Preparation and physiochemical properties of enzymatically modified octenyl succinate starch

Abstract

The high viscosity and low solubility of octenyl succinate starch (OSAS) in water often lead to low reaction efficiency and uneven distribution of OSA groups, which can be solved by subjecting OSA starch to enzymatic digestion. Waxy corn starch is used to produce OSAS. The molecular weight of enzymolysis modified octenyl succinate starches (E‐OSAS) decreased with the addition of enzyme, and the substitution of enzymatically digested OSAS was larger than that of OSAS. As the addition of pullulanase increased, the substitution of E‐OSAS tended to increase and the apparent viscosity decreased significantly. The smaller its particle size and polydispersity index (PDI), the larger the absolute value of the zeta potential. E40‐OSAS with the smallest particle size and best homogeneity and stability had the smallest weight average molecular weight (1.38 × 106 g/mol), the smallest number average molecular weight (1.37 × 105 g/mol), and the largest degree of substitution of 0.019. The E‐OSAS has not been investigated deeply enough, and the enzymatic treatment by pullulanase is not much studied, so this study is of great importance to provide some basis for the research of new microcapsules. Practical Application This work aims to provide wall materials with lower viscosity and better encapsulation properties for the food industry. Waxy corns starch is used to manufacture OSAS. This wall material is a partly biodegradable material that is hydrophilic on the outside and hydrophobic on the inside, and its preparation process is in line with the concept of green chemistry.

Macroporous Aerogels Using High Internal Phase Pickering Emulsions for Adsorption of Dyes

“…32 Among them, octenylsuccinic anhydride (OSA) starch is synthesized by esterifying native starch with OSA, and the hydrophobic OSA group can provide its amphiphilic characteristics. 33 OSA starch has been studied as a food-grade emulsifier and microcapsule coating material, which can be used for encapsulation and delivery of functional factors. 34 Chitosan with the character of thickening properties is applied to stabilize emulsions mainly by enhancing the viscosity of the continuous phase, forming a second layer on the negative surface of oil droplets, and strengthening the interfacial film.…”

“…Polysaccharides are commonly used as emulsion stabilizers, however, the wettability of natural polysaccharides may not exactly meet the expectations of application, so chemical modification is a universal method to improve the emulsification . Among them, octenylsuccinic anhydride (OSA) starch is synthesized by esterifying native starch with OSA, and the hydrophobic OSA group can provide its amphiphilic characteristics . OSA starch has been studied as a food-grade emulsifier and microcapsule coating material, which can be used for encapsulation and delivery of functional factors .…”