Abstract
To elucidate the pretreatment of a heat moisture treatment that could increase the DS and hydrophobicity of OSA starch, the effect of the moisture level of the HMT process on the physicochemical properties was investigated. The higher moisture content (MC) in the HMT process led to a decreasing degree of crystallinity and gelatinization enthalpy and also produced surface damage and cracking of the granules. HMT pretreatment with the right moisture content resulted in OSA starch with the maximum DS value and reaction efficiency. Pre-treatment HMT at 25% MC (HMT-25) followed by OSA esterification exhibited the highest DS value (0.0086) and reaction efficiency (35.86%). H25-OSA starch has been shown to have good water resistance (OAC 1.03%, WVP 4.92 × 10−5 g/s m Pa, water contact angle 88.43°), and conversely, has a high cold water solubility (8.44%). Based on FTIR, there were two new peaks at 1729 and 1568 cm−1 of the HMT-OSA starch, which proved that the hydroxyl group of the HMT starch molecule had been substituted with the carbonyl and carboxyl ester groups of OSA.
Highlights
Starch is a carbohydrate source that is widely used for food and non-food applications.One source of starch that has high potential to be used in various food and non-food industries is sago (Metroxylon sp.) because of its abundance, low cost, it can be gelatinized, has high viscosity, is easy to form, and low syneresis [1,2]
The purpose of this work was to investigate the impact of the changes in the physicochemical properties of Heat moisture treatment (HMT)-modified sago starch on the degree of substitution (DS) value, reaction efficiency, and hydrophobicity properties of Octenyl succinic anhydride (OSA)-modified sago starch
Sago starch has a relatively low swelling power ranging from 18.59 g/g–21.01 g/g, while the solubility of sago starch is relatively high, ranging from 36.10–38.63% [35]
Summary
Starch is a carbohydrate source that is widely used for food and non-food applications. One source of starch that has high potential to be used in various food and non-food industries is sago (Metroxylon sp.) because of its abundance, low cost, it can be gelatinized, has high viscosity, is easy to form, and low syneresis [1,2]. Sago starch has hydrophilic properties that are limited in applications of various products such as biodegradable films, so modifications are needed to reduce its hydrophilic properties. The amount of literature in the field of Octenyl succinic anhydride (OSA) starch synthesis and characterization have increased significantly in the last decade. Octenyl succinic anhydride (OSA) is a commonly used esterification agent for modifying starches and has been permitted for food application since 1972 [8,9]. Esterification of starch with OSA involves the partial substitution of a hydroxyl group with a hydrophobic substituent, thereby giving its amphiphilic character and interfacial properties [11]
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