Octenyl Succinic Anhydride Research Articles

Antimicrobial activity and stability of Satureja khuzestanica essential oil pickering emulsions stabilized by starch nanocrystals and bacterial cellulose nanofibers

Pickering emulsions containing Satureja khuzestanica essential oil (SKEO) (O/W, 30:70) were produced by starch nanocrystals (SNCs) and bacterial cellulose nanofibers (B-CNF) as stabilizers. Heat acid hydrolysis method using different volumes of hydrochloric acid (0.8, 1.6 and 2 mL) was used to prepare SNCs from octenyl succinic anhydride starch. Characterization of SNCs by FT-IR and XRD revealed a lower increase in crystallinity by increasing acidity of hydrolysis solution. SEM results showed platelet-like fused nanocrystals with numerous surface pores after acid hydrolysis. Droplet size and absolute ζ-potential of SKEO emulsions stabilized by each of the SNCs (SNC-0.8, SNC-1.6 and SNC-2) and different B-CNF concentrations (0, 2, 4 and 8%) were evaluated. Results showed a downward and an upward trend from SNC-0.8 to SNC-2 and 0% B-CNF to 8% B-CNF, respectively. The viscosity of emulsions stabilized by combination of SNCs and B-CNF was higher than those without B-CNF. Besides, SNCs with higher degree of acid hydrolysis produced Pickering emulsions with lower viscosity. No significant changes were observed in the antimicrobial activity of SKEO emulsions stabilized with and without B-CNF against Staphylococcus aureus and Salmonella enterica in disk diffusion test, indicating that addition of B-CNF has no effect on antimicrobial properties. However, highest antibiofilm activity against mentioned bacteria was observed in emulsions stabilized by SNC-0.8. This study correlated the preparation method of SNCs and B-CNF addition on physical and antimicrobial properties of SKEO emulsions which could be used as safe and food grade systems for the delivery of EOs in the food industry.

Complexation of octenyl succinic anhydride-esterified corn starch/polyphenol-rich Roselle (Hibiscus sabdariffa L.) extract: Structural and digestibility features

Native and octenyl succinic anhydride (OSA; degree of substitution = 0.0164 ± 0.002)-esterified corn starches were employed for the manufacture of the starch-polyphenol V-type complexes. For this, the aqueous extract of Roselle was used as a rich source of polyphenols. Assembled OSA starch-polyphenol VI-type complexes were obtained, primarily due to hydrogen (H)-bond interactions and hydrophobic CH-π interactions between α-(1 → 4) glycosidic chains of the hydrophobic core of amylose helix, which is made up of aliphatic –CH2 groups, and the phenolic (flavonic) rings of the polyphenol-rich Roselle extract. This reduced the apparent amylose content, confirming amylose as the main macromolecule involved in the formation of starch VI-type complexes. The presence of the Roselle extract apparently increases the starch tendency to retrograde. Therefore, a retrograded starch (RS3) and assembled OSA starch-polyphenol VI-type complex (RS5) mixture could be obtained. This fact allowed the manufacture of starchy materials with resistant starch (RS) contents as high as ∼35% and low digestion rate. These findings are interesting for the development of products of potential application in the dietary management of metabolic syndrome, and leave new research questions to be addressed in the field of starch-polyphenol V-type complexes.

Optimizing reaction condition of octenyl succinic anhydride on heat-moisture-treated sago starch and its application for biodegradable film

This study presented the impact of pH and octenyl succinic anhydride (OSA) concentration on the esterification reaction of heat-moisture-treated sago starch (HMT-S) using response surface methodology to achieve optimum degree of substitution (DS), reaction efficiency (RE), and water contact angle (CA). The results showed that HMT-OSA sago starch (HMT-OS) starch exhibited an optimum pH of 7.26 and an OSA concentration of 4.53%. The DS value, RE, and water CA of optimized HMT-OS starch were 0.0121, 33.07%, and 90.11°, respectively. Furthermore, the optimized HMT-OS was used to evaluate the effect of starch modification on film characteristics. HMT-OS film has the best moisture-proof and mechanical properties compared to control (NS), HMT-S, and N-OS films, as indicated by lower water vapor permeability (28.69 g H2O.mm/s.m2.Pa × 10-11), water solubility (26.61%), higher CA (104.40°), elongation at break (85.63%), and transparency (3.25% mm-1). According to the scanning electron micrographic images, the absence of cracks or pores was attributed to the waterproof properties and flexibility of the film. Conversely, x-ray diffraction results showed that the crystallinity of HMT-OS film decreased to 36.05%.

Whether branching-point substitution contributes to improving the emulsifying property of starch modified with octenyl succinic anhydride?

Based on the previous proved fact that substitution position of octenyl succinic (OS) of OSA-starch can be regulated by changing OSA supply mode, the current study aimed at revealing whether and how the substitution position would affect the emulsifying property of OSA-starch. Overall, the results suggested that more OSA substitutions at the branching points of backbone chain under continuous mode (CM) would benefit the emulsifying capacity of OSA-starch by decreasing the initial particle size of emulsion, while more branching-chain substitutions would contribute to improving emulsion stability. By analyzing the interfacial adsorption capacity, it was speculated that the formation of smaller particle size by OSA starch with more backbone-chain branching point substitutions was attributed to its higher effect of reducing surface tension and faster migration rate to oil-water interface. When substitutions at the backbone-chain branching points increased to a certain degree, more branching-chain substitutions would thicken the adsorption layer by affecting the adsorption configuration of OSA-starch molecule, resulting in higher emulsion stability at higher total OSA substitution degree (DS, ≥1.4%). Based on the relationship between substitution position and emulsification performance, combination of traditional mode and CM was proposed to prepared OSA-starch with superior substitution pattern and procession efficiency. Demonstrated by the decreased Δβ-limit value, more branching-point substitutions were achieved for OSA-starch prepared under combination mode, of which its emulsifying activity was conformed to increase by 0.8 m2/g than traditional OSA-starch at 3% OSA limitation.

Amylose and amylopectin contents affect OSA-esterified corn starch's solubilizing efficacy and action mode on hesperetin

In order to investigate the solubilization effect and action mode of octenyl succinic anhydride (OSA) modified starches with different amylose and amylopectin compositions on hesperetin (HTN), four OSA-esterified corn starches (OSAS) were prepared using the aqueous phase method. Results revealed that all OSAS could improve the solubility of HTN. OSA-High amylose starch (OSA-HAS) had the best solubility for HTN, nearly fivefold that of free HTN, while OSA-Waxy starch (OSA-WS) had the least solubility for HTN, only twofold that of free HTN. Furthermore, FT-IR, XRD, DSC, and 1H NMR demonstrated the formation of complexes and the interactions between OSAS and HTN in the complexes. The results of DSC revealed that HTN and OSAS formed complexes with greater thermal stability. 1H NMR disclosed that the OSA group in the OSA-HAS complex was actively involved in the interaction with HTN. However, in the OSA-WS complex, the starch backbone reacted more with HTN than the OSA group. This study expanded the knowledge on solubilizing HTN by OSA-modified starch and promoted the development of efficient solubilizing or delivery carriers for HTN, thus contributing to the sufficient utilization of citrus flavonoids.

Nanocomposites of cellulose nanofibers incorporated with carvacrol via stabilizing octenyl succinic anhydride-modified ɛ-polylysine

Food packaging plays an extremely important role in the global food chain, allowing for products to be shipped across long distances without spoiling. However, there is an increased need to both reduce plastic waste caused by traditional single-use plastic packaging and improve the overall functionality of packaging materials to extend shelf-life even further. Herein, we investigate composite mixtures based on cellulose nanofibers and carvacrol via stabilizing octenyl-succinic anhydride-modified epsilon polylysine (MɛPL-CNF) for active food packaging applications. The effects of epsilon polylysine (εPL) concentration and modification with octenyl-succinic anhydride (OSA) and carvacrol are evaluated with respect to composites morphology, mechanical, optical, antioxidant, and antimicrobial properties. We find that both increased εPL concentration and modification with OSA and carvacrol lead to films with increased antioxidant and antimicrobial properties, albeit at the expense of reduced mechanical performance. Importantly, when sprayed onto the surface of sliced apples, MεPL-CNF-mixtures are able to successfully delay/hinder enzymatic browning, suggesting the potential of such materials for a range of active food packaging applications.

High resveratrol-loaded microcapsules with trehalose and OSA starch as the wall materials: Fabrication, characterization, and evaluation

To improve the solubility and stability of resveratrol (Res), Res nanocrystals (Res-ncs) as the capsule core were prepared by wet milling using hydroxypropyl methyl cellulose (HPMCE5), sodium dodecyl sulfate (SDS), and polyvinylpyrrolidone (PVPK30) as stabilizers, along with trehalose and octenyl succinic anhydride (OSA) modified starch were used as the wall material to produce Res microcapsules (Res-mcs) via spray drying. The fresh-prepared Res-ncs and rehydrated Res-mcs had mean particle sizes of 190.30 ± 3.43 and 204.70 ± 3.60 nm, zeta potentials of −13.90 ± 0.28 and − 11.20 ± 0.34 mV, and the loading capacities (LC) were as high as 73.03 % and 28.83 %. Particle morphology showed that Res-mcs had more regular and smooth spherical structures. FTIR indicated that Res may have hydrogen bonding with the walls. XRD and DSC exhibited that Res in nanocrystals and microcapsules existed mostly as amorphous structures. The solubility of Res-mcs and Res-ncs was increased, with excellent redispersibility and rapid dissolution of Res in vitro. The antioxidant properties of Res-mcs were protected and improved. With the walls acting as a physical barrier, Res-mcs have better photothermal stability than raw Res. Res-mcs have a relative bioavailability of 171.25 %, which is higher than that of raw Res.

Verletzungen und Überlastungsschäden beim Wingfoilen

In this study, levan from Bacillus licheniformis NS032 was modified in an aqueous medium by octenyl succinic anhydride (OSA), and the properties of the obtained derivatives were studied. The maximum efficiency in the synthesis reaction was achieved at 40 °C and a polysaccharide slurry concentration of 30 %. Increasing the reagent concentration (2–10 %) led to an increase in the degree of substitution (0.016–0.048). Structures of derivatives were confirmed by FTIR and NMR. Scanning electronic microscopy, thermogravimetry, and dynamic light scattering analyses showed that the derivatives with degrees of substitution of 0.025 and 0.036 retained levan's porous structure and thermostability and showed better colloidal stability than the native polysaccharide. The intrinsic viscosity of derivatives increased upon modification, while the surface tension of the 1 % solution was lowered to 61 mN/m. Oil-in-water emulsions prepared with sunflower oil (10 % and 20 %) by mechanical homogenization and 2 and 10 % derivatives in the continuous phase showed mean oil droplet sizes of 106–195 μm, while the distribution curves exhibited bimodal character. The studied derivatives have a good capacity to stabilize emulsions, as they have a creaming index ranging from 73 % to 94 %. The OSA-modified levans could have potential applications in new formulations of emulsion-based systems.

Synthesis of octenyl succinic anhydride-modified levan and investigation of its microstructural, physicochemical, and emulsifying properties

In this study, levan from Bacillus licheniformis NS032 was modified in an aqueous medium by octenyl succinic anhydride (OSA), and the properties of the obtained derivatives were studied. The maximum efficiency in the synthesis reaction was achieved at 40 °C and a polysaccharide slurry concentration of 30 %. Increasing the reagent concentration (2–10 %) led to an increase in the degree of substitution (0.016–0.048). Structures of derivatives were confirmed by FTIR and NMR. Scanning electronic microscopy, thermogravimetry, and dynamic light scattering analyses showed that the derivatives with degrees of substitution of 0.025 and 0.036 retained levan's porous structure and thermostability and showed better colloidal stability than the native polysaccharide. The intrinsic viscosity of derivatives increased upon modification, while the surface tension of the 1 % solution was lowered to 61 mN/m. Oil-in-water emulsions prepared with sunflower oil (10 % and 20 %) by mechanical homogenization and 2 and 10 % derivatives in the continuous phase showed mean oil droplet sizes of 106–195 μm, while the distribution curves exhibited bimodal character. The studied derivatives have a good capacity to stabilize emulsions, as they have a creaming index ranging from 73 % to 94 %. The OSA-modified levans could have potential applications in new formulations of emulsion-based systems.

Improving the emulsification performance of adlay seed starch by esterification combined with ultrasonication and enzymatic treatment

In this study, superior modified starch was prepared using ultrasonic and enzymatic treatments to confirm the potential of using adlay seed starch (ASS) in Pickering emulsions. Octenyl succinic anhydride (OSA)-modified starches, such as OSA-UASS, OSA-EASS, and OSA-UEASS, were prepared using ultrasonic, enzymatic, and combined ultrasonic and enzymatic treatments, respectively. The effects of these treatments on the structure and properties of ASS were evaluated to elucidate their influence on starch modification. Ultrasonic and enzymatic treatments improved the esterification efficiency of ASS by changing its external and internal morphological characteristics and the crystalline structure to provide more binding sites for esterification. The degree of substitution (DS) of ASS modified by these pretreatments was 22.3–51.1 % higher than that of the OSA-modified starch without pretreatment (OSA-ASS). Fourier transform infrared and X-ray photoelectron spectroscopy results confirmed the esterification. Small particle size and near-neutral wettability indicated that OSA-UEASS was the promising emulsification stabilizer. The emulsion prepared using OSA-UEASS exhibited better emulsifying activity and emulsion stability and long-term stability for up to 30 days. These amphiphilic granules with improved structure and morphology were used to stabilize a Pickering emulsion.

Preparation, characterization and release kinetics of a multilayer encapsulated Perilla frutescens L. essential oil hydrogel bead

Encapsulation has been widely used as the protection of essential oils, which gives the possibility of their implementation as food preservatives. In this study, Perilla frutescens L. essential oil (PLEO) microcapsule powders were prepared firstly by spray drying method using octenyl succinic anhydride starch (OSAs) as wall material, and then they were further encapsulated by sodium alginate and chitosan via polyelectrolyte complex coacervates method. The best results were obtained by using 4 % of OSAs-PLEO microcapsule powders, 2 % of sodium alginate and 1.5 % of chitosan producing PLEO hydrogel beads with encapsulation efficiency of 61.29 % and loading degree of 41.11 %. Morphology observation showed PLEO hydrogel beads was a millimeter scale spherical particle. FTIR assay confirmed the physical embedding of OSAs on PLEO and the formation of complex coacervates between sodium alginate and chitosan. TG and DSC assay showed the chitosan/alginate/OSAs complex coacervates as wall materials substantially improved the thermal stability of PLEO. Besides, PLEO hydrogel beads had a better stability in aqueous and acidic food formulations, which achieved a complete and prolonged release of PLEO. The Peppas-Sahlin model was the best approach for PLEO release profile, and release phenomenon was mainly governed by Fickian diffusion.

Influence of modified cassava starch on the physicochemical properties of a fermented soybean beverage

Fermented soybean beverages are an alternative for improving intestinal health, and fermentation reduces the anti-nutritional factors of this legume. However, they do show high syneresis and low viscosity. Modified cassava starches could be added as a thickener and/or stabilizer to improve the quality of the product. The aim of this research was to assess the effect of adding modified cassava starch on the physicochemical properties of a fermented soybean beverage. Preliminary tests were carried out varying the concentration (0.8%, 1.0%, and 1.2%) of 3 types of modified cassava starch: octenyl succinic anhydride (OSA), acetylated distarch adipate (ADA) cross-linked starch, and substituted-crosslinked starch (mixed). A commercial culture of starter microorganisms and probiotics was used in the fermentation process. The statistical analysis was carried out with a two-factor (type of starch and concentration) and 3-level design; quality parameters such as pH, acidity, soluble solids, syneresis, and viscosity comparable to commercial fermented dairy beverages were evaluated. OSA starch had a lower syneresis and higher viscosity than the other starches for each concentration. Furthermore, the addition of 1.0% OSA and mixed starch, as well as 1.2% ADA starch, are comparable to the control commercial soybean beverage (SC).

Constitution and reconstitution of microcapsules with high diacylglycerol oil loading capacity based on whey protein isolate / octenyl succinic anhydride starch/ inulin matrix

The aim of this study was to constitute microcapsule systems with high oil loading capacity by octenyl succinic anhydride (OSA) starch, whey protein isolate (WPI) and inulin (IN) substrates to provide a new method for encapsulating diacylglycerol oil. Specifically, this study characterizes the physicochemical properties and reconstitution capacity of highly oil loading diacylglycerol microcapsules by comparing the wall encapsulation capacity of the binary wall system OSA-IN, WPI-IN and the ternary wall system WPI-OSA (1:9, 5:5, 9:1)-IN for diacylglycerol oil. It was found that WPI-OSA (5:5)-IN significantly improved the water solubility of microcapsules (86.11 %) compared to OSA-IN microcapsules, and the addition of WPI made the surface of microcapsules smoother and increased the thermal stability and solubility of microcapsules; the addition of OSA enhanced the wettability of microcapsules compared to WPI-IN. In addition, WPI-OSA (5:5)-IN microcapsules have the highest encapsulation efficiency (96.03 %), high emulsion stability after reconstitution, and the smallest droplet size (212.83 nm) after 28 d. Therefore, the WPI-OSA-IN composite system is suitable for the production of highly oil-loaded microencapsulated systems with excellent reconstitution ability to expand the application of diacylglycerol oil.

Destabilization of oil-in-water emulsions: Influences of interfacial assembly of octenyl succinic anhydride starch and chitosan

This study investigated the formation and destabilization of emulsions with different interfacial assemblies of octenyl succinic anhydride starch (OSAS) and chitosan (CS) at critical pH values. All emulsion droplets were connected to each other via bridging of interfacial percolation and observed to form gel network structures during prolonged storage. In addition, partial pH-dependent flocculation occurred during preparation and decreased the degree of coalescence and creaming of emulsions. Compared to bilayer (OSAS-CS and CS-OSAS) emulsions, the complex (OSAS/CS)-stabilized emulsions were more resistant to coalescence, creaming, and lipid oxidation because of their thick interfacial layers (∼2 μm) and tight percolation networks. The layer-by-layer adsorption of OSAS and CS at the interface may lead to reduced homogeneity and stability of the bilayers, making them relatively susceptible to destabilization. Moreover, an appropriate pH (6.0) facilitated the oxidation stability of emulsions by influencing inter-droplet electrostatic interactions. For complex-stabilized emulsions, the lipid hydroperoxide content at pH 6.0 was reduced by approximately 22.85% and 12.26% respectively compared with that at pH 5.5 and pH 6.5. This work may provide promising insights into the rational design of emulsions with desirable stability by combing biopolymers.

Effects of the degree of substitution of octenyl succinic anhydride on the physicochemical characteristics of adlay starch

Impact of octenyl succinic anhydride (OSA) esterification on the structural, thermal, pasting, and emulsifying characteristics of adlay starch was investigated. The degree of substitution (DS) increased significantly from 0.008 to 0.025 with increasing OSA quantity, and the bands intensity at 1724 cm−1 and 1572 cm−1 in Fourier transform infrared spectroscopy increased with increasing DS. OSA modified starch showed unaltered orthorhombic diffraction pattern and morphological structure in native adlay starch, but gelatinization temperatures and enthalpy decreased significantly. Higher DS values lowered iodine binding capacity (from 1.37 to 0.77) and a shift in the maximum absorbance wavelength toward the shortwave direction was observed (from 530 nm to 510 nm). Significant increases were observed in peak, through, breakdown and final viscosities upon OSA esterification, while the pasting temperature decreased. Furthermore, contact angles increased significantly from 27.4° to 73.4° with increasing DS, and OSA-starch exhibited superior emulsion stability. Therefore, esterification with OSA effectively modified adlay starch to meet industrial demands and enhance its functional properties.

In Vitro Digestibility and Physicochemical Properties of Huauzontle (Chenopodium nuttalliae) Starch

AbstractHuauzontle is an undervalued and little‐studied pseudocereal crop whose seeds contain relatively high starch contents. There is scarce information on the structural, physicochemical, functional, and nutritional characteristics of native huauzontle starch (HS), and its modification has not been documented until today. HS is modified with citric acid (CA) and octenyl succinic anhydride (OSA) to different degrees of substitution. HS starch granules are irregular, angular, and polygonal in shape, with almost smooth surfaces, and mean diameter of 1.37 ± 0.09 µm. The apparent amylose content of the CA and OSA‐modified starches is lower than for HS but increases as the degree of substitution of CA and OSA increases. Deconvolved FTIR spectra shows that the ratio 1047/1022 decreases in the modified starches with increasing CA and OSA concentrations, indicative that both treatments alter the chain packing and generate more amorphous regions. The resistant starch increases with the OSA‐modification, while the rapidly digestible starch increases with the CA‐modification. Native and OSA‐modified starches show higher pasting viscosities than the CA‐modified starch. CA‐ and OSA‐modified starches have an improved solubility, swelling power, and water retention capacity than HS. These results indicate that modified huauzontle starch presents highly desirable characteristics for its application in food.

Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch

Changes in the structural, morphological, and thermal properties of four types of resistant starch (RS), including native (RS2), retrograded (RS3), chemically modified with octenyl succinic anhydride (RS4), and complexed with stearic acid (RS5), were investigated and compared in salivary, salivary-gastric, and salivary-gastric-intestinal digestion. In the process of digestion, the crystal types of RS2, RS3, RS4, and RS5 remained unchanged, maintaining a B-type structure, except for the missing V-type structure of RS5. The total short-chain fatty acid yield of RS2 was significantly higher than that of RS3, RS4, and RS5 at 6 and 12 h of fermentation. RS2 and RS4 had a better proliferation effect on Bifidobacterium in late fermentation than RS3 and RS5, while RS3 could promote proliferation to a larger extent in early fermentation. RS2, RS3, and RS5 had more obvious proliferation effects on Lactobacillus in the late fermentation period. This work suggests that the type of RS plays an important role in influencing the structural and digestive properties of RS during gastrointestinal digestion and can be used to develop formulations of healthy starch-based products with desired functionalities.

Fabrication and characterization of O/W emulsion stabilized by Octenyl Succinic Anhydride (OSA) modified resistant starch

Reducing fat content without compromising its sensory qualities is a major technological challenge to the food industry in manufacturing healthy tasty food. Based on the fact that Octenyl Succinic Anhydride (OSA) starch emulsifiers have been successfully applied in food applications for stabilizing oil-in-water (O/W) emulsions, further converting native starch to resistant starch is an attractive alternative which does not require fat reduction but can protect fat droplets against enzymatic digestion. The main purpose of this study was to determine the feasibility of a combined process of debranching and OSA esterification to prepare resistant starch emulsifier for food applications. Following debranching, the resistant starch content of the modified starches markedly increased in comparison with the native starch and reached 43.09% when the enzyme concentration was set at 80 NPUN/g. In contrast, the degree of substitution (DS) of resistant starch was significantly decreased compared with native starch. The resulting resistant starch emulsifier exhibited weaker emulsifying capacity compared to native counterparts, this is caused probably by their lower DS. The environmental stability of resistant starch emulsions has also been investigated and it was observed that these emulsions remained stable after a storage period of 21 days at 4 and 25 °C, respectively however, they showed reduced stability at low pH, increased ionic strength and heat treatment. The overall research study provides useful insights into the utilization of resistant starch emulsifiers in novel food formulations for reduced fat digestion.

Modification of Octenyl Succinic Anhydride Starch by Grafting Folic Acid and its Potential as an Oral Colonic Delivery Carrier

AbstractIn this study, an oral colonic delivery system is designed using octenyl succinic anhydride (OSA) starch grafted with folic acid (FA). OSA starch with different degrees of substitution (DS) (0.011, 0.027, and 0.039) is prepared by reacting OSA with waxy maize starch. To optimize the drug‐loading efficiency, the study choses OSA6 starch (DS = 0.027) as the substrate to prepare OSA starch grafted with FA (FA‐OSA6). Fourier transform infrared spectrum confirms the successful introduction of FA. The scanning electron micrograph indicates that the surface of the FA‐OSA starch granules is rough and uneven. Drug loading analysis shows that FA‐OSA6 starch efficiently loaded doxorubicin hydrochloride (DOX) up to 87.71%. In vitro release studies suggest that the drug‐loaded complex released only 15.8% DOX through the upper gastrointestinal tract. The cell viability assay shows that the drug‐loaded complex effectively inhibits the growth of colon cancer cells (Caco‐2). These results suggest that OSA6 starch grafted with FA has potential as an oral colonic delivery carrier for DOX.

Exploring the mechanism of high hydrostatic pressure on the chemical activity of starch based on its structure and properties changes

High hydrostatic pressure (HHP) could induce changes in the structure and properties of starch. Native corn starch was treated and octenyl succinic anhydride (OSA)-modified corn starch was prepared under different pressures (200, 350, 500 and 600 MPa) at 40℃ for 20 min. The mechanism of HHP on the chemical activity of starch was elucidated by analyzing the relationship between the changes of native starch structure and properties and the quality of OSA-modified starch. Results showed that HHP not only helped water and OSA to penetrate the starch granules but also made the structure of starch granules undergone three changes similar to mechanochemical effects. The starch granules treated by 200 MPa were in the stress stage, and the starch granules treated by 500 MPa were in the transition stage from aggregation to agglomeration. Proper pressure treatment could significantly improve chemical activity of starch and quality of OSA-modified starch.