Abstract
Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated for structure and functional properties, with OSA-modified normal Japonica rice starch (amylose content 18.8%) used as control. Fourier transform infrared spectra confirmed the introduction of OSA groups to starch. OSA modification made little change to morphology and particle size of high-amylose starch, but decreased the relative crystallinity and pasting temperature and increased the pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The changes of properties were related to the degree of substitution (DS). Typically, OSA-modified high-amylose starch at DS of 0.0285 shows polyhedral-shape granules, with a volume-average particle diameter of 8.87 μm, peak viscosity of 5730 cp, and RS content of 35.45%. OSA-modified high-amylose starch had greater peak viscosity and RS content and lower swelling power than OSA-modified normal starch of similar DS, but the two kinds of derivatives did not have a significant difference in emulsifying stability. The OSA-modified high-amylose Japonica rice starch could be used as an emulsifier, thickener, and fat replacer in food systems.
Highlights
Native starches often perform poorly in industrial applications and are tailored through physical or chemical modification to develop desirable functional properties, such as pasting properties, dispersity, and digestibility [1,2]
Lopez-Silva et al [6] reported that Octenyl succinic anhydride (OSA) treatment reduced the extent of starch digestibility, and the amylose content was positively linked to resistant starch content of the derivative
RVA parameters, such as pasting temperature (PT), peak viscosity time (Ptime), peak viscosity (PV), trough viscosity (TRV), final viscosity (FV), breakdown viscosity (BDV), and setback viscosity (SBV) were recorded using the Thermocline software provided with the instrument
Summary
Native starches often perform poorly in industrial applications and are tailored through physical or chemical modification to develop desirable functional properties, such as pasting properties, dispersity, and digestibility [1,2]. The properties of OSA-modified starch have been affected by many factors, including starch type, amylose content, degree of substitution (DS), etc. In previous research, OSAmodified indica rice starches have been widely investigated in structure and functional properties, and many applications have been developed, for example, stabilizing emulsions and substituting fat in foods [13,14,15,16]. The amylose content of Japonica rice starch is in the range of 0–20%. Considerable efforts have been paid to breeding techniques to modify the amylose content of Japonica rice starch. A high-amylose Japonica rice starch (amylose content 33.3%), a promising ingredient for calory-reduced food, was chemically modified with OSA. This research will be helpful for the design of modified starch with new and enhanced properties
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