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Structure and emulsification properties of octenyl succinic anhydride starch using acid‐hydrolyzed method
Author(s) -
Hong Yan,
Li Zhengsong,
Gu Zhengbiao,
Wang Yan,
Pang Yansheng
Publication year - 2017
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.201600039
Subject(s) - succinic anhydride , hydrolysis , starch , chemistry , hydrochloric acid , waxy corn , succinic acid , modified starch , acetic anhydride , retrogradation (starch) , viscosity , acid hydrolysis , enthalpy , chromatography , polymer chemistry , nuclear chemistry , organic chemistry , materials science , thermodynamics , amylose , physics , composite material , catalysis
The structure and emulsification properties of octenyl succinic anhydride (OSA) starch hydrolyzed with hydrochloric acid (HCl) were studied by varying the HCl concentration through the range of 0.5–2.0 mol/L. The degree of substitution (DS), viscosity, thermal properties, and molecular weight ( M w ) were obtained. A comparison between hydrolyzed OSA starches and the native OSA starches exhibited a reduction in both viscosity and retrogradation. The same trend was observed in DS values, enthalpy values, and M w values. The results of confocal laser scanning microscopy (CLSM) and droplet size distribution (DSD) analysis showed that the emulsification properties of acid‐hydrolyzed OSA starch were much stronger than those of unhydrolyzed OSA starch.