Preparation of octenyl succinic anhydride‐modified cassava starch by the ultrasonic‐assisted method and its influence mechanism

Zhang, Yujie; Yu, Kexue; Ding, Xiuzhen; Hou, Hanxue; Wang, Wentao; Zhang, Hui; Li, Xiangyang; Dong, Haoran

doi:10.1111/jfpp.14222

Cited by 15 publications

(10 citation statements)

References 62 publications

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“…7 Furthermore, it could be inferred that the starch granules were in the stress stage after WG for 2.5-5 min, and the starch granules were in the agglomeration stage after WG for 15-20 min. 25,29,45 At both stages, a large number of water molecules entered the starch granules, and the starch granules gradually absorbed water, swelled and broke. The structure of the starch granules became looser and more disordered, which led to a reduction in the crosslinking points between the molecular chains (Fig.…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…The transverse relaxation time (T 2 ) of starch samples was measured by a 23 MHz nuclear magnetic resonance (NMR) tester (NMI20-Analyst; Niumag). 25…”

Section: Raman Spectroscopymentioning

confidence: 99%

“…According to previous research, the starch granules were in the aggregation stage after WG for 7.5-10 min. 21,25,29 At this stage, more crosslinking points were created between the starch molecular chains within these starch granules (Fig. 4), which made the starch gel network transform into a more viscoelastic and stable structure.…”

Section: Pasting Propertiesmentioning

confidence: 99%

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Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties

et al. 2023

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BACKGROUND: At present, most studies have focused on the preparation of modified starches by dry grinding. As an excellent starch plasticizer, water might enhance the action of grinding on the structure of starch granules, and water grinding might improve the gel properties of starch. Therefore, this article explored the influence mechanism of water grinding on the gel properties of corn starch based on the changes in its structure and properties. RESULTS:The results showed that water grinding could make water enter the starch granules and hydrate the starch molecules, and the starch gelatinized after water grinding for 20 min. Thus, water enhanced the action of grinding on the structure of the starch granules. Under the plasticization and grinding action of water grinding, the mechanochemical effect of the starch granules occurred. When the starch was in the aggregation stage (7.5-10 min), the crystallinity of the starch increased, and the starch molecules rearranged into a more stable structure, which increased apparent viscosity (η), elastic modulus (G 0 ) and viscous modulus (G 00 ) of the starch gels. CONCLUSION: Therefore, appropriate water grinding (10 min) contributed to increasing the viscoelasticity of starch gels. This study provided a theoretical foundation for research on improving the properties of starch by mechanical modification in future.

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Section: Pasting Propertiesmentioning

confidence: 99%

“…The transverse relaxation time (T 2 ) of starch samples was measured by a 23 MHz nuclear magnetic resonance (NMR) tester (NMI20-Analyst; Niumag). 25…”

Section: Raman Spectroscopymentioning

confidence: 99%

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Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties

et al. 2023

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“…The ultrasonic treatment causes the starch particle surface to become rough, crack, and have honeycomb depression (Zhang et al, 2021). Zhang et al (2019) studied the effect of ultrasound on the grain properties of cassava starch, and the result showed that the apparent viscosity and crystallinity of starch decreased. The paste transparency and coagulative property of starch were improved after ultrasonic treatment in a short time.…”

Section: Ultrasonic Pretreatmentmentioning

confidence: 99%

Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances

Kong

et al. 2023

Comp Rev Food Sci Food Safe

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Starch‐based sugars are an important group of starch derivatives used in food, medicine, chemistry, and other fields. The production of starch sugars involves starch liquefaction and saccharification processes. The production cost of starch sugars can be reduced by increasing the initial concentration of starch slurry. However, the usage of the highly concentrated starch slurry is characterized by challenges such as low reaction efficiency and poor product performance during the liquefaction and saccharification processes. In this study, we endeavored to provide a reference guide for improving high‐concentration starch sugar production. Thus, we reviewed the effects of substrate concentration on the starch sugar production process and summarized several potential strategies. These regulation strategies, such as physical field pretreatment, complex enzyme‐assisted, and temperature control, can significantly increase the starch concentration and mitigate the challenges of using highly concentrated starch slurry. We believe that highly concentrated starch sugar production will achieve a qualitative leap in the future. This review provides theoretical guidance and highlights the importance of high concentration in starch‐based sugar production. Further studies are needed to explore the fine structure and enzyme attack mode during the liquefaction and saccharification processes to regulate the production of more targeted products.

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“…After modifying corn starch with octenyl succinic anhydride, hydrophobic elements in the form of octenyl groups were obtained, which made starch molecules amphiphilic and improved the interfacial activity of OSA ester. (Sweedman et al., 2013; Zhang et al., 2019). In the 1990s, the United States took the lead in agreeing to use OSA ester as a food additive.…”

Section: Introductionmentioning

confidence: 99%

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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Preparation of octenyl succinic anhydride‐modified cassava starch by the ultrasonic‐assisted method and its influence mechanism

Cited by 15 publications

References 62 publications

Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties

Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties

Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances

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

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