Studies on rheological behavior of native and octenyl succinic anhydride modified buckwheat (Fagopyrum esculentum) starch gel and improved flow properties thereof

Abstract

The effect of octenyl succinic anhydride (OSA) esterification (1%-3% of dry starch) on powder flowability, functionality, pasting, and gel rheological properties of buckwheat starch (BS) was examined. The physical and flow properties like bulk density, tapped density, Hausner's ratio, Carr's index, cohesion index, and caking strength of starch improved significantly after esterification, indicating better flow behavior and storage stability. The solubility and swelling power were significantly increased, leading to a significant increase in peak viscosity and breakdown, while pasting temperature, setback, and final viscosity decreased. The esterification also restricted the retrogradation, which appeared as a lower hardness of retrograded gel. Starch gel prepared at 5%, 10%, and 15% concentrations showed shear thinning behavior. The dynamic shear properties obtained within the linear viscoelastic region showed weak gel behavior with a more elastic nature and were also demonstrated by the Power law.

Guinea Grass Seed (Megathyrsus maximus), a Potential Novel Starch Source: Impact of Isolation Methods on Functional, Morphological, Structural, Pasting, and Rheological Properties

“…Similar findings were also reported by Bist et al. [ 21 ] for buckwheat starch, Bhardwaj et al. [ 6 ] for pearl starch, and Irani et al.…”

“…In addition to that, the structural reorganization during swelling facilitates water percolation within the granules and increased the swelling power. [ 21 ] A similar increase in SP was reported for djulis and quinoa starch by Lu et al. [ 1 ] and Lorenz, [ 28 ] respectively.…”

“…The higher BD is linked with more hydration, more swelling power, and low shear resistance. [ 21 ] The lower BD indicates better thermal stability due to the strengthening of swelled granules. [ 27 ] The trough viscosity (TV) indicates the lowest viscosity reached during holding at 95 °C and it measured viscosity when swelled granules are disrupted due to shearing and heating.…”

“…To elucidate the nature of Guinea starch gel, the storage and loss modulus versus angular frequency ( G ′ and G ″ versus ω ) data were fitted into Power law using Equations (5) and (6). [ 21 ] $$$$\begin{equation}G^{\prime} = k{\rm{^{\prime}}} \times {\omega ^{n\prime }}\end{equation}$$$$ $$$$\begin{equation}G^{\prime\prime} = k^{\prime\prime} \times {\omega ^{n^{\prime\prime}}}\end{equation}$$$$where k ′ and k ″ are the intercepts, and n ′ and n ″ are the slopes of the plots obtained from Power law analysis. The R 2 value was calculated to know the goodness of fitting.…”

Speed shear rate impact on the properties of OSA-modified potato starch

“…Interest in these products has grown in recent years; hence, the availability of new methods and applications. Due to the combination of the hydrophobic and steric contribution of OSA and the peculiar highly branched macromolecular structure of starch, these starch derivatives display useful stabilizing, encapsulating, interfacial, thermal, nutritional, and rheological properties (Bist et al, 2023;Dapčević-Hadnađev et al, 2021;Sweedman et al, 2013). However, the reaction between starch granules and OSA is hindered due to poor penetration of oily OSA droplets into starch granules in an aqueous reaction system.…”