Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content

Wen, Yadi; Yao, Tianming; Xu, Yijuan; Corke, Harold; Sui, Zhongquan

doi:10.1016/j.jcs.2020.103030

Cited by 40 publications

(23 citation statements)

References 35 publications

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“…The properties of OSA-modified starch have been affected by many factors, including starch type, amylose content, degree of substitution (DS), etc. Wen et al [5] found that OSA modification decreased the gel hardness of oat, rice, and quinoa starches, but increased that of waxy maize and amaranth starches. Lopez-Silva et al [6] reported that OSA treatment reduced the extent of starch digestibility, and the amylose content was positively linked to resistant starch content of the derivative.…”

Section: Introductionmentioning

confidence: 99%

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Wei

Cheng

et al. 2021

Polymers

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Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated for structure and functional properties, with OSA-modified normal Japonica rice starch (amylose content 18.8%) used as control. Fourier transform infrared spectra confirmed the introduction of OSA groups to starch. OSA modification made little change to morphology and particle size of high-amylose starch, but decreased the relative crystallinity and pasting temperature and increased the pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The changes of properties were related to the degree of substitution (DS). Typically, OSA-modified high-amylose starch at DS of 0.0285 shows polyhedral-shape granules, with a volume-average particle diameter of 8.87 μm, peak viscosity of 5730 cp, and RS content of 35.45%. OSA-modified high-amylose starch had greater peak viscosity and RS content and lower swelling power than OSA-modified normal starch of similar DS, but the two kinds of derivatives did not have a significant difference in emulsifying stability. The OSA-modified high-amylose Japonica rice starch could be used as an emulsifier, thickener, and fat replacer in food systems.

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Section: Introductionmentioning

confidence: 99%

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Wei

Cheng

et al. 2021

Polymers

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“…The K values of PtS-SNPs were lower than those of native PtS; moreover, they also decreased with a decrease in average particle size, suggesting the low viscosity and more fluidity of PtS-SNPs than native PtS. According to Wen et al, [32] low swelling power was considered to be related to low viscosity of starch pastes. Therefore, the decrease in K values of PtS-SNPs might be due to the decrease in the swelling power of PtS-SNPs, which was consistent with their swelling behavior.…”

Section: Steady Shear Propertiesmentioning

confidence: 98%

Insights into the Relations between Particle Size and Physicochemical Properties of Starch Nanoparticles Prepared by Combining High‐Speed Shearing with Precipitation

Xiao

Zhang

et al. 2021

Starch Stärke

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This study is the first to investigate the relations between particle size and physicochemical properties of starch nanoparticles (SNPs) prepared by the combination of high-speed shearing and precipitation. Results show that this new approach allows to produce SNPs in nanoscale range of 157.8-859.4 nm by modifying the main operating parameters regarding the effect of starch variety, shearing speed, and shearing time. Interestingly, with decreasing the average particle size of potato starch nanoparticles (PtS-SNPs), the apparent amylose content, solubility, loss modulus, flow behavior index, rapidly digestible starch content, equilibrium hydrolysis percentage, and kinetic constant increased, whereas the swelling power, storage modulus, consistency coefficient, slowly digestible starch content, resistant starch content decreased. These findings suggest the significant impact of average particle size on the physicochemical properties of PtS-SNPs, which provides useful information for the utilization of these size controlled PtS-SNPs with desirable physicochemical properties in product development for different demands. IntroductionStarch is the second most abundant biomass on earth after cellulose, which can be widely used in food, pharmaceutical, textile, and chemical industries with several advantages of low cost, nontoxicity, biodegradable, and compatible with other materials. [1] However, native starches are inscrutable for many applications, hence, they are modified to extend the applications range in other areas. [2] In recent years, one of the new rising stars which favored many research workers and enterprises is starch nanoparticles (SNPs). In recent years, SNPs have become a topic of increasing

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“…Hence, it can be suggested that in the presence of water and heat, starch granules swell and form paste by imbibing water [21]. The pasting temperature of pseudocereal starch as in Table 1 ranges from 63.7 to 95°C, and it can be differentiated into two groups, which is the higher pasting temperature ranging from 81.88-95°C [22,23] while the lower pasting temperature ranges from 63.7 to 68.75°C [21,24,25]. The pasting temperature depends on the size of the starch granules where small granules are more resistant to rupture and loss of molecular order, so this might explain the relatively high pasting temperature [26].…”

Section: The Rheological Modification Of Pseudocereal Starchesmentioning

confidence: 99%

“…The modifications of pseudocereal starches were studied by many researchers to improve the functional and rheological properties of pseudocereal starch [22][23][24][25]27]. Pasting properties of modified pseudocereal starches in comparison with their respective native pseudocereal starches are summarized in Table 2.…”

Section: The Rheological Modification Of Pseudocereal Starchesmentioning

confidence: 99%

Rheological Stability, Enzyme Activity, and Incorporation of Pseudocereal Powder as an Alternative Ingredient in Health-Related Food

Zainol¹,

Yaakob²,

Rahim³

et al. 2022

Pseudocereals

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In response to the growing recognition of health issues, people are seeking products that are inexpensive, convenient, and health-related. The incorporation of pseudocereal powder in nutraceutical sector is currently increasing because of their high nutritional profile as well as health-promoting effects. The high nutritional profile includes low starch content, high in amino acid profile, high in mineral content, and low glycemic index. Moreover, it contains high levels of phytochemicals that contain considerable amounts of flavonoids, polyphenolic chemicals, and phytosterols, making them useful in the nutraceutical sector. These bioactive compounds offer antioxidant, anti-inflammatory, and reduced risk of obesity, prediabetes, and diabetic complications. With its tremendous potential and numerous food health-related uses, pseudocereal can serve as a low-cost alternative ingredient in health-related food products. Several pseudocereal processes via enzyme activity, as well as the high rheological stability of its starch, have made pseudocereal an attractive option for modern agriculture.

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Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content

Cited by 40 publications

References 35 publications

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Insights into the Relations between Particle Size and Physicochemical Properties of Starch Nanoparticles Prepared by Combining High‐Speed Shearing with Precipitation

Rheological Stability, Enzyme Activity, and Incorporation of Pseudocereal Powder as an Alternative Ingredient in Health-Related Food

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