Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): Partial characterization

Morphological, Structural, and Functional Evaluation of Rice Starch Acylated in a System Catalyzed by the B‐Lipase of Candida antarctica

“…Characteristic absorption of D-pyran glycoside bonds [21] 760 760 (CH2) [22] 575 575 575 Low-frequency ring vibrations [20] However, once the SS and SL were measured for the reaction, the acute transmittance band was monitored at 1644.6 cm −1 , related to the vibration by extension of the carbonyl group (C═O) provided by the acylating agents used, [3,[5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20] confirming the insertion of an ester group into the structure of native starch (Figures 1). In addition, this observation validated the notion that the modification process of starch molecules occurred similar to what was previously reported by Ghosh and Anil, [3] who also crisscrossed corn native starch with malonic acid.…”

“…The peaks in the native starch spectrum reveal a well-defined crystalline structure, while diffraction patterns are associated with nanometric amylose/amylopectin crystals. [20,[22][23][24][25][26][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41] With the development of starch acylation, some peaks that were present in the native material disappeared or exhibited slipping ( Figures 2). The original double helix structure of starch was disrupted, and a peak appeared at 20°for starch linoleate and starch stearate, notoriously capturing the effect of the modification (that used fatty acids as acyl donors) on the starch crystalline structure.…”

“…The addition of fatty acids also modifies the gelatinization characteristics of these polymers. [1][2][3][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]23,[25][26][27] On the other hand, starches that exhibit smaller amounts of amylose can be dispersed easily, hence increasing their clarity; they also exhibit stronger swelling. [28,29] Amylose is water-unstable, precipitates rapidly during initial gelatinization, and favors rigidity development when gels are frozen or stored; long amylose molecules can form very strong gels, owing to their high capacity for establishing hydrogen bonds, which increases their retrogradation tendency.…”

Thermal, Morphological, and Functional Characterization of Gros Michel Banana Starch Modified with Octenyl Succinic Anhydride

“…For example, Lucas Aguirre et al, [3] investigated the physicochemical and functional characteristics of the native banana starch (AAA) and determined that it has different functional characteristics from native starches from other Musaceae, such as Dominico harton plantain (AAB), FHIA 21 (AAAB), guineo (AAA), and other bananas, like bocadillo (AA). [4,5] At the same time, Quintero-Castaño et al, [6] investigated differences in the physicochemical and functional properties of chemically modified starches with octenyl succinic anhydride from Dominico Hartón (AAB) and FHIA (AAAB) plantains, demonstrating significant and essential differences in terms of their structural characteristics and, therefore, their functional properties.…”

“…[12,13] The modification with OSA reagent depends on the botanical source (granule size, amylose/amylopectin ratio) [14] and, consequently, the functionality of the OSA-modified starch of those botanical sources is different. In order to produce the functionality of starch in the different emulsified products, it is necessary to produce OSA-starch with specific characteristics and those esterified starches should be obtained from different sources, like bananas given reported variations in the molecular and structural components, as well as in the physicochemical and rheological features of banana starch of diverse varieties; [6,15] however, the structural characterization of OSA-starch and the relationship with the physicochemical characteristics are scarce. We hypothesized that starch from the unripe Gros Michel pulp and modified with OSA would present different molecular features and, consequently, physicochemical and rheological properties.…”