Determination of the degree of substitution of hydrolysed octenylsuccinate-derivatised starch

Plate, Sabrina; Diekmann, Sabrina; Steinhäuser, Ulrike; Drusch, Stephan

doi:10.1016/j.lwt.2011.12.014

Cited by 16 publications

(10 citation statements)

References 9 publications

(14 reference statements)

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“…FTIR measurements can Chemical modification by acylation is quantified by the determination of the degree of substitution (DS). Several analytical techniques have been introduced for DS determination such as titration-based methods (acidification and saponification) [21], Fourier-transform infrared spectroscopy (FTIR), headspace chromatography [22], and nuclear magnetic resonance (NMR) [16]. However, FTIR is normally employed to characterize the esterified products.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR

Hadi

Wiege

Stabenau

et al. 2020

Foods

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Rice and quinoa starch esters were prepared by acylation using short-chain fatty acid anhydrides with different chain lengths (acetic, propionic, and butyric anhydride). A direct stoichiometric method based on the acylation reaction was used to determine the degree of substitution (DS) and acyl content (AC). In addition, Fourier-transform infrared spectroscopy (FTIR) was used to validate the conformational changes of acylated starch and 1 H-NMR was used as a DS reference method. DS by stoichiometric calculation was shown to be in agreement with FTIR and was comparable with DS obtained from Proton nuclear magnetic resonance ( 1 H-NMR). Based on this study, stoichiometric calculation allows rapid and direct determination of substitution levels and acyl content without the loss of samples, which provides efficiency and optimization of manufacturing procedures in producing the desired level of esterified starches.

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Section: Introductionmentioning

confidence: 99%

Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR

Hadi

Wiege

Stabenau

et al. 2020

Foods

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“…The degree of substitution (DS) of OSA starch was determined according to the method described by Plate et al (2012). The DS was then calculated using Eq.…”

Section: Determination Of the Degree Of Substitutionmentioning

confidence: 99%

“…This value confirms the food grade of the product used. According to the US FDA regulations, the modification of starch by OSA is limited to 3% by weight of starch to obtain a DS value of about 0.02 (Plate et al 2012;Bai et al 2013).…”

Section: Degree Of Substitutionmentioning

confidence: 99%

“…Several researchers worked on the synthesis of this macromolecule, including those who focused on optimizing the degree of substitution (Zhang et al 2011;Bai et al 2013) and those who evaluated the effects of various process parameters such as time, temperature, reaction pH, and reagent concentrations (Plate et al 2012;Shi and He 2012). Other researchers have been interested in the physicochemical properties of OSA starch and in particular the critical micelle concentration (CMC), which has been determined by tensiometry and viscometry (Sovilj et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Rheology, dynamic light scattering and physicochemical characterization of octenyl succinic anhydride (OSA) modified starch in aqueous solution

2018

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Physicochemical and rheological properties of hydrophobically modified starch by octenyl succinic anhydride (OSA) have been evaluated in order to investigate the effects of concentration and temperature on its aggregation phenomenon in an aqueous solution. The analysis of particle size distribution showed the existence of two modes of aggregation by intramolecular bonds, whereas beyond the critical aggregation concentration a second population appears which seems to be induced by the intermolecular interactions. From the rheological analysis of OSA starch solutions, three behaviour classes were observed. The first class presents a non-Newtonian shear-thinning behavior characterized by two Newtonian regions. The second class exhibits a gel like behavior due to the entanglement of the macromolecular chains by intermolecular bonds, where its destructuring makes it possible to find the first morphology of the aggregated macromolecules. The third class exhibits a liquid behavior in a concentrated domain due to the phase separation between the modified and unmodified parts. Otherwise, the thermo-rheological analysis demonstrated indeed the presence of a thermosensitive behavior in tangled solutions of OSA starch.

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“…For food applications, the values of DS ranged from 0.01 to 0.03. 15 Huang et al 16 reported that the smallest chemical modification of the starches has significant consequences on their functional properties. Han et al 17 investigated the relationship between the molecular structure and emulsifying properties of OSA starches with a wide range of architectures.…”

Section: Introductionmentioning

confidence: 99%

Structural, Physicochemical and Thermal Properties of OSA-modified Waxy Maize Starch

Djori

Moulai‐Mostefa

2022

Kemija U Industriji

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The aim of current work was to carry out a fine characterisation of the structural, physicochemical, and thermal properties of octenyl succinic anhydride (OSA)-modified waxy maize starch known under the marketed name Gel 'N' Melt™. Both Fourier transform infrared spectroscopy and proton nuclear magnetic resonance analyses revealed the presence of new absorption bands and confirmed the structure of OSA-modified starch in comparison with those of native starch. The results of proton nuclear magnetic resonance analysis were consistent with those obtained using the titration method. The molecular weight obtained was regarded as higher than those found for other starch modified sources; an inverse correlation between the degree of substitution and the molecular weight was deduced: a decrease in the degree of substitution was followed by an increase in the molecular weight. In addition, X-ray diffraction and scanning electron microscopy revealed the loss of the ordered A-type crystalline structure, which is characteristic of polymers with low degree of substitution. Also, a coexistence of individual and aggregate particles was observed, supported by the extent of the fusion of grains. These results were corroborated by thermal analysis experiments, which showed a total loss of the crystallinity of the heated grains.

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Determination of the degree of substitution of hydrolysed octenylsuccinate-derivatised starch

Cited by 16 publications

References 9 publications

Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR

Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and 1H-NMR

Rheology, dynamic light scattering and physicochemical characterization of octenyl succinic anhydride (OSA) modified starch in aqueous solution

Structural, Physicochemical and Thermal Properties of OSA-modified Waxy Maize Starch

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