Abstract
Waxy and non-waxy rice starches from japonica type Korean rice varieties were esterified with different levels of octenyl succinic anhydride (OSA), and the molecular structure of amylopectin (AP), digestibility, and emulsion stability were investigated. As OSA levels increased, the degree of substitution, granule size, peak and final viscosities, emulsion stability, and short chain of AP increased. However, the gelatinization temperature and enthalpy, and digestibility decreased. All OSA esterified starches showed a new band at 1723 cm−1, but maintained A-type crystallinity. The DP6-12 of AP in waxy rice starch (WRS) was higher than that in non-waxy rice starch (NRS) with increasing OSA levels. Because the amylose and long chain of AP accessed easily with OSA groups, the digestibility of NRS was lower than that of WRS. The emulsion stability was higher in WRS than in NRS. From the above results, it is suggested that amylose should have a higher affinity with OSA esterification than AP and that the emulsion stability should increase in WRS, but the digestibility should decrease in NRS after OSA modification.
Highlights
Starch consists of linear amylose (AM) and branched amylopectin (AP), and is the most important biopolymers due to its natural biodegradability, abundance, and annual renewal [1]
It was known that octenyl succinic anhydride (OSA) molecules are esterified within the vicinity of starch hydroxyl groups, which are located in C-2, C-3, and C-6 of a glucose molecule under mild alkaline conditions [6,14]
Waxy and non-waxy rice starches from japonica-type Korean varieties were esterified with octenyl succinic anhydride (OSA) at different OSA levels, and the physicochemical, pasting, and thermal properties, the molecular structure of AP, digestibility, and emulsion stability were investigated
Summary
Starch consists of linear amylose (AM) and branched amylopectin (AP), and is the most important biopolymers due to its natural biodegradability, abundance, and annual renewal [1]. Most of native starches have been limited for use in food systems because of restriction by their properties. These include low shear strength, thermal instability, and high tendency of retrogradation. For these reasons, the modification of starch has developed to improve the limited aptitude of native starch through physical and chemical treatments. In 1953, the starch modification using octenyl succinic anhydride (OSA) first reported by Caldwell and Wurzburg has been applied to various fields for over half a century, especially as a food additive [4,5]. OSA esterified with starch through a standard process, in which octenyl succinic anhydride substituted with starch in mild alkaline solution. In the FDA, OSA starch approves as GRAS for food use and the upper limiting level of OSA is 3% per starch weight [6,7,10]
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