT2000, Tokyo, Japan). The composite film samples were scanned at the diffraction range (2θ) of 10° to 80° [26].…”

Section: X-ray Diffraction (Xrd) Analysismentioning

confidence: 99%

Development of antimicrobial/antioxidant nanocomposite film based on fish skin gelatin and chickpea protein isolated containing Microencapsulated Nigella sativa essential oil and copper sulfide nanoparticles for extending minced meat shelf life

Sani¹,

Rasul²,

Asdagh³

et al. 2021

Preprint

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Fish skin gelatin and chickpea protein isolated (G-CP) edible blend films incorporated with 0.25 and 0.5% copper sulfide nanoparticle (CuSNP) and Nigella sativa essential oil (MEO) (0.015 and 0.03%, w/w of protein) were prepared and optimized by the response surface methodology based on the central composite design (RSM-CCD). Antimicrobial activity, infrared spectroscopy (FTIR), X-ray diffraction (XRD), morphological characteristics and thermal attributes of composite films were examined. In general, the effect of CuSNPs and MEO on the properties of blended films, besides their inherent nature, is related to their interactions with the protein matrix and the synergistic effect on each other. As authenticated by the FTIR and XRD, the simultaneous use of CuSNPs and MEO because of the synergistic effect of CuSNPs on the antibacterial attributes of MEO and raising the content of antimicrobial components in the blend film expressed the highest antimicrobial functionality against E. coli. and S. aureus. Also, the results of microbiological and chemical tests of packaged minced meat revealed that the simultaneous use of MEO and CuSNP in the film has a positive synergistic effect in increasing the storage life of minced meat, as compared to the other samples.

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Effect of octenylsuccination of pullulan on mechanical and barrier properties of pullulan-chickpea protein isolate composite film

et al. 2021

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Octenyl succinylation of kefiran: Preparation, characterization and functional properties

Cited by 13 publications

References 54 publications

Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream

Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream

Development of antimicrobial/antioxidant nanocomposite film based on fish skin gelatin and chickpea protein isolated containing Microencapsulated Nigella sativa essential oil and copper sulfide nanoparticles for extending minced meat shelf life

Effect of octenylsuccination of pullulan on mechanical and barrier properties of pullulan-chickpea protein isolate composite film

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