Effect of the OSA Esterification of <i>Oxalis tuberosa</i> Starch on the Physicochemical, Molecular, and Emulsification Properties

Velásquez-Barreto, Frank F.; Bello‐Pérez, Luis A.; Yee‐Madeira, H.; Alvarez-Ramı́rez, José; Velezmoro-Sánchez, Carmen

doi:10.1002/star.201900305

Cited by 11 publications

(5 citation statements)

References 34 publications

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“…The granules of the corn starch were polygonal in shape with well‐defined edges (Figure 6a). However, as shown in Figure 6b, the granules of OSA ester exhibited slightly rough surfaces, with blurred edges (Velásquez‐Barreto et al, 2020). The morphological characteristics of the OSA ester were insignificantly changed, compared with those of the corn starch.…”

Section: Resultsmentioning

confidence: 97%

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Preparation of low degree of substitution octenyl succinic starch ester by response surface methodology and its property analysis

Han

Peng

et al. 2021

Food Processing Preservation

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Response surface methodology (RSM) was used to explore the best preparation conditions for low degree of substitution octenyl succinic starch ester (OSA ester) by semi‐dry method in this study. The influential factors on product degree of substitution (DS) were sodium carbonate (Na2CO3) dosage, reaction time, reaction temperature, dilution ratio. When the optimal preparation conditions were the dosage of Na2CO3 at 1.6%, the dilution ratio at 2.65, the reaction temperature at 139°C, the reaction time of 99.5 minutes, the DS was 6.1755 × 10−3 ± 2.87 × 10−5. Compared to the corn starch, Fourier transform infrared spectra (FTIR) showed that absorption peaks of C=O and RCOO− respectively appeared in the octenyl succinic starch ester at 1732 cm−1 and 1558 cm−1. It could be concluded from the deconvoluted FTIR spectra that the esterification reaction destroyed the short‐range order structure of corn starch and the degree of damage was related to the DS of octenyl succinic starch ester. The XRD patterns revealed both the octenyl succinic starch ester and corn starch belonged to A‐type structure, and the degrees of crystallinity decreased with the increased DS. A new peak appeared at 1.06 ppm in the OSA ester, and scanning electron microscopy showed that the OSA ester granules exhibited slightly rough surfaces, with a blurred edges. The Brabender viscosity analysis showed that the gelatinization temperature of the specimens paste was decreased, and the peak viscosity, hot paste viscosity and cold paste viscosity increased, and the contact angle of the OSA ester was larger than corn starch. Practical applications Low degree of substitution octenyl succinic starch ester (OSA ester) was a relatively novel amphiphilic surfactant. OSA ester could be prepared by semi‐dry method, which was superior to traditional preparation methods. The structural and physicochemical properties of OSA ester with the different DS were systematically analyzed in this research. This study not only provided a reference for the preparation and application of OSA ester, but also laid a theoretical basis for the development of OSA ester.

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Section: Resultsmentioning

confidence: 97%

“…, the granules of OSA ester exhibited slightly rough surfaces, with blurred edges(Velásquez-Barreto et al, 2020). The morphological characteristics of the OSA ester were insignificantly changed, compared with those of the corn starch.…”

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confidence: 86%

Preparation of low degree of substitution octenyl succinic starch ester by response surface methodology and its property analysis

Han

Peng

et al. 2021

Food Processing Preservation

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“…On the XRD pattern of raw starch, there were distinct diffraction peaks at 2θ = 15.06°, 17.19°, 18.17°, and 22.67°, which were typical A-type XRD patterns. 39–41 However, no crystal characteristic peaks of raw starch were observed on the XRD patterns of St-C 3, St-C 8 , or St-C 12 , but a new diffraction peak appeared at about 2θ = 20.23°. Furthermore, we calculated the crystallinity of the raw starch and alkylation starches by Jade software, as shown in Figure S2.…”

Section: Resultsmentioning

confidence: 99%

The influence of the substitution degree and length of alkyl chains on the sizing properties of alkylation starches

Shen

Qiao

et al. 2023

Textile Research Journal

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In this work, a series of alkylation starches (St-C n) with different alkylation degrees was synthesized by introducing alkyl chains (the number of carbon atoms was 3, 8, and 12, respectively) onto starch. The influence of the substitution degree ( DS) and length of the alkyl chains on the sizing properties of alkylation starches was studied. Fourier transform infrared spectroscopy and proton nuclear magnetic resonance spectra provided evidence for the linkage of alkyl chains onto the starch structure. Benefiting from the flexibility characteristic of the alkyl chain and the weakening hydrogen bonding to starch structure, St-C8 alkylation starch film with a DS of 0.114 exhibited a high elongation break of 4.64%, which is higher than that of the modified starches reported in most of the literature. Moreover, the alkyl chain could reduce the internal stress of the starch adhesive layer among fibers, which improved the adhesion of alkylation starch to cotton fibers. The St-C12 alkylation starch obtained by the longer alkyl chain weakened the adhesion among fibers due to the strong hydrophobic effect. This work provides a new idea to achieve starch plasticization.

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“…OSA-modified starches of yellow oca ( Oxalis tuberosa ) with degree substitution (DS) of 0.014, pink oca ( Oxalis tuberosa ) with DS 0.016, and yellow olluco ( Ullucus tuberosum ) with DS 0.015 were used to encapsulation agents. These modified starches were obtained in our previous work [ 3 , 16 ]. Chemical reagents were purchased from Merck.…”

Section: Methodsmentioning

confidence: 99%

Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride

Velásquez-Barreto

Velezmoro

2022

International Journal of Food Science

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This work is aimed at optimising the spray drying conditions of the phenolic extracts of purple mashua microencapsulated with octenyl succinic anhydride (OSA) Andean tuber starches. Purple mashua extracts were obtained and spray dried using native and OSA starches of yellow oca, pink oca, and yellow olluco (140°C, 4% starch). The powders obtained were analysed by encapsulation efficiency of anthocyanin (EE), total phenol content, and antioxidant capacity to select the best starch for optimisation purposes. OSA pink oca starch was selected because the obtained powder presented the highest EE. The spray drying conditions optimised were obtained using a central composite rotatable design (CCRD) and response surface methodology. The encapsulant proportion of OSA pink oca starch (2-12%) and the inlet drying temperature (IDT, 120-160°C) were used as factors of the design. The optimised spray drying condition was 160°C IDT and 2% encapsulant; this condition maximised the EE, total phenol content, antioxidant capacity, and solubility and minimised the water activity and hygroscopicity of the powder. The OSA pink oca starch could be used as an encapsulating agent of phenolic extracts because it can produce powder with high antioxidant capacity and high EE.

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Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties

Cited by 11 publications

References 34 publications

Preparation of low degree of substitution octenyl succinic starch ester by response surface methodology and its property analysis

Preparation of low degree of substitution octenyl succinic starch ester by response surface methodology and its property analysis

The influence of the substitution degree and length of alkyl chains on the sizing properties of alkylation starches

Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride

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