Octenyl Succinic Anhydride Modified Starch Research Articles

Enhanced bioavailability of curcumin amorphous nanocomposite prepared by a green process using modified starch

Curcumin (Cur), a bioactive compound extracted from plants, has attracted widespread attention due to its multiple pharmacological activities. However, the low bioavailability due to the inherent limitations in water solubility, chemical stability, and permeability poses great challenges for realizing its clinical potentials. In the current study, octenyl succinic anhydride-modified starch (OSAS), a renewable and biodegradable biopolymer, was employed to fabricate Cur amorphous composite nanoparticles (Cur/OSA-S NPs) through a solvent-free pH-driven method with the aim to enhance Cur's bioavailability by improving its solubility and stability. Cur/OSA-S NPs, with mean sizes of about 128.9 ± 8.6 nm, encapsulation efficiencies of about 90.0 %, and the drug loading capacities around 51.0 ± 0.2 %, were successfully prepared. Cur was found to be dispersed within the composite nanoparticles in amorphous state as confirmed by the XRD and DSC characterizations. In addition, Cur/OSA-S NPs offers excellent storage, thermal and light stability, excellent re-dispersibility, and approximately 92 times better solubility than the original Cur. Furthermore, studies of dissolution and the parallel artificial membrane permeability assay (PAMPA) confirmed enhanced dissolution rates and in vitro permeabilities of Cur/OSA-S NPs. Cancer cell viability and uptake experiments revealed that Cur/OSA-S NPs possessed more potent inhibitory effects on cancer cell proliferation compared to the raw Cur. The results obtained from the current study demonstrated the effectiveness of OSA-S for manufacturing Cur amorphous composite nanoparticles with enhanced solubility, stability, and permeability, which might be valuable for further development of Cur based products for treatment of various diseases.

Enhanced stability and dissolution of curcumin nanocrystals stabilized by octenyl succinic anhydride modified starch

Curcumin (CUR) has known to have poor oral bioavailability due to its poor aqueous solubility and stability in gastrointestinal fluid condition as well as its limited permeability which greatly limits its applications in food and medical fields. The present study reported the development of CUR nanocrystal suspension (CUR-NS) for enhanced bioavailability, stabilized with octenyl succinic anhydride modified starch (OSA-S), a naturally renewable and biocompatible biomolecule. This preparation was achieved via an antisolvent precipitation combined with ultrasonic dispersion method, following which the suspension was freeze-dried to form powder CUR nanocrystals (CUR-NCs). Physicochemical properties of the prepared CUR-NS and CUR-NCs powders were extensively characterized. The particle size of the nanocrystals was found to be around 322.8 ± 15.7 nm with a small polydispersity index (PDI) of about 0.230 ± 0.039. Rod like crystal shape was observed by the SEM. Results from powder X-ray diffraction (pXRD) and differential scanning calorimetry (DSC) indicated that the crystal form of CUR in CUR-NCs was a monoclinic polymorph Form 2. Stability results indicated that CUR-NCs possessed an excellent storage-, thermal-, and photo-stabilities. CUR-NCs had a significantly higher dissolution rate, a 68-fold increase in its solubility than that of raw CUR. The cytotoxicity assay demonstrated that CUR-NCs exhibited lower toxicity towards normal human kidney epithelial cells compared to raw CURs. Parallel artificial membrane permeability assay (PAMPA) characterization confirmed that the flux of CUR was significantly enhanced after forming nanocrystals with OSA-S, probably resulting from its increased solubility and dissolution rate. The study showed that OSA-S could effectively stabilize CUR-NCs, and CUR-NCs developed in the current work exhibited significant enhancement in the stability and dissolution rate leading to an improved bioavailability which might be helpful for further development of CUR based products.

Self-assembly of selenium-loaded octenyl succinic anhydride-modified starch nanomicelles for treating inflammation-related brain diseases

Neuroinflammation, caused by abnormal activation of glial cells, plays an important role in nerve injury, which can lead to cognitive impairment. Consequently, regulating glial cell activation and subsequent generation of inflammatory mediators is valuable for the treatment of neuroinflammation-based brain diseases. Selenium (Se) and folic acid (FA) are two key nutritional supplements that have bioactivities associated with regulating neuroinflammatory responses, resisting oxidative stress, and preventing neuronal apoptosis in vivo. Based on this, we prepared multifunctional nanoparticles using octenyl succinic anhydride (OSA)-modified starch (OSAS) to carry both Se and FA, with the aim to facilitate synergistic resistance of neuroinflammatory diseases. The FA-grafted OSAS molecules self-assembled into nanomicelles and functioned as nanocarriers to load selenium nanoparticles (SeNPs) (a unique form of Se supplement) and form novel nanoparticles FA-OSAS-SeNPs with a protective shell of starch. Furthermore, the effect and mechanism of FA-OSAS-SeNPs on inflammatory responses were investigated using lipopolysaccharide (LPS)-induced BV2 microglial cells and BALB/c mice. Our results showed that FA-OSAS-SeNPs ameliorated LPS-induced spatial learning and memory impairment. Furthermore, FA-OSAS-SeNPs significantly suppressed the activation of glial cells, the expression of oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), and the release of inflammatory factors. Moreover, FA-OSAS-SeNPs prominently alleviated endoplasmic reticulum (ER) stress and LPS-induced overactivation of the NF-κB and MAPK signaling pathways. In conclusion, these results demonstrate that FA-OSAS-SeNPs represent a promising candidate in alternative/supplementary medication or functional foods for treating inflammatory brain diseases.

A Novel Strategy to Enhance the pH Stability of Zein Particles through Octenyl Succinic Anhydride-Modified Starch: The Role of Preparation pH.

Ensuring the stability of zein nanoparticles at different pH levels is crucial for their application as nanocarriers. In this study, octenyl succinic anhydride-modified starch (OSA-modified starch) was employed to enhance the stability of zein nanoparticles against different pH levels by forming complex nanoparticles with OSA-modified starch. The effect of preparation pH on the stability of the zein/OSA-modified starch nanoparticles was investigated. Sedimentation occurred in zein nanoparticles as the pH reached the isoelectric point. However, the stability of zein nanoparticles at various pH levels significantly improved after adding OSA-modified starch to form zein/OSA-modified starch nanoparticles regardless of whether they were prepared under acidic or alkaline pH conditions. Notably, the stability of zein/OSA-modified starch nanoparticles prepared at an acidic pH was higher than that of those prepared at an alkaline pH, thereby highlighting the critical role of the preparation pH for zein/OSA-modified starch in maintaining the stability of zein. The stable zein/OSA-modified starch nanoparticles developed in this study exhibit significant potential for use in delivery systems across various pH environments.

Effect of wall material on lipophilic functional compounds of high oleic palm oil emulsions encapsulated by Refractance Window drying

High-oleic palm oil is a food-grade oil with desirable properties, as it is characterised by having an oleic acid concentration above 50 % and a high vitamin E and provitamin A content. This study investigated the effect of different combinations of two wall materials (whey protein (WP) and Capsul®, a commercial octenyl succinic anhydride modified starch (OSA-MS)) on the concentration of provitamin A, vitamin E and oleic acid, and the physical properties of high oleic palm oil emulsions encapsulated by Refractance Window drying technology. Wall material composition significantly affected (p < 0.05) all response variables, and R2 values were above 0.75 for all responses. Phytonutrient preservation showed its highest at an OSA-MS: WP concentration ratio of 1: 3. Optimal results were achieved (minimum moisture content, water activity and hygroscopicity, and maximum encapsulation efficiency and phytonutrient preservation) at an OSA-MS concentration of 8.13 % and WP concentration of 91.87 %. Flakes were obtained as a solid structure that protects oil's phytonutrients with 94 %, 75 % and 87 % of preservation of oleic acid, vitamin E and carotenoids, respectively. It shows that the wall material combination and encapsulation technique are suitable for obtaining lipophilic functional compounds.

Oxidation stability of oil-in-water emulsion prepared from perilla seed oil and soy sauce with high salt concentration using OSA-starch.

The O/W emulsions were prepared using perilla seed oil (PSO) dispersed in soy sauce (PSE) and in distilled water (PWE), respectively. Octenyl succinic anhydride-modified starch (OSA starch, 3 wt%) showed the most efficient emulsifying ability and its stabilities of emulsion and oxidation in PSE and PWE were studied at different storage periods (0, 4, and 8weeks) and temperatures (4, 25, and 40°C). Negligible change in droplet diameter of PSE was observed without coalescence or flocculation during storing for 8weeks at 4°C. The stabilizing ability of OSA-starch despite the high ionic strength of soy sauce is attributed to the starch backbone, which promotes steric repulsions between droplets. A lower oxidation degree was observed for PSE prepared than PWE and PSO under all storage conditions. Thus, the O/W emulsion prepared from PSO and soy sauce can be applied to the production of ω-3 fatty acid-enriched Asian-style emulsified products.

Antioxidant polysaccharide/gelatin blend films loaded with curcumin — A comparative study

Curcumin (CUR; 0, 0.005, 0.01, 0.02 %) was loaded into binary 75/25 blend films based on polysaccharides (carboxymethyl cellulose (CMC), gum Arabic (GAR), octenyl succinic anhydride modified starch (OSA), water-soluble soy polysaccharides (WSSP)) and gelatin (GEL). The GAR-based system was the least rough and, consequently, the most transparent of the films. An opposite result was found for the WSSP-based film. Despite the phase separation, the CMC75/GEL25 film exhibited excellent mechanical strength and stiffness. CUR improved the UV/VIS light-barrier characteristics of the films, but did not affect most of other physiochemical properties. X-ray diffractograms revealed that CUR provoked the rearrangement of the triple helical structure of GEL. As highly erodible, the CMC75/GEL25 carrier ensured the fastest and the most complete release of CUR. The OSA75/GEL25 system exhibited an opposite behavior. The kinetic profiles of the antiradical activity of the films did not reflect CUR release. A comparison of 2,2-diphenyl-1-picrylhydrazyl (DPPH*) scavenging on the plateau revealed that the CUR-supplemented films had quite comparable antiradical potential. The CMC75/GEL25 system exhibited the highest colorimetric stability, likely as a result of complete encapsulation of CUR in the GEL-rich microspheres. Weak symptoms of physical aging (enthalpy relaxation) were found in the films.

Effect of octenyl succinic anhydride modified starch on soy protein-polyphenol binary covalently linked complexes.

The present study aimed to investigate the effects of octenyl succinic anhydride modified starch (OSAS) on soy protein (SP)-(-)-epigallocatechin-3-gallate (EGCG) binary covalently linked complexes. Mean diameters of OSAS-SP-EGCG complexes decreased from 379.6 ± 54.9 nm to 272.7 ± 47.7 nm as the OSAS-to-SP-EGCG ratio changed from 1:2 to 4:1, while ζ-potential decreased from -19.1 ± 0.8 mV to -13.7 ± 1.2 mV. Fourier transform infrared spectroscopy results revealed that the characteristic peaks at 1725 cm-1 and 1569 cm-1 for OSAS disappeared in the OSAS-SP-EGCG complexes, indicating an interaction between OSAS and SP-EGCG complexes. X-ray diffraction analysis showed that with the increase of OSAS content, the diffraction peak at approximately 8.0° decreased from 8.22° to 7.74°, implying that the structures of OSAS and SP-EGCG complexes were rearranged after forming into OSAS-SP-EGCG complexes. The contact angle of the OSAS-SP-EGCG complexes significantly increased from 59.1° to 72.1° with the addition of OSAS increased, revealing that the addition of OSAS improved hydrophobicity of the SP-EGCG complexes. Transmission electron microscopy images revealed that the individual OSAS-SP-EGCG complexes became smaller but stuck together to form large fragments, which was different from the morphology of OSAS and SP-EGCG complexes. Thus, the OSAS-SP-EGCG complexes developed in this study may be effective emulsifiers for improving the stability of emulsion systems in the food industry.

Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion

In this study, octenyl succinic anhydride-modified starch (OSA starch) and tea polyphenols (TP S ) complexes (OS-TPs) were prepared, and their effects on the physical and oxidative stability of oil-water emulsion as well as the interaction mechanism were investigated. OS-TPs complex reduced the oil-water interfacial tension to 9.44 mN/m as the concentration of TPs increased to 0.75% (w/w) and improved the emulsifying ability of OSA starch. Compared with a simple mixture of tea polyphenols and OSA starch emulsion, the emulsion prepared by the OS-TPs complexes had higher oxidative stability, with a peroxide value of only 1.45 meq/kg after 40 days of storage when the concentration of TPs reached 0.75% (w/w). The decomposition temperature of the OS-TPs complex increased to 312.98 °C at maximum, indicating a more stable structure of the complex. Hydrophobic fluorescence analysis and Fourier transform infrared proved the interaction between OSA starch and TP S . Isothermal titration calorimetry analysis further confirmed that hydrogen binding and hydrophobic interaction were involved between OSA starch and (−)-epigallocatechin-3-gallate (EGCG), which is the main component of TPs. • Oil-water interfacial tension decreased as TPs incorporated with OSA starch. • Emulsion formed with OS-TPs complex had higher physical and oxidative stability. • OS-TPs complex had higher decomposition temperature. • Hydrogen bond and hydrophobic interaction existed between TPs and OSA starch.

Effect of shell separation pretreatment on the physicochemical properties of octenyl succinic anhydride-modified starch

The effects of shell separation pretreatment (SSP) on the physicochemical properties of octenyl succinic anhydride (OSA)-modified starch were investigated in this study. SSP at different temperatures promoted esterification between starch molecules and OSA and thereby achieved a higher degree of substitution (DS). OSA-modified granule shells (OSCs) exhibited a rough surface and irregular shape, which were attributed to swelling caused by SSP during modification processes. The paste viscosity and viscoelastic properties of OSCs were enhanced after SSP. Both the swelling power and transparency of OSA esterified starch increased with DS values after SSP. The content of resistant starch (RS) among OSA esterified starch increased from 33.18 % to 45.33 %, which mainly occurred when SSP was introduced into the OS starch synthesis process. In summary, SSP at different temperatures promoted the unique physicochemical properties of OSCs specimens by increasing their DS values.

Study on the Formation and Stability Properties of Nanoemulsions with Octenyl Succinic Anhydride Modified Starch

Study on the Formation and Stability Properties of Nanoemulsions with Octenyl Succinic Anhydride Modified Starch

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability.

The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials in this study. The aim is to investigate the impact of protein/starch ratio on microcapsules’ physicochemical characteristics and stability. SEM images showed that microcapsule granules were uneven in size, and irregular, with some wrinkles and dents. FTIR illustrated a chemical interaction between capsaicin and composite wall materials. XRD showed that the spray-dried powders were mainly in amorphous form. As the whey protein content decreased, the yield (9.32–68.18%), encapsulation efficiency (49.91–94.57%), wettability (158.87–232.63 s), and solubility (74.99–96.57%) of samples decreased, but the mean particle size (3.22–26.03 μm), apparent viscosity, and shear stress tended to increase. Besides, DSC revealed that the glass transition temperatures (Tg) of samples were at around 85 °C. Capsaicin microcapsules with WP:OS at the ratio of 7:3 possessed the highest Tg, and the best storage stability. Based on our research, microencapsulation significantly improved the stability and the water-solubility of capsaicin. A small amount of OSA-starch mixed with whey protein as a promising carrier for capsaicin would greatly promote the application of capsaicin in the food industry.

Improving the freeze–thaw stability of emulsions via combining phosphatidylcholine and modified starch: A combined experimental and computational study

SummaryPhosphatidylcholine (PC)‐coated emulsion was unstable during the freezing process. This study aimed to investigate the influences of octenyl succinic anhydride modified starch (OSAS) to PC weight ratios on the properties of the OSAS–PC complex and freeze–thaw stability of oil‐in‐water (O/W) emulsions. The results of molecular dynamics (MD) simulation indicated that electrostatic interaction was dominant in the complex. When OSAS/PC weight ratios were 5:5, 6:4, and 3:7, the complex showed a relatively low interfacial tension, high interfacial layer thickness, and high apparent viscosity at low shear rate. Z‐average diameter in emulsions increased from 175.8 to 270.0 nm and zeta‐potential increased from –49.2 to –29.7 mV, when OSAS/PC weight ratio varied from 0:10 to 7:3. OSAS–PC complex in weight ratios of 3:7 and 5:5 remarkably improved the freeze–thaw stability of emulsions (no creaming and aggregates), which may be related to a thick and dense interfacial layer. These findings indicated that the freeze–thaw stability of PC‐stabilised emulsions could be improved by OSAS with low levels.

Effect of cellulose nanocrystals on the formation and stability of oil-in-water emulsion formed by octenyl succinic anhydride starch

This study aimed to investigate the effect of cellulose nanocrystals (CNCs) combined with octenyl succinic anhydride modified starch (OSAS) on the stabilization of oil-in-water emulsions. Hydrogen bond and intermolecular electrostatic interaction were found in the formation of CNCs-OSAS complex as characterized by molecular dynamics simulation. A relatively stable emulsion could be formed by ultrasonic emulsification when the concentrations of CNCs-OSAS complex in the weight ratio of 2:8 and oil were 1.5 wt% and 10 wt%, respectively. Increase in Z-average diameter of emulsion prepared with the CNCs-OSAS complex (81.3 nm at 25 °C for 30 days) was considerably less than that of OSAS-stabilized emulsion (116.8 nm at 25 °C). No creaming was observed in emulsion prepared with the CNCs-OSAS complex after 30 days of storage. The apparent viscosity of emulsion stabilized by the CNCs-OSAS complex was 1.4 times as high as that of OSAS-stabilized emulsion when shear rate was 0.01 s−1. Increased viscoelasticity of emulsions in the presence of CNCs probably enhanced the interaction between droplets and delayed the creaming of emulsions. This study provided a new perspective to broaden the application of CNCs and OSAS in "green" emulsion.

Spray dried nanoemulsions loaded with curcumin, resveratrol, and borage seed oil: The role of two different modified starches as encapsulating materials

Recently, food industries are directing on the promotion of innovative food matrices fortified with bioactive compounds in order to enhance the consumer's health. Octenyl succinic anhydride modified starches (OSA-MS) such as Hi-cap100 (HCP) and purity gum 2000 (PUG) were used to fabricate emulsions co-entrapped with borage seed oil (BSO), resveratrol (RES) and curcumin (CUR), which were further spray dried to obtain powders. The fabricated microcapsules loaded with BSO, RES, and CUR displayed excellent dissolution performance, high encapsulation efficiency (≈93.05%) as well as semi-spherical shape, revealed via scanning electron microscopy (SEM). We also evaluated the impact of storage time (4 weeks) and temperature (40 °C) on the physicochemical characterization of OSA-MS coated microcapsules. Microcapsules coated with HCP exhibited greater oxidative stability, lower water activity and moisture contents rather than PUG coated microcapsules during storage because of its good film-forming properties. Addition of CUR enhanced the oxidative stability and retention of bioactive compounds. HCP microcapsules loaded with BSO + RES + CUR presented supreme retention of RES (70.32%), CUR 81.6% and γ-linolenic acid (≈ 96%). Our findings showed that CUR acted as an antioxidant agent; also, lower molecular weight OSA-MS as wall material could be used for the entrapment of bioactive compounds and promotion of innovative food products.

Complex wall materials of polysaccharide and protein effectively protected numb‐taste substance degradation of Zanthoxylum bungeanum

Hydroxyl-sanshools are mainly responsible for the numb taste and biological activities of Zanthoxylum bungeanum, but they show low water solubility, high volatility and easy degradation, which limit their application in the catering and food industries. Thus microcapsules of Z. bungeanum essential oil (ZBEO) were prepared to prevent numb-taste substance attenuation. The complex effects of hydroxypropyl-β-cyclodextrin (HPCD) with other materials, such as konjac glucomannan octenyl succinate (KGOS), octenyl succinic anhydride-modified starch (OSAS), soy protein isolate (SPI) and gum arabic (GA), on the protection of the main numb-taste substance of ZBEO were investigated. Scanning electron microscopy and Fourier transform infrared spectroscopy analysis indicated that ZBEO was successfully encapsulated in the complex wall materials. X-ray diffraction indicated that the loaded essential oil did not affect the crystalline form of the wall material. The stability of the numb-taste substance α-sanshool in the microcapsules prepared with the complex microcapsule wall materials was higher than that in single-wall microcapsules. Storage stability evaluation indicated that microcapsules prepared with a combination of HPCD and SPI showed the greatest effect in maintaining the stability of the main numb-taste substance α-sanshool in ZBEO at room temperature, low pH and in high-salt conditions. Complex wall materials of polysaccharide and protein could effectively protect the numb-taste substance degradation of Z. bungeanum during processing and storage. © 2021 Society of Chemical Industry.

Polysaccharide/gelatin blend films as carriers of ascorbyl palmitate – A comparative study

The comparative study was performed in order to assess the most suitable matrix polymer for ascorbyl palmitate (AP). The antioxidant (1 and 2% w/w) was loaded into the 75/25 blend films based on polysaccharides (gum Arabic (GAR), octenyl succinic anhydride modified starch (OSA), water soluble soy polysaccharides (WSSP)) and gelatin (GEL). The AP was present in the films both in the form of longitudinal crystals and microglobules. Because of amphiphilic character, the AP had the moisturizing action on the films; however, its addition reduced film solubility in water. AP did not affect the water vapor permeability and tensile strength of the OSA-based carrier. The Makoid-Banakar with Tlag model was suitable for the efficient simulation of AP release from the films. The OSA-based system offered the fastest release of AP and, consequently, had the best initial antiradical activity. The 1%AP-added GAR75/GEL25 film provided the most extended release of antioxidant capacity.

Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics.

Five commercially available starches modified with octenyl succinic anhydride (OSA) are characterized at a molecular, physicochemical and bulk level providing useful data for designing pharmaceutical products. The degree of substitution (DS) of the starches range from 0.017 to 0.032 and their molecular weights (Mw) and radius of gyration (Rz) are lower than those of native starch, suggesting additional modification processes besides the chemical treatment with OSA. The ability of the starches to reduce the water surface tension keeps a direct relationship with the DS and an inverse association with the Mw. Thermal properties, crystallinity assays and morphology evidence that most modified starches characterize by amorphous aggregated structures, possibly generated by gelatinization processes, which favor the flow properties of the powders. Water sorption and surface energy behaviors seem to be related to the number of octenyl succinate (OS) moieties. After dispersion in water, shear-thinning and Newtonian behaviors also depend on the type of OS-starch.

Evaluation of structural and physicochemical properties of octenyl succinic anhydride modified sweet potato starch with different degrees of substitution.

Octenyl succinic anhydride modified sweet potato starch (OSA-SPS) were synthesized in different degrees of substitution (DS) from 0.0073 to 0.0153. Unlike sweet potato starch (SPS), two additional characteristic peaks were detected at 1,572 and 1,724 cm-1 from the Fourier Transform-Infrared spectroscopy in OSA-SPS and their intensities were generally increased with the elevation in DS. Scanning electron microscopy and X-ray diffraction analyses revealed that the esterification did not alter the initial shape of starch granules and mainly occurred on the surface of starch pellets. In addition, OSA-SPS possessed higher transmittance, viscosity and stability, lower gelatinization temperature, and shorter gelatinization time than SPS. The changes of these properties of SPS after the esterification with OSA would be more conducive to its application in food and other fields. PRACTICAL APPLICATION: Octenyl succinic anhydride modified starch (OSAS), as a relatively novel amphiphilic surfactant, have been applied to the processing of many products due to its special hydrophilicity and lipophilicity. The structural and physicochemical properties of sweet potato starch (SPS) and octenyl succinic anhydride modified sweet potato starch (OSA-SPS) with different degrees of substitution (DS) were systematically analyzed in this research. The findings give fundamental understanding of OSA-SPS and provide a basic reference for its application in industries including food, cosmetics, textiles, and so on.

Mechanochemical effects of ultrasound on mung bean starch and its octenyl succinic anhydride modified starch

The purpose of this study was to investigate the mechanochemical effects of ultrasound on the quality of mung bean starch and its octenyl succinic anhydride modified starch (OSAS) in an attempt to produce high quality starch products. In this paper, mung bean starch was treated by ultrasound for 0, 1, 8, 32 and 60 min. Then, under the same ultrasonic treatment conditions, OSAS was prepared by ultrasonic assisted. During the esterification process, the suspensions were also treated for 0, 1, 8, 32 and 60 min, respectively. The results showed that the structures of modified mung bean starch became loose and the crystallinity decreased from 24.2 ± 0.05a% to 21.6 ± 0.02c% after 1 min of ultrasonic treatment. The Maltese crosses of starch granules became blurred and the gelatinization enthalpy decreased from 11.52 ± 0.50a to 10.47 ± 0.53c. Besides, the reaction efficiency increased from 40.87 ± 0.04d to 48.60 ± 0.02c and other qualities (solubility, swelling power and viscosity properties) of OSAS were significantly improved. While there were different changes in the structures, properties and qualities of modified starch after ultrasonic treatments for 8 min and 32–60 min. Consequently, these changes showed that ultrasonic treatment had a marked mechanochemical effect on starch granules. So the qualities of OSAS were improved significantly.