Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
(2015) In Food Research International 75. p.41-49- Abstract
- Octenyl succinate starches are commonly used as emulsifiers and texturizing agents in many food-systems. Rice, tapioca, corn, wheat and potato starches were modified with octenyl succinic anhydride (OSA) at 3% level. Structural characterization, molecular weight, starch digestibility and physical properties of starch granule stabilized emulsions were studied for modified starches. Modified potato (0.022) and wheat (0.018) starches had the highest and lowest degrees of OSA substitution, respectively. For all starches, amylose and amylopectin molecular mass was significantly (P < 0.05) lower for OSA starches. OSA modification may have hydrolyzed the small amylose and amylopectin chains, or caused rearrangement of the starch molecules.... (More)
- Octenyl succinate starches are commonly used as emulsifiers and texturizing agents in many food-systems. Rice, tapioca, corn, wheat and potato starches were modified with octenyl succinic anhydride (OSA) at 3% level. Structural characterization, molecular weight, starch digestibility and physical properties of starch granule stabilized emulsions were studied for modified starches. Modified potato (0.022) and wheat (0.018) starches had the highest and lowest degrees of OSA substitution, respectively. For all starches, amylose and amylopectin molecular mass was significantly (P < 0.05) lower for OSA starches. OSA modification may have hydrolyzed the small amylose and amylopectin chains, or caused rearrangement of the starch molecules. Although the starch modification improved emulsification properties, botanical source showed more influence on this parameter. Overall, botanical source had more influence on functional properties than degree of substitution. Further studies on OSA group distribution and fine molecular structure of amylopectin and relationship with functional properties will be important Published by Elsevier Ltd. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/7972167
- author
- Simsek, Senay ; Ovando-Martinez, Maribel ; Marefati, Ali LU ; Sjöö, Malin LU and Rayner, Marilyn LU
- organization
- publishing date
- 2015
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Pickering emulsions, Digestibility, HPSEC-MALS, FTIR, Octenyl succinate starch, NMR
- in
- Food Research International
- volume
- 75
- pages
- 41 - 49
- publisher
- Elsevier
- external identifiers
-
- wos:000359961800007
- scopus:84929583172
- ISSN
- 0963-9969
- DOI
- 10.1016/j.foodres.2015.05.034
- language
- English
- LU publication?
- yes
- id
- cb3696de-5c7d-41b0-9fd3-7d9766c40c3a (old id 7972167)
- date added to LUP
- 2016-04-01 10:26:17
- date last changed
- 2023-12-08 18:11:18
@article{cb3696de-5c7d-41b0-9fd3-7d9766c40c3a, abstract = {{Octenyl succinate starches are commonly used as emulsifiers and texturizing agents in many food-systems. Rice, tapioca, corn, wheat and potato starches were modified with octenyl succinic anhydride (OSA) at 3% level. Structural characterization, molecular weight, starch digestibility and physical properties of starch granule stabilized emulsions were studied for modified starches. Modified potato (0.022) and wheat (0.018) starches had the highest and lowest degrees of OSA substitution, respectively. For all starches, amylose and amylopectin molecular mass was significantly (P < 0.05) lower for OSA starches. OSA modification may have hydrolyzed the small amylose and amylopectin chains, or caused rearrangement of the starch molecules. Although the starch modification improved emulsification properties, botanical source showed more influence on this parameter. Overall, botanical source had more influence on functional properties than degree of substitution. Further studies on OSA group distribution and fine molecular structure of amylopectin and relationship with functional properties will be important Published by Elsevier Ltd.}}, author = {{Simsek, Senay and Ovando-Martinez, Maribel and Marefati, Ali and Sjöö, Malin and Rayner, Marilyn}}, issn = {{0963-9969}}, keywords = {{Pickering emulsions; Digestibility; HPSEC-MALS; FTIR; Octenyl succinate starch; NMR}}, language = {{eng}}, pages = {{41--49}}, publisher = {{Elsevier}}, series = {{Food Research International}}, title = {{Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches}}, url = {{http://dx.doi.org/10.1016/j.foodres.2015.05.034}}, doi = {{10.1016/j.foodres.2015.05.034}}, volume = {{75}}, year = {{2015}}, }