Preparation and characterization of octenylsuccinylated plantain starch

Bello-Flores, Christopher A.; Núñez‐Santiago, María del Carmen; Martín-González, M.F. San; BeMiller, James N.; Bello‐Pérez, Luis A.

doi:10.1016/j.ijbiomac.2014.06.061

Cited by 60 publications

(42 citation statements)

References 24 publications

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“…The emulsions presented a bimodal distribution. Previous study of the particle size distribution of OSA-banana starch showed a diameter between 10 and 100 m (Bello-Flores et al, 2014). Thus, the globules of oil have a diameter between 0.1 and 10 m. In contrast, quinoa starch granules (diameter from 1 to 10 m) stabilized emulsions with oil drop diameters between 10 and 100 mm (Timgren, Rayner, Sjöö, & Dejmek, 2011).…”

Section: Effect Of High Pressure Preparationmentioning

confidence: 91%

See 1 more Smart Citation

Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

Bello‐Pérez

Bello-Flores

Núñez‐Santiago

et al. 2015

Carbohydrate Polymers

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Section: Effect Of High Pressure Preparationmentioning

confidence: 91%

“…Starch was isolated according to the procedure of Flores-Gorosquera et al (2004). OSAbanana starch was prepared according to the method reported by Bello-Flores et al (2014). 2-Octen-1-ylsuccinic anhydride (OSA, purity of 97%) was purchased from Sigma-Aldrich Co. (St. Louis, MO, USA).…”

Section: Methodsmentioning

confidence: 99%

Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

Bello‐Pérez

Bello-Flores

Núñez‐Santiago

et al. 2015

Carbohydrate Polymers

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“…On the contrary, pores and rough surface of OSA‐modified starch granules (Figure b) can also increase the solubility of modified starch. Bello‐Flores, Nuñez‐Santiago, San Martin‐Gonzalez, BeMiller, and Bello‐Pérez () reported that solubility in water of plantain starch decreased by modification with OSA and increasing DS due to the hydrophilicity reduction of starch.…”

Section: Resultsmentioning

confidence: 99%

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

Naseri

Shekarchizadeh

Kadivar

2019

J Food Process Preserv

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Sago starch was esterified with octenyl succinic anhydride (OSA). Physicochemical and functional properties of obtained starch derivative were investigated. Then, film from OSA‐modified starch was prepared to investigate the effect of starch modification on the film characteristics. Calcium chloride and ferulic acid was also added to modified starch solution to improve film characteristics. Modification of starch was confirmed according to Fourier transformation infrared spectrum. OSA‐modified starch had improved functional properties of starch paste as its water adsorption, solubility in water, emulsifying activity, and clarity was increased. The result of scanning electron microscopy images and X‐ray diffraction spectra showed that modification of sago starch with OSA destroyed the granular structure of starch. Solubility in water, water adsorption, water vapor permeability (WVP), elongation at break, transparency, and air‐water contact angle of the starch film increased by starch modification. However, water adsorption and WVP of modified film containing calcium chloride and ferulic acid decreased. Practical applications Modification of starch is suggested to improve its physicochemical and functional properties. In this work, sago starch was modified with OSA. Results showed that chemical modification of sago starch with OSA improved functional properties of native starch. On the contrary, extensibility and transparency of the film prepared with OSA‐modified starch was more than the native starch film. The information will be useful for the improvement of the food product properties.

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“…The particle size of esterified starch shows a significant increased (p < 0.05) when compared to their native state. Structural disorder happens as OS groups incorporate with native starch, making the granule to swell to a greater extent and increase the particle size [18]. Table 1.…”

Section: Particle Size Distribution and Morphology Of Starchesmentioning

confidence: 99%

Preparation and Physicochemical Properties of Octenyl Succinic Anhydride (Osa) Modified Sago Starch

Abiddin

Yusoff

Ahmad

2016

MJAS

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Starch from sago (Metroxylon sagu) was esterified with octenyl succinic anhydride (OSA) in order to regulate its shortcoming by adding amphiphilic properties. The objective of this work is to determine the physicochemical properties of native sago and OSA sago starches. The OSA sago starch was produced according to the optimum condition generated via response surface methodology (RSM) with 5.00 % OSA at pH 7.20 and a reaction time of 9.65 hours. The esterified sago starch gives a degree of substitution (DS) value of 0.012. The physicochemical properties of OSA sago starch was determined by measuring the amylose content, laser diffraction particle size analyzer, scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR). The amylose content for OSA sago starch was found to be reduced after esterification reaction. The particle size of OSA sago starch was found to increase significantly (p < 0.05) compared to their native starches. Scanning electron microscopy (SEM) revealed that OSA starch developed slightly rough surface and their edges lost some definition. FT-IR spectroscopy shows that there was appearance of new absorption correspond to ester carbonyl group (1717 cm -1 ) and carboxylate RCOO-(1569 cm -1 ). This study showed that the physicochemical properties of modified starches were influenced not only by DS but also on the botanical origin of the starches.Keywords: physicochemical properties, sago starch, octenyl succinic anhydride, esterification Abstrak Kanji daripada sagu (Metroxylon sagu) telah diesterifikasi dengan oktenil suksinat anhidrat (OSA) sebagai usaha untuk mengawal kelemahan dengan menambah sifat amfifilik. Objektif kajian ini adalah untuk menentukan sifat -sifat fizikokimia kanji sagu asli dan OSA kanji sagu. OSA kanji sagu disediakan mengikut keadaan optima berdasarkan kaedah gerak balas permukaan (RSM) dengan 5.00 % OSA pada pH 7.20 dan masa tindak balas selama 9.65 jam. Esterifikasi kanji sagu memberikan nilai darjah pengantian (DS) sebanyak 0.012. Ciri -ciri fizikokimia OSA kanji sagu ditentukan dengan mengira kandungan amilosa, saiz partikel laser pembelauan analisis, mikroskop imbasan elektron (SEM) dan Fourier transformasi inframerah (FT-IR). Kandungan amilosa untuk OSA kanji sagu didapati berkurangan selepas tindak balas esterifikasi. Saiz partikel OSA kanji sagu didapati meningkat dengan ketara (p < 0.05) berbanding saiz kanji sagu asli. Mikroskop imbasan elektron (SEM) menunjukkan bahawa OSA kanji sagu menghasilkan permukaan sedikit kasar dan kehilangan beberapa sisi definisi. FT-IR spektroskopi menunjukkan bahawa terdapat kemunculan penyerapan baru yang bersesuaian dengan kumpulan ester karbonil (1717 cm -1 ) dan RCOO-karboksilik (1569 cm -1 ). Kajian ini menunjukkan bahawa ciri -ciri fizikokimia kanji diubahsuai bukan hanya dipengaruhi oleh DS tetapi juga berdasarkan pada asal usul botanikal kanji tersebut.Kata kunci: sifat-sifat fizikokimia, kanji sagu, oktenil suksinat anhidrat, esterifikasi

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Preparation and characterization of octenylsuccinylated plantain starch

Cited by 60 publications

References 24 publications

Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

Preparation and Physicochemical Properties of Octenyl Succinic Anhydride (Osa) Modified Sago Starch

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