Octenyl Succinic Anhydride Modification Research Articles

Modified Starch from Mango Pickling Industry Waste: Comparison of Physical and Chemical Modification

AbstractThis study focuses on extracting, modifying, and characterizing mango kernel starch (MKS) from raw pickling mango waste. Two physical and two chemical techniques: heat‐moisture treatment (HMT), ultrasound (US), sodium tri‐metaphosphate (STMP), and octenyl succinic anhydride (OSA) are employed for modification. HMT and STMP reduce swelling power and solubility due to structural changes, while US and OSA treatments enhance these properties by disrupting intermolecular bonds and weakening hydrogen bonds within the starch granules. Fourier transform infrared spectroscopy (FTIR) spectra demonstrate changes in absorption peaks, intensities, and positions in the modified starches, confirming successful structural alterations. X‐ray diffraction patterns indicate A‐type and C‐type patterns for native and modified starches, revealing alterations in crystallinity driven by modification techniques. Water binding capacity (WBC) generally increased in modified starches compared to native starch. Changes in amylose content and pasting properties are observed. Modified starches display higher thermal stability. Furthermore, starch retrogradation is affected by these modifications, with STMP and OSA modification treatments slowing it down, HMT and US treatments promoting it. Results demonstrate that native and modified MKS can be versatile ingredients for various industries. Chemically modified MKS excelled in crystallinity and hindered retrogradation, making it beneficial for edible coatings and baked goods. Physically modified MKS demonstrated accelerated retrogradation and suited for extruded snacks.

Comparative Study on the Emulsification of Octenyl Succinic Anhydride Modified Sweet Potato Starch: As Macromolecular and Particulate Stabilizers

AbstractSweet potato is one of the essential starch materials for food and feed world widely. However, its application is limited by the low viscosity and poor stability of native starches. Herein, sweet potato starch is modified by octenyl succinic anhydride (OSA) in the aqueous system. The optimization for esterification is studied using response surface methodology. The characteristics of OSA‐modified sweet potato starch are investigated, and its emulsifying properties as macromolecular and particulate stabilizers in the oil‐in‐water systems are compared. The optimal process conditions for OSA modification are: reaction time 4.0 h, temperature 38.8 °C, pH of the reaction system 8.2, starch concentration 32.2%, OSA amount 3.0%. The degree of substitution is 0.0185, and reaction efficiency is 79.7% under the optimum conditions. The new peaks at 1725 and 1573 cm−1 are observed by Fourier transform infrared spectroscopy. Compared with native starch, OSA‐modified sweet potato starch exhibits higher viscosities, improved paste clarity, and decreased retrogradation. The confocal laser scanning microscope results show that the gelatinized starch macromolecule and ungelatinized starch particles can arrange at the water–oil interface. The OSA‐modified sweet potato starch is both an effective macromolecular emulsifier and a particulate stabilizer, effectively stabilizing oil‐in‐water emulsions.

Bio-based starch nanoparticles with controlled size as antimicrobial agents nanocarriers

Starch nanoparticles (SNPs) have been synthesized by nanoprecipitation method using starches from different botanical sources in native form and modified with octenyl succinic anhydride (OSA). SNPs were characterized in terms of size, morphology, charge, XRPD, FTIR and thermal properties. Spherical particles were obtained with sizes ranging from 54 to 108 nm and zeta potential values from −2 to −27 mV. Changes in size and stability related to the % OSA were observed for each starch. Starch granules showed A-type crystalline pattern while a loss of crystallinity was observed for SNPs. FTIR spectra demonstrated that OSA modification was barely affected by the nanoprecipitation and SNPs showed thermal properties similar to those of starch granules. SNPs with specific size can be synthesized by selecting the appropriate starch granules as raw material. This is especially relevant in certain bio-applications, where size must be precisely controlled, e.g., as nanocarriers for drug release or food fortification.To investigate the feasibility of SNPs as nanocarriers, vanillin-loaded SNPs were synthesized, achieving encapsulation efficiencies of 30% and loading capacities of 60%. The antimicrobial activity of vanillin-loaded SNPs was tested against Escherichia Coli (E. coli) with satisfactory results.

Comparative Study of the Performances of Octenyl Succinic Anhydride‐Modified Agriophyllum squarrosum and Quinoa Starches to Stabilize Pickering Emulsions

AbstractVery small granule starch is a good source for effective Pickering emulsion stabilizers. In this study, native Agriophyllum squarrosum (A. squarrosum) starch (N‐AS) and native quinoa starch (N‐QS) are modified by octenyl succinic anhydride (OSA), and the physicochemical as well as the emulsifying characteristics of two modified starches are evaluated. Fourier transform infrared spectroscopy (FTIR) shows that the esterification reactions between OSA and the two starches are successful, and the substitution effect of OSA‐modified A. squarrosum starch (OSA‐AS) is better than that of OSA‐modified quinoa starch (OSA‐QS). X‐ray diffraction (XRD) analysis shows that OSA modification does not alter the crystal type of the starch particles. OSA modification increases the particle size and hydrophobicity of both starches, and the particles of OSA‐AS are smaller than that of OSA‐QS, which corresponded to the fact that N‐AS possesses a smaller particle size compared to native N‐QS. OSA‐modified starches are arranged at the interface of oil–water to stabilize the emulsion. The OSA‐AS displays better performance of stabilizing emulsion than OSA‐QS. The Pickering emulsions formed by all OSA‐modified starch samples are mainly elastic gel‐like emulsions. In summary, OSA‐AS is more suitable for Pickering emulsion stabilizer than OSA‐QS.

Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough

Octenyl succinic anhydride (OSA)-modified starches have gained widespread interest, but the modification can produce two starches with different states ignored. Herein, the two types of starches, esterified starch (ES) and pregelatinized esterified starch (PES), prepared by OSA modification were separated, and their structural and functional characteristics were comprehensively explored. Results showed that compared with native starch (NS), ES and PES exhibited high water-holding capacity, solubility, and swelling power and significantly decreased pasting temperature and thermal stability. Dynamic rheological tests illustrated that OSA modification changed the rheological behavior of starches. Fourier transform infrared spectroscopy confirmed that PES with higher degree of substitution showed more obvious ester carbonyl and carboxylate groups than ES. Laser confocal micro-Raman spectroscopy revealed that the short-range molecular order of ES, especially PES, decreased after modification. X-ray diffraction indicated that OSA modification disrupted the crystalline structure of starch, and that more amylose–lipid complex was formed in PES. Scanning electron microscopy showed that OSA modification eroded starchs surface and reduced its smoothness, and significantly disrupted PES integrity. ES and PES could be developed as food additives for retrogradation inhibition of dough. These results provide new insights into OSA modification and expand its functional application in foods.

Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment

This study aimed to investigate the influence of ball milling assisted treatment on the degree of substitution of octenyl succinic anhydride (OSA) modified highland barley starch (HBS) and on the physicochemical properties and structure of HBS. Scanning electron microscopy (SEM) findings showed that with the increasing of ball milling time, the surface morphology of OSA modified HBS became rougher and rougher and the particle morphology and crystal structure were damaged. When the pretreatment time of ball milling was 40 min, the degree of substitution of OSA modified HBS was 1.32 times higher than that of the conventional modification method. In addition, the longer the ball milling assistant, the longer the short-range ordering of the OSA modified HBS significantly decreased, and the relative crystallinity decreased (from 16.68 % to 7.93 %), leading to a decrease in thermal stability too. However, it greatly enhanced the aging resistance and flowability. In terms of emulsification properties, the emulsification properties of OSA modified HBS increased from 60.67 % to 75.67 %. Therefore, the HBS with better freeze-thaw stability and higher degree of substitution can be prepared by ball milling pretreatment and OSA modification, which provides technical support for further development of starch resources.

Addition of Canna edulis starch and starch nanoparticles to stabilized Pickering emulsions: In vitro digestion and fecal fermentation

Starch nanoparticles (SNPs) were prepared through acid hydrolysis of Canna edulis native starch and modified with octenyl succinic anhydride (OSA) to yield OS-starch and OS-SNPs. These modified particles were used to stabilize curcumin-loaded Pickering emulsions. Effects on gut microbiota during in vitro fecal fermentation were examined. The surface of OS-starch exhibits a porous structure, while OS-SNPs display layered grooves. OSA modification was confirmed by Fourier transform infrared spectroscopy (with peaks at 1728 cm−1 and 1573 cm−1) and proton nuclear magnetic resonance spectra (0.5–2 ppm). The degree of substitution for OS-starch and OS-SNPs is 0.0106 ± 0.0004 and 0.0079 ± 0.0003, respectively. Following modification, the crystallinity decreased from 35.69 ± 0.46 % (native starch) to 30.17 ± 0.70 % (OS-starch), SNPs decreased from 45.87 ± 0.89 % to 43.63 ± 0.64 % (OS-SNPs). Contact angles for OS-starch and OS-SNPs are 77.47 ± 1.78 and 55.57 ± 0.21, respectively. OS-SNPs exhibited superior emulsification properties compared to OS-starch, forming stable Pickering emulsions with pseudoplastic fluid behavior and enhanced curcumin storage protection over 14 days (60.88 ± 4.26 %) with controlled release. Stabilizing Pickering emulsions with OS-starch and OS-SNPs positively affected on gut microbiota and improved the intestinal environment, showing promise for their application in transportation systems and innovative prebiotic food formulations.

Revisiting the Formation of Starch-Monoglyceride-Protein Complexes: Effects of Octenyl Succinic Anhydride Modification.

Starch-lipid-protein complexes are attracting increasing attention due to their unique structure and low enzymatic digestibility. However, the mechanisms underlying the formation of these ternary complexes, especially those with monoglycerides as the lipid component, remain unclear. In the present study, potato starch or octenyl succinic anhydride (OSA)-modified potato starch (OSAPS), various monoglycerides (MGs), and beta-lactoglobulin (βLG) were used in model systems to characterize the formation, structure, and in vitro digestibility of the respective ternary complexes. Colorimetry and live/dead staining assays demonstrated that the OSAPS had good biocompatibility. Experimental data and molecular dynamics simulations showed that both unmodified potato starch and OSAPS formed starch-lipid-protein complexes with MGs and βLG. Of the two types of starch, OSA formed a greater amount of the more stable type II V-crystallites in complexes, which had greater resistance to in vitro enzymic digestion. This study demonstrated for the first time that starch can interact with MGs and βLG to form ternary complexes and that OSA esterification of starch promoted the formation of more complexes than unmodified starch.

Comparative study of rheological properties and Pickering emulsion stabilizing capacity of nonenyl succinic anhydride and octenyl succinic anhydride modified amaranth starches

Functional properties and ability to stabilize Pickering emulsions of amaranth starch with the novel nonenyl succinic anhydride (NSA) modification and the widely used octenyl succinic anhydride (OSA) modification were compared. The NSA modification was more effective in altering the rheological properties of amaranth starches. NSA-modified amaranth starch showed significantly higher peak viscosity (7.13 Pa·s at DS of 0.02209) than the OSA-modified amaranth starch (6.10 Pa·s at DS of 0.03042). The gelatinization temperature, gelatinization enthalpy, and relative crystallinity of amaranth starch were more affected by the OSA than the NSA. The Pickering emulsions stabilized with NSA-modified starches had higher stability than those with the OSA-modified starches as characterized by particle size distribution, morphological, and rheological approaches. A lower degree of substitution by NSA than by OSA is needed to achieve a similar emulsification capacity. Thus, the NSA modification could be an efficient alternative to OSA modification in tailoring physicochemical and rheological functions, as well as stabilizing Pickering emulsions.

Stabilization of emulsions by high-amylose-based 3D nanosystem

High-amylose maize starch (HAS) was used to produce a fibrous 3D network nanosystem aiming at providing an efficient and stable emulsion stabilizer characterized by being robust against storage, freeze-thawing, high temperatures and mechanical shearing. This approach is principally different from the usually applied stabilization systems based on surfactants or small solid particles. Here, we utilized a sodium hydroxide-based low-temperature, chemical gelatinization protocol to minimize molecular degradation, and ethanol nanoprecipitation to reassociate the polysaccharides nanoparticles (NPs) to form a 3D nanosystem. Octenyl succinic anhydride (OSA) substitution was used for modulation of the amphiphilic properties of the nanosystem to enhance the emulsfying capacity. With increased OSA substitution, light transmittance of the NPs solutions increased and the size distribution of the NPs decreased down to 100 nm. The obtained emulsions were characterized by being water in oil (W/O) systems, and the NPs were distributed in the oil phase. OSA substitution and NPs concentration contributed combinedly to the emulsification capacity. The nanosystem, at 5% concentration with 20% OSA modification, had droplets of approximately 1 μm in diameter, and could withstand a 60-day-long storage, five-cycle freeze-thaw and thermal stability tests. In addition, it also displayed higher mechanical stabilities to shear-thinning. • High amylose maize starch-based 3D network was processed by a simple method. • Such nanosystems can stabilize the emulsions with high performance. • The emulsions were resistant to storage, freeze-thaw, heat, and mechanical shear. • The emulsion droplets were restricted in the range from 1 to a few μm.

Preparation and Physico-Chemical Characterization of OSA-Modified Starches from Different Botanical Origins and Study on the Properties of Pickering Emulsions Stabilized by These Starches.

Native starch (NS) from different botanical origins (native rice/tapioca/oat starch, NRS/NTS/NOS) were hydrophobically modified by octenyl succinic anhydride (OSA), and the octenyl succinic (OS) groups were successfully introduced in the starch molecules which obtained OS-starch (OSRS, OSTS and OSOS) with different levels of modification (0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%) and degree of substitution (DS). The structural properties of the OS-starch, such as granule size, crystal, wettability and morphology were studied, and the OS-starch was used as particulate stabilizers to produce oil-in-water (O/W) Pickering emulsions. The emulsion index, droplet size distribution and microstructures of Pickering emulsions produced by different OS-starches were compared. OSA modification had almost no effect on the morphology or crystal structure types of three kinds of NS and OS-starch but markedly increased the contact angle and particle size distribution of OSRS, OSTS and OSOS. Esterification reaction of OSA and starch mainly occurred in amorphous regions of starch, and the OSA significantly improved the emulsifying capacity of OSRS, OSTS and OSOS granules and thus stabilized emulsions formed at higher levels (2.5% and 3.0%) of modification of OS-Starch exhibited better stability; the ability of OS-starch to stabilize Pickering emulsion was 3.0% OSRS > 3.0% OSOS > 3.0% OSTS, respectively. Observation and structural properties analysis of OS-starch granules and Pickering emulsion droplets showed that the number and thickness of the starch granules on the oil-water interface of the emulsion droplets increased with improvement of the OSA modification level, and an aggregation state was formed between the OS-starch granules, which was also enhanced with the OSA modification levels. These were all necessary for the Pickering emulsion stabilized by starch granules to remain in a steady state.

Effects of dry heating, acetylation, and acid pre-treatments on modification of potato starch with octenyl succinic anhydride (OSA)

Abstract Octenyl succinic anhydride (OSA) starch is widely used to stabilize emulsions. Nevertheless, the poor compatibility of starch with hydrophobic groups has restricted the performance of OSA modification. In this work, potato starch was pre-treated once or twice (dry heating, acetylation, and acid modification) prior to OSA modification. Pre-treatments increased the degree of substitution (DS), hydrophobicity, hydrophilicity, and decreased amylose content of OSA starches, with dual pre-treatments having greater effects. Among all pre-treatments, acid modification followed by dry heating resulted in the greatest OSA modification (DS: 0.015) and water-binding capacity (155%). Meanwhile, acid modification followed by acetylation produced OSA starch with the highest oil-binding capacity (290%). Scanning electron microscopy revealed that the granular deformation of dual pre-treated OSA starches was greater compared to single pre-treated and non-pre-treated OSA starches (O). Dual pre-treated OSA starches (ADO, 7%; ACO, 8%) had lower amylose contents than those of single pre-treated (AO: 12%, CO: 17%, DO: 21%) and O (36%). All the pre-treatments reduced the setback viscosity of OSA starch to a lower range (70–394 cP), simultaneously decreasing their retrograde tendency. This study suggested that dual pre-treatments could improve the efficiency of OSA modification and produce OSA starch with greater emulsifying potential.

Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions

Effects of octenylsuccinic anhydride (OSA) esterification on the morphology, crystalline structure, and emulsifying properties of three representative starches with different crystalline types, namely waxy corn starch (A-type), potato starch (B-type), and pea starch (C-type) were investigated. XRD patterns testified OSA substitution occurred principally in the amorphous region without affecting the crystalline patterns, whereas SEM verified esterification was mainly a surface phenomenon. However, OSA esterification caused a decrease in the peak intensity and area of small-angle X-ray scattering profiles, indicating the semi-crystalline lamellae ordering was impeded to a certain extent. Compared with A- and C-type starches, B-type starch had a stronger affinity for OSA, as manifested by its higher degree of substitution (DS), graver surface detriment, and depressed order of semi-crystalline lamellae. The emulsifying properties of all starches were pronouncedly improved by OSA modification, especially for A-type starch even with comparatively lower DS. Pickering emulsion stabilized by OSA-modified A-type starch (A-OSAS) with smaller droplet size and more uniform droplet size distribution exhibited more splendiferous stability relative to the other two modified starches. Moreover, rheological tests revealed A-OSAS possessed the highest apparent viscosity and storage modulus (G′), insinuating strong intermolecular interactions between starch granules at the interface and/or in the continuous phase.

Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals

Abstract Tiger nut (Cyperus esculentus L.) is an ideal raw material for oil extraction, but starch-rich tiger nut meal, a by-product of oil extraction, has not been fully utilized. For this, starch was isolated from tiger nut meal, and then starch nanoparticles were prepared by gelatinization, ultrasonication and nanoprecipitation under different conditions. The preparation parameters were optimized by measuring the particle size with dynamic light scattering, and the physicochemical properties of native starch and nano starch were evaluated. The results showed that, compared to native starch, starch nanoparticle (nano starch) has a higher amylose content (39.05%), solubility (56.13%), and swelling power (58.01%). Furthermore, native starch and nano starch were esterified with octenyl succinic anhydride (OSA), respectively, conferring amphiphilic properties. The effects of OSA modification on the resistant starch content, thermal properties, and microstructure of starches were characterized. The resistant starch content of tiger nut native starch increased by 10.81% after OSA modification, while the resistant starch content of OSA nano starch increased to 37.76%. Compared to native starch, the gelatinization temperature of OSA nano starch decreased by 2.7 °C and nano starch decreased by 5.68 °C. OSA modified nano starch showed a unique microstructure, such as a slender fiber structure and a regular oblate structure. The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase. The findings presented in this investigation provide a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.

Effect of edible coating from octenyl succinic anhydride modified rye starch to extend shelf life of plums

SummaryThe present study envisaged the effect of octenyl succinic anhydride (OSA) modification on rye starch. Different properties (amylose content, swelling, and solubility) of rye starch before and after OSA modifications were evaluated. The swelling capacity of starch increased from 12.96 to 21.72 after OSA modification. Amylose content and solubility of rye starch decreased from 21.48%–15.39% and 18.69%–11.64%, respectively. Further, as an application, plum fruits (uncoated and coated with native and OSA‐modified starch) were selected to check the effect of storage duration on their weight and phenolic content. The result showed that native and OSA‐modified rye starch was capable enough to retard weight loss and maintain freshness in plum fruit during storage. During the present study, untreated plums lost 21.95% of weight after 21 days of storage. The weight loss percentage observed in plum coated with native rye and OSA‐modified starch (pH‐4, pH‐6, pH‐8) was 8.09% and 5.42%–7.39%. OSA‐modified starch at pH‐8 was more effective in preventing the quality deterioration of plum fruit. The starch coating on plums resulted in increased fruit TPC and antioxidant properties; however, the storage period negatively affects the TPC and antioxidant properties. The experimental observations from the present work valorise the potential of rye starch to be used as an alternate edible source for the coating of fruits.

Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions.

In this work, octenyl succinic anhydride (OSA) chemical modification with surfactant physical modification was combined to modify bovine bone gelatin (BBG) for emulsion stabilization at pH 6.0 (to simulate acidic food environment). OSA modification decreased the β-sheet percentage and increased β-turn percentage of BBG. Further, the combination of OSA modification with surfactant physical modification had obvious and different effects on the emulsifying properties of BBG. The creaming stability of gelatin/surfactant-stabilized emulsions was dependent on gelatin structure, surfactant type, and preparation pH. The emulsions stabilized by OBBG/Span 80 and OBBG/soybean lecithin (only blurry creaming at day 28) had significantly better creaming stability than other emulsions. These results demonstrated that the combination of OSA modification with surfactant modification could be applied to improve the emulsifying properties of BBG.

Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment.

Sago starch has weaknesses such as low thermal stability and high syneresis. Modifications were made to improve the characteristics of native sago starch. In this study, sago starch was modified by autoclave-heating treatment (AHT), osmotic-pressure treatment (OPT), octenyl-succinic anhydride modification (OSA), and citric acid cross-linking (CA). This study aimed to examine the changes in chemical composition, crystallinity, and functional properties of the native sago starch after physical and chemical modifications. The results show that physical modification caused greater granule damage than chemical modification. All modification treatments did not alter the type of crystallinity but decreased the relative crystallinity of native starch. New functional groups were formed in chemically modified starches at a wavelength of 1700-1725 cm-1. The degree of order (DO) and degree of double helix (DD) of the modified starches were also not significantly different from the native sample, except for AHT and OPT, respectively. Physical modification decreased the swelling volume, while chemical modification increased its value and is inversely proportional to solubility. AHT and OPT starches have the best freeze-thaw stability among others, indicating that both starches have the potential to be applied in frozen food.

Mechanistic Understanding of the Relationships between Structure and Digestibility of Octenyl Succinic Anhydride Modified Corn, Potato, and Pea Starch Nanoparticles

AbstractThis study characterizes the digestibility properties and structural changes of octenyl succinic anhydride (OSA) modified starch nanoparticles (OSPNs) from corn, potato, and pea starches (codes as OCSNPs, OPtSNPs, and OPSNPs). After OSA modification, the average particle size and degree of substitution of OSPNs significantly (p < 0.05) increase compared to control samples, whereas the apparent amylose content, R1047/1022, relative crystallinity, and melting enthalpy are found to decrease significantly (p < 0.05), with the extent depending on the type of starch. In vitro digestibility tests show that OSA treatment converts part of rapidly digestible starch into slowly digestible starch and resistant starch for OSPNs, an effect that is more pronounced for OPtSNPs compared to OCSNPs and OPSNPs, corresponding to a reduce in equilibrium starch hydrolysis percentage and apparent digestion rate coefficient. Overall, the starch type affects the structural and digestibility properties of OCSNPs, OPtSNPs, and OPSNPs, with the most obvious effect observes for OPtSNPs.

Octenyl Succinic Anhydride Modified Pearl Millet Starches: An Approach for Development of Films/Coatings.

Pearl millet starches were modified at pH 8.0 using 3.0% octenyl succinic anhydride (OSA), and their pasting, rheological properties, and in vitro digestibility were analyzed. The degree of substitution (D.C.) of OSA-modified starches varied from 0.010 to 0.025. The amylose content decreased after modification, while the reverse was observed for swelling power. After OSA modification, the pasting viscosities (peak, trough, setback (cP)) of the modified starches increased compared to their native counterparts. G′ (storage modulus) and G″ (loss modulus) decreased significantly (p < 0.05) compared to their native counterparts during heating. Yield stress (σo), consistency (K), and flow behavior index (n) varied from 9.8 to 87.2 Pa, 30.4 to 91.0 Pa.s., and 0.25 to 0.47, respectively. For starch pastes, steady shear properties showed n < 1, indicating shear-thinning and pseudoplastic behavior. The readily digestible starch (RDS) and slowly digestible starch (SDS) contents decreased, while the resistant starch (R.S.) content increased. After OSA treatment, the solubility power of the starches increased; this property of OSA starches speeds up the biodegradability process for the films, and it helps to maintain a healthy environment.

쌀세정수에서 분리한 전분과 이로 제조한 옥테닐호박산전분의 특성

Purpose: This study prepared and investigated the flour, purified starch, and theirs octenyl succinic anhydride (OSA)-modified starch (3% OSA, pH 8.5, 6h) to compare the properties of various types of starch prepared from rice grain and water used for washing it, and utilize the byproducts produced from the water. Methods: Oil absorption capacity, physicochemical and pasting properties of the samples prepared from the water used for washing rice were analyzed. Results: The flour prepared from the water had higher ash, protein, and lipids but lower total starch content. The water holding capacity, swelling power, and solubility of purified starch of the untreated samples prepared from the water were the highest. These properties of the OSA samples prepared from the rice wash slurry increased. The rapid visco analyser (RVA) results showed that the OSA modification of the purified samples increased the peak, trough, final, and breakdown viscosity and decreased the pasting temperature, but the OSA flour made from the unpurified sample was similar to the unmodified it. The OSA modification did not affect the shapes of the granules and crystallinity pattern as examined using a scanning electron microscope (SEM) and X-ray diffractometer. The oil absorption capacity of the OSA-modified samples was higher than untreated starch, but that of the unpurified flour was similar to its OSA sample. Conclusion: The water used for washing rice is a byproduct of food processing and can be utilized as modified starch and as an emulsifier.