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Enhancement of octenyl succinylation of cassava starch by prior modification with heat–moisture treatment
Author(s) -
Jiranuntakul Wittawat,
Punchaar Santhanee,
Uttapap Dudsadee
Publication year - 2014
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400115
Subject(s) - succinylation , succinic anhydride , starch , chemistry , moisture , water content , modified starch , food science , polysaccharide , fourier transform infrared spectroscopy , chemical engineering , organic chemistry , biochemistry , lysine , geotechnical engineering , amino acid , engineering
The effects of heat–moisture treatment (HMT; moisture content of 25%, at 100°C for 1, 3, or 5 h) prior to octenyl succinylation on degree of substitution (DS), reaction efficiency (RE), FTIR, pasting properties, starch gel morphology, and emulsifying capacity of cassava starch were investigated. Octenyl succinylated heat–moisture treated (OSHMT) starch had higher DS and RE than octenyl succinylated (OS) starch, indicating that prior HMT could enhance the reaction between octenyl succinic anhydride (OSA) and hydroxyl groups of starch molecules. However, the difference between OS and OSHMT starches could not be verified from FT‐IR spectra. Paste viscosities of OSHMT starches were higher than native and OS starches, whereas pasting temperature of OSHMT starches was between those of OS and HMT starches. Emulsifying capacity of OSHMT starches was slightly higher than the starch modified by OSA alone.