Gelatinization and pasting properties of rice starch modified with 2‐octen–1‐ylsuccinic anhydride

Abstract

Rice starch was modified with various levels of 2-octen-1-ylsuccinic anhydride (OSA). Treatments with OSA at 3, 5, and 10% resulted in starch derivatives with 0.016, 0.033, and 0.070 degrees of substitution (DS), respectively. Thermovisco properties of the derivatives were investigated by differential scanning calorimetry (DSC) and rapid visco analysis (RVA). Water content in the sample was found to have a significant effect on the characteristics of the DSC endotherm. Pasting properties of the OSA-starch and the effect of pH and salt on the RVA profiles were also studied. In general, with increased OSA-modification, the starch derivatives swelled and gelatinized at lower temperatures to achieve higher viscosities. Specifically, based on DSC analysis at 80% water, the peak temperature of gelatinization decreased from 68.5 to 63.2 degrees C as the OSA modification increased in DS from 0 (intact starch) to 0.070. On the other hand, RVA results indicate that, for samples undergoing similar increase in OSA modification, the pasting temperature decreased from 88.7 to 51.5 degrees C and the peak viscosity increased from 668 to 6822 cP.

Structure and preparation of octenyl succinic esters of granular starch, microporous starch and soluble maltodextrin

“…Since Caldwell and Wurzburg (1953) first patented the reaction of starch with substituted cyclic dicarboxylic acid anhydrides, a number of researchers have investigated the OSA reaction of (i) starches of different botanical origin (Bao, Xing, Phillips, & Corke, 2003;Bhosale & Singhal, 2006Billmers & Mackewicz, 1997;Han & BeMiller, 2007;He, Liu, & Zhang, 2008;Jeon, Viswanathan, & Gross, 1999;Liu et al, 2008;Nilsson & Bergenstahl, 2007;Ruan, Chen, Fu, Xu, & He, 2009;Segura-Campos, Chel-Guerrero, & Betancur-Ancona, 2008;Shih & Daigle, 2003;Shogren, Viswanathan, Felker, & Gross, 2000;Thirathumthavorn & Charoenrein, 2006), and of (ii) phytoglycogen (Scheffler, Wang, Huang, Gonzalez, & Yao, 2010) and hyaluronic acid (Eenschooten, Guillaumie, Kontogeorgis, Stenby, & Schwatch-Abdellaouli, 2010). Kim, Sandhu, Lee, Lim, and Lim (2010) prepared OS waxy rice amylodextrins by dry heating.…”

Study of octenyl succinic anhydride-modified waxy maize starch by nuclear magnetic resonance spectroscopy

“…The properties of OSA-modified starch depend on the level of bound OS or the degree of substitution (DS). Titration (Bao, Xing, Phillips, & Corke, 2003;Bhosale & Singhal, 2006;He, Song, Ruan, & Chen, 2006;He et al, 2008;Hui, Chen, Fu, Xu, & He, 2009;Jeon, Viswanathan, & Gross, 1999;Liu et al, 2008;Shogren, Viswanathan, Felker, & Gross, 2000) and nuclear magnetic resonance (NMR) (Čížová, Koschella, Heinze, Ebringerová, & Sroková, 2007;Choi, Girek, Shin, & Lim, 2002;Jeon et al, 1999;Shih & Daigle, 2003) methods have been used to determine the DS of OSA-modified starch.…”

Synthesis and paste properties of octenyl succinic anhydride modified early Indica rice starch

“…Although OSA starches have been investigated regarding their preparative conditions (Jeon et al, 1999), pasting and digestive properties (Viswanathan, 1999;Bao et al, 2003;Shih and Daigle, 2003;Park et al, 2004), relatively little work has been done on the preparation conditions and paste properties of OSA starch from early Indica rice starch. In this study, OSA starches were prepared from early Indica rice starch in aqueous slurry systems.…”