Structure and functional properties of octenyl succinic anhydride modified starch prepared by a non‐conventional technology

Hu, Huayu; Liu, Wandong; Shi, Jianwu; Huang, Zuqiang; Zhang, Yanjuan; Huang, Aimin; Yang, Mei; Qin, Xingzhen; Shen, Fang

doi:10.1002/star.201500195

Cited by 57 publications

(35 citation statements)

References 40 publications

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“…However, the peak at 19° decreases in intensity, just as the crystalline area of the modified sample is reduced relative to the extracted native sample, as shown in Table . Hu et al showed similar diffraction patterns and they concluded that the starch modification change slightly its crystallinity even though it is believed the esterification with the OSA occurs mainly in the amorphous region of starch granules.…”

Section: Resultsmentioning

confidence: 90%

“…Potato, corn, and rice starches have peak temperatures around 60, 63, and 66 °C, respectively . The gelatinization properties are related to the molar mass, to the starch composition (amylose/amylopectin ratio) and to the structure of the granule (ratio between the amorphous and crystalline regions), which vary depending on the origin of the starch . To get detailed information regarding the gelatinization process, it is necessary to run DSC analysis varying the heating rate and the water concentration.…”

Section: Resultsmentioning

confidence: 99%

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Extraction, Modification, and Chemical, Thermal and Morphological Characterization of Starch From the Agro‐Industrial Residue of Mango (Mangifera indica L) var. Ubá

et al. 2018

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The disposal of residues from the agro‐industry and the consequent waste of valuable substances are a problem in Brazil and in many countries. The Ubá mango is the main variety of mango used by the industry in Brazil and its waste, consisting of the peel and the seed, is not used. The seed kernel of the mango is composed mainly of starch, which is a biopolymer capable of replacing fossil origin polymers. In this paper, the starch is extracted from the Ubá mango kernel (78.42% w/w) and it is chemically modified by esterification reaction with octenyl succinic anhydride (OSA). The native starch and modified starch are then characterized using particle size distribution technique, scanning electron microscopy, X‐ray diffraction, thermogravimetric analysis, differential scanning calorimetry, and Fourier transform infrared spectroscopy. The study shows that the reaction with OSA have a high degree of substitution. Particle size and microscopy results show that modified starch granules have a size range wider than the native starch and the chemical modification process with OSA seems to reduce the crystallinity of the native starch. The chemical and thermal properties of the starch granules are little influenced by the esterification reaction. The OSA starch has many possibilities of applications and an optimized process of extraction and modification has the potential to be implemented in industry.

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Section: Resultsmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Extraction, Modification, and Chemical, Thermal and Morphological Characterization of Starch From the Agro‐Industrial Residue of Mango (Mangifera indica L) var. Ubá

et al. 2018

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“…In this case, the crystallographic region of fermented corn starch decreased significantly, so that the water could make contact with the interior of the starch particles, further supporting the idea that the fermented corn flour has a better water absorbing capacity. Hu et al found that octenyl succinic anhydride significantly decreased the degree of crystallinity of the starch in their XRD profiles.…”

Section: Resultsmentioning

confidence: 99%

Improvement in corn flour applicability using lactic acid fermentation: A mechanistic study

2016

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In order to enhance the applicability of corn flour using fermentation, Lactococcus lactis was isolated from pickle juice and was cultivated into a stable bacterial suspension with a bacterial concentration of 107–108 cfu/mL and a pH of 4.00. Combination of: (i) a fermentation liquid obtained by dilution of this bacterial culture with pure water to a final concentration of 20%; (ii) a temperature of 37°C; and (iii) a fermentation time of 4 days resulted in optimal fermentation of corn flour. The water‐retention capacity of the fermented corn flour was approximately 75% of unfermented corn flour. Standardized corn dough was prepared using fermented and unfermented corn flour, and the viscidity and elasticity of the fermented corn dough were found to be approximately three times those of the unfermented corn dough. Both maximum tensile resistance and maximum tensile ratio of fermented corn dough were more than two times greater than unfermented corn dough. Analysis of the starch molecules in fermented and unfermented corn flour showed that the fermented corn starch particles were generally smaller and were irregularly shaped with many more water‐permeable holes. The fermented corn starch had a lower molecular weight on average and a higher amount of amylose than unfermented corn starch and was partially hydrolyzed, with amylopectin as the major substrate. There was no noticeable difference between the fermented and unfermented corn starch regarding crystal structure, but the degree of crystallinity of the fermented corn starch was much lower than that of unfermented corn starch.

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“…Modification of starch with OSA causes delay in retrogradation of starch. So, modified starch paste maintains its transparency during the time (Hu et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Table shows the result of turbidity of different prepared films. Chemical modification reduced the turbidity of starch film and the film became more transparent which could be due to the disruption of starch structural order that increases the light transmittance (Hu et al, ). The opacity of OSA‐modified starch film increased by adding ferulic acid or calcium chloride which can be due to the increase in compactness of the matrix caused by cross‐linking.…”

Section: Resultsmentioning

confidence: 99%

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

Naseri

Shekarchizadeh

Kadivar

2019

J Food Process Preserv

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Sago starch was esterified with octenyl succinic anhydride (OSA). Physicochemical and functional properties of obtained starch derivative were investigated. Then, film from OSA‐modified starch was prepared to investigate the effect of starch modification on the film characteristics. Calcium chloride and ferulic acid was also added to modified starch solution to improve film characteristics. Modification of starch was confirmed according to Fourier transformation infrared spectrum. OSA‐modified starch had improved functional properties of starch paste as its water adsorption, solubility in water, emulsifying activity, and clarity was increased. The result of scanning electron microscopy images and X‐ray diffraction spectra showed that modification of sago starch with OSA destroyed the granular structure of starch. Solubility in water, water adsorption, water vapor permeability (WVP), elongation at break, transparency, and air‐water contact angle of the starch film increased by starch modification. However, water adsorption and WVP of modified film containing calcium chloride and ferulic acid decreased. Practical applications Modification of starch is suggested to improve its physicochemical and functional properties. In this work, sago starch was modified with OSA. Results showed that chemical modification of sago starch with OSA improved functional properties of native starch. On the contrary, extensibility and transparency of the film prepared with OSA‐modified starch was more than the native starch film. The information will be useful for the improvement of the food product properties.

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Structure and functional properties of octenyl succinic anhydride modified starch prepared by a non‐conventional technology

Cited by 57 publications

References 40 publications

Extraction, Modification, and Chemical, Thermal and Morphological Characterization of Starch From the Agro‐Industrial Residue of Mango (Mangifera indica L) var. Ubá

Extraction, Modification, and Chemical, Thermal and Morphological Characterization of Starch From the Agro‐Industrial Residue of Mango (Mangifera indica L) var. Ubá

Improvement in corn flour applicability using lactic acid fermentation: A mechanistic study

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

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