Preparation and Characterization of Octenyl Succinic Anhydride Modified Taro Starch Nanoparticles

Jiang, Suisui; Dai, Lei; Qin, Yang; Xiong, Liu; Sun, Qingjie

doi:10.1371/journal.pone.0150043

Cited by 61 publications

(29 citation statements)

References 33 publications

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“…The results of XRD in this study were consistent with the reports of Jiang et al. (), Remya et al. (), Song et al.…”

Section: Resultssupporting

confidence: 93%

“…Combined with SEM analysis, we found that the esterification did not alter the initial shape of starch pellets and the changes were observed on the surface of starch particles. The results of XRD in this study were consistent with the reports of Jiang et al (2016), Remya et al (2018), Song et al (2006), and Zhang et al (2017), who all proved that the incursion of OSA groups did not change the crystal form of starch particles.…”

Section: Xrd Analysissupporting

confidence: 92%

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Evaluation of structural and physicochemical properties of octenyl succinic anhydride modified sweet potato starch with different degrees of substitution

Guo

Tang

Quek

et al. 2020

Journal of Food Science

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Octenyl succinic anhydride modified sweet potato starch (OSA‐SPS) were synthesized in different degrees of substitution (DS) from 0.0073 to 0.0153. Unlike sweet potato starch (SPS), two additional characteristic peaks were detected at 1,572 and 1,724 cm−1 from the Fourier Transform‐Infrared spectroscopy in OSA‐SPS and their intensities were generally increased with the elevation in DS. Scanning electron microscopy and X‐ray diffraction analyses revealed that the esterification did not alter the initial shape of starch granules and mainly occurred on the surface of starch pellets. In addition, OSA‐SPS possessed higher transmittance, viscosity and stability, lower gelatinization temperature, and shorter gelatinization time than SPS. The changes of these properties of SPS after the esterification with OSA would be more conducive to its application in food and other fields. Practical Application Octenyl succinic anhydride modified starch (OSAS), as a relatively novel amphiphilic surfactant, have been applied to the processing of many products due to its special hydrophilicity and lipophilicity. The structural and physicochemical properties of sweet potato starch (SPS) and octenyl succinic anhydride modified sweet potato starch (OSA‐SPS) with different degrees of substitution (DS) were systematically analyzed in this research. The findings give fundamental understanding of OSA‐SPS and provide a basic reference for its application in industries including food, cosmetics, textiles, and so on.

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“…The results of XRD in this study were consistent with the reports of Jiang et al. (), Remya et al. (), Song et al.…”

Section: Resultssupporting

confidence: 93%

Section: Xrd Analysissupporting

confidence: 92%

Evaluation of structural and physicochemical properties of octenyl succinic anhydride modified sweet potato starch with different degrees of substitution

Guo

Tang

Quek

et al. 2020

Journal of Food Science

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“…In some cases, the T g remains unaffected by synthetic grafts and in others (where grafting is low) two transitions are observed (synthetic polymer and starch). Typically, starch grafted polymers exhibit thermal stability up to 200-400 • C, with the properties of both starch and the synthetic polymer influencing the decomposition temperature [5,15,75,112,113]. Degradation of a polymer can be photoinduced, thermal, chemical or biological, while usually beginning with a reduction in molecular weight followed by digestion by microorganisms.…”

Section: Film Propertiesmentioning

confidence: 99%

On the Use of Starch in Emulsion Polymerizations

et al. 2019

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The substitution of petroleum-based synthetic polymers in latex formulations with sustainable and/or bio-based sources has increasingly been a focus of both academic and industrial research. Emulsion polymerization already provides a more sustainable way to produce polymers for coatings and adhesives, because it is a water-based process. It can be made even more attractive as a green alternative with the addition of starch, a renewable material that has proven to be extremely useful as a filler, stabilizer, property modifier and macromer. This work provides a critical review of attempts to modify and incorporate various types of starch in emulsion polymerizations. This review focusses on the method of initiation, grafting mechanisms, starch feeding strategies and the characterization methods. It provides a needed guide for those looking to modify starch in an emulsion polymerization to achieve a target grafting performance or to incorporate starch in latex formulations for the replacement of synthetic polymers.

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“…All spectra were baseline corrected and normalized through setting the maximum transmittance to 100%. [31]. Table3.1 showed chemical composition of Taro Tubers of verity C. esculenta var.…”

Section: Fourier Transforms Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

Development of Modified Instant Starch from Taro (Colocasia esculenta) by Gelatinization

More¹,

Talib²,

Parate³

2017

IOSR JESTFT

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Preparation and Characterization of Octenyl Succinic Anhydride Modified Taro Starch Nanoparticles

Cited by 61 publications

References 33 publications

Evaluation of structural and physicochemical properties of octenyl succinic anhydride modified sweet potato starch with different degrees of substitution

Evaluation of structural and physicochemical properties of octenyl succinic anhydride modified sweet potato starch with different degrees of substitution

On the Use of Starch in Emulsion Polymerizations

Development of Modified Instant Starch from Taro (Colocasia esculenta) by Gelatinization

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