Advanced

Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches

Simsek, Senay; Ovando-Martinez, Maribel; Marefati, Ali LU ; Sjöö, Malin LU and Rayner, Marilyn LU (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:
author
organization
publishing date
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
2015-09-23 08:42:45
date last changed
2017-10-01 03:15:33
@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 &lt; 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},
  keyword      = {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},
  volume       = {75},
  year         = {2015},
}