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

Abstract

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.

Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity

“…During the HMT process, the mobility of molecules increases, resulting from the interaction of amylose-amylose and amylose-amylopectin chains, which decreases the available hydroxyl groups to hydration and the diffusion of amylose-amylopectin molecules [23]. Reduction in the solubility of HMT starches due to the rearrangement of starch granules following interaction between amylose-amylopectin molecules and the formation of double helices in the side chain of amylopectin, preventing them from leaching out of the granules [8,19,29]. Water absorption capacity is the ability of starch to bind water against gravity.…”

“…The amount of literature in the field of Octenyl succinic anhydride (OSA) starch synthesis and characterization have increased significantly in the last decade. Octenyl succinic anhydride (OSA) is a commonly used esterification agent for modifying starches and has been permitted for food application since 1972 [ 8 , 9 ]. Starch modified with OSA has been approved for food use by the Food and Drug Administration (FDA) with a limit of 3% of OSA [ 10 ].…”

Water Behavior of Emulsions Stabilized by Modified Potato Starch

“…It should also be noted that E a correlates well with the temperature-dependent rheological proprieties of the starch pastes including those derived from both rheometers and viscorpaghs [ 51 ]. Moreover, it was shown by Zhang et al that the chemical modification of starch with OSA led to an increase in emulsion stability, along with RVA parameters such as breakdown and setback thermal stability (that partially indicate the thermal stability of starch paste) [ 52 ].…”

Recent progress in Pickering emulsions stabilised by bioderived particles

“…Starch molecules can be chemically modified via esterification with octenyl succinic anhydride (OSA) to improve their hydrophobicity and thus increase the affinity of the starch particles to oil. 61–64 Although the particle size distribution of the native starch is not significantly influenced by the OSA-esterification; 65 the hydrophobic modification in turn, resulted in smaller droplet sizes in the emulsion, slower creaming and better stabilisation of the Pickering emulsion than emulsions prepared with unmodified starch. 62,66 In addition, OSA-modifications are not considered as toxic since they are used in food additives.…”