Physicochemical Properties of Octenyl Succinic Esters of Cereal, Tuber and Root Starches

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• 作者：Maribel Ovando-Martinez ; Kristin Whitney ; Bahri Ozsisli and Senay Simsek
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：252K
• ISSN：1745-4549

文摘

Changing the physicochemical properties of starch by chemical modification is a common process. Starches can be modified to alter their hydrophobicity by treatment with octenyl succinic anhydride (OSA). The physicochemical properties of OSA starches from corn, tapioca, rice, potato and wheat were studied. The increase of swelling volume and pasting properties in OSA starches was observed and attributed to the introduction of OSA groups into the starch. However, the botanical source also played a key role in starch swelling and pasting properties. The OSA modification improved the textural properties, while not significantly (P < 0.05) affecting the thermal properties. Therefore, it was found that the level of OSA substitution and the botanical sources affected the physicochemical properties. However, it will be important to investigate the chemical properties and starch backbone structure of the modified starches, factors that play an important role in the physicochemical properties.