Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride

Won, Chuin; Jin, Yong-Ik; Kim, Misook; Lee, Youngseung; Chang, Yoon Hyuk

doi:10.1080/10942912.2016.1272610

Cited by 33 publications

(15 citation statements)

References 30 publications

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“…This effect was related to the introduction of OSA groups in the crystalline lamella as well as the disorganization of the double helices in the amylopectin produced during the chemical modification. Different results were reported by Won et al, Gao et al, and Hui et al in starches from different botanical sources, where esterification with OSA groups was reported to mainly occur in the amorphous region, and it did not change the crystalline pattern of modified starches, but the crystallinity of OSA‐modified olluco and oca starches was reduced during the modification process.…”

Section: Resultsmentioning

confidence: 59%

Esterification and Characterization of Starch From Andean Tubers

et al. 2018

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Starch is isolated from the Andean tubers olluco (Ollucus tuberosus) and oca (Oxalis tuberosa) and modified with octenylsuccinic anhydride (OSA); subsequently, the morphological, molecular, and physicochemical characteristics are evaluated. The isolated starch of olluco and oca results in a powder with a purity of 93.2 and 92.8%, respectively; the amylose content of starch isolated from olluco and oca are 27.1 and 28.2%, respectively. The degree of substitution of OSA starch are 0.015 and 0.016 for olluco and oca, respectively. The peak viscosities of OSA starches ranges from 2.83 to 2.88 Pa · s and are higher than those of native starches. The gelatinization temperature and enthalpy of native starches are higher than those of OSA starches. A B‐type X‐ray diffraction pattern is observed for native and OSA starches, and the crystallinity of OSA starches is less than that of its native counterparts. Fourier transform infrared spectroscopy (FTIR) shows a decrease in the 995/1022 cm−1 ratio in OSA starches but not in native starches, which indicates an alteration of the double helical structure; FTIR shows two new peaks after modification with OSA (1724 and 1572 cm−1). Andean tubers can be used an alternative source for producing chemically modified starch with practical applications.

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Section: Resultsmentioning

confidence: 59%

Esterification and Characterization of Starch From Andean Tubers

et al. 2018

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“…To determine the X-ray diffraction of CARS and NRS, the method of Won et al [15] was used with some modifications. X-ray diffraction patterns were obtained by an X-ray diffractometer (X′Pert PRO, PANalytical, Almelo, Netherlands).…”

Section: X-ray (Xrd) Diffractionmentioning

confidence: 99%

Structure and digestibility properties of resistant rice starch cross-linked with citric acid

Kim

Lee

Chang

2017

International Journal of Food Properties

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The objective of this present study was to determine the structural, physicochemical, and in-vitro digestibility properties of cross-linked rice starch with citric acid (CARS). Native rice starch (NRS) was cross-linked with different concentrations of citric acid (0, 1, 10, and 30%, w/w) of starch dry basis. The SEM results showed that cross-linking with citric acid induced changes in the morphology of starch granules. Compared with NRS, a new peak at 1734 cm −1 appeared in FT-IR spectra of CARS samples, except CARS1. In the X-ray diffraction patterns, crystalline peaks of all CARS samples became much smaller or even disappeared, as compared to that of NRS. 13 C NMR spectra of CARS10 and CARS30 showed new peaks at about 45.55 ppm; in particular, an additional peak at 178.94 ppm occurred in the spectrum of CARS30. The swelling factor, light transmittance, thermal properties, and pasting properties of CARS were significantly lower than those of NRS. Furthermore, resistant starch contents of NRS were significantly increased, while the rapidly digestible starch and slowly digestible starch contents of NRS were significantly decreased after cross-linking with citric acid. Therefore, cross-linked rice starch with citric acid showed potential for application as a dietary fibre source in the food industry.

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“…Using the magnitudes of K and n, the apparent viscosity (η a,100 ) at 100 s −1 was calculated. [24] Dynamic shear rheaological properties Dynamic shear rheaological properties of the starch samples were determined using a rheometer (MCR-102, Anton paar, Graz, Australia) with a plate-to-plate system (diameter: 5 cm, gap: 0.5 mm). Dynamic shear data were obtained from frequency sweeps over the range of 0.63-62.8 rad/s at 2% strain.…”

Section: Steady Shear Rheaological Propertiesmentioning

confidence: 99%

Rheaological, pasting, and structural properties of potato starch by cross-linking

Heo

Lee

Chang

2017

International Journal of Food Properties

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The present study determined the effects of cross-linking with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) on the structural, rheaological, and pasting properties of potato starch. Starches cross-linked by STMP/STPP at 0.0125%, 0.025%, 0.05%, 0.5%, 5%, and 10% were designated as the cross-linking of potato starch (CLPS)-0.0125, CLPS-0.025, CLPS-0.05, CLPS-0.5, CLPS-5, and CLPS-10, respectively. Scanning electron microscope revealed that STMP/STPP treatment resulted in some changes in the surface of the native potato starch (NPS) granules. An analysis with a light microscope showed that NPS granules were completely ruptured and had disappeared but that the granules of CLPS-0.0125, CLPS-0.025, and CLPS-0.05 were scarcely ruptured after heating at 95°C for 30 min. The 31 P nuclear magnetic resonance spectra of CLPS-5 and CLPS-10 showed new peaks of monostarch diphosphate, cyclic-monostarch monophosphate, and distarch monophosphate. Pastes of CLPS-0.0125, CLPS-0.025, and CLPS-0.05 exhibited significantly higher shear-thinning fluid characteristics than NPS. Steady and dynamic shear analysis showed that, compared to NPS, CLPS pastes (0.5, 5, and 10) had significantly greater apparent viscosity (η a,100), consistency index (K), yield stress (σ oc), dynamic moduli (G′, G″), and complex viscosity (η*). These results indicate that cross-linking with STMP/STPP can be used to improve the rheaological and pasting properties of potato starch for desired food applications.

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Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride

Cited by 33 publications

References 30 publications

Esterification and Characterization of Starch From Andean Tubers

Esterification and Characterization of Starch From Andean Tubers

Structure and digestibility properties of resistant rice starch cross-linked with citric acid

Rheaological, pasting, and structural properties of potato starch by cross-linking

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