Production of Octenyl Succinic Anhydride-Modified Waxy Corn Starch and Its Characterization

Abstract

The objective of this work is to investigate the effects of reaction conditions on the synthesis of octenyl succinic anhydride (OSA)-modified starch from waxy corn starch and to study the characteristics of the OSA-modified starch as well as its applications. A mathematical model was developed to investigate the influences of various processing condition factors on the production of the OSA-modified waxy corn starch production and predict the optimum reaction conditions. The maximal degree of substitution (DS) of OSA-modified waxy corn starch (0.0204) was predicted to occur when the starch concentration was 31.2%, the pH was 8.6, the reaction temperature was 33.6 degrees C, and the reaction time was 18.7 h. Repeated reactions for producing OSA-modified waxy corn starch were carried out in a 5 m(3) reactor under the optimized conditions for verification of the model. The characteristics of modified waxy corn starch including infrared spectrum, scanning electron microscopy, and pasting property were tested and emulsification capacity of the OSA-modified starch were evaluated as well.

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

“…Others reported using 2-octenyl succinic anhydride to make OSAmodified starches (Bao et al, 2003;Bhosale & Singhal, 2006;He et al, 2006;Hui et al, 2009;Kim et al, 2010;Liu et al, 2008). However, to our knowledge, no study has been reported on the detailed structure of the OSA reagent, and no method has been reported on how to differentiate 1-and 2-octenyl succinic anhydride and their cis and trans isomer.…”

“…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.…”

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.…”

Novel food grade dispersants: Review of recent progress

“…The method has most widely been applied to cellulose and its derivatives [52], chitosan [53] is currently a permitted food-grade reagent for the modification of starch [59]. This, somewhat synthetic aspect of the modification, is sometimes considered as one of the major…”