Octenyl Succinic Anhydride Modified EarlyIndicaRice Starches Differing in Amylose Content

2006 ◽  
Vol 54 (7) ◽  
pp. 2775-2779 ◽  
Author(s):  
Guo-Qing He ◽  
Xiao-Yan Song ◽  
Hui Ruan ◽  
Feng Chen
Keyword(s):  
Succinic Anhydride ◽  
Amylose Content ◽  
Octenyl Succinic Anhydride

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

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1325
Author(s):  
Wei Zhang ◽  
Bei Cheng ◽  
Jiahui Li ◽  
Zaixi Shu ◽  
Pingping Wang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Succinic Anhydride ◽  
Amylose Content ◽  
Rice Starch ◽  
Average Particle ◽  
Japonica Rice ◽  
Swelling Power ◽  
Significant Difference ◽  
Octenyl Succinic Anhydride ◽  
High Amylose

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.

scholarly journals Inverse vulcanization of octenyl succinate-modified corn starch as a route to biopolymer–sulfur composites

2021 ◽  
Vol 2 (7) ◽  
pp. 2391-2397
Author(s):  
Moira K. Lauer ◽  
Andrew G. Tennyson ◽  
Rhett C. Smith
Keyword(s):  
Succinic Anhydride ◽  
Elemental Sulfur ◽  
Corn Starch ◽  
Subsequent Reaction ◽  
Octenyl Succinic Anhydride

Herein we report a route to sulfur–starch composites by the modification of corn starch with octenyl succinic anhydride (OSA) and its subsequent reaction with elemental sulfur to generate OSSx (where x = wt% sulfur, either 90 or 95).

A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility

2019 ◽  
Vol 10 (9) ◽  
pp. 5446-5460 ◽  
Author(s):  
Chi Yan ◽  
David Julian McClements ◽  
Liqiang Zou ◽  
Wei Liu
Keyword(s):  
Simple Shear ◽  
Succinic Anhydride ◽  
Modified Starch ◽  
High Internal Phase Emulsion ◽  
Shear Dispersion ◽  
Internal Phase ◽  
Octenyl Succinic Anhydride ◽  
Β Carotene

A high internal phase emulsion (HIPE) was firstly fabricated with octenyl succinic anhydride modified starch through simple shear dispersion.

Complexation behavior of octenyl succinic anhydride starch with chitosan

2021 ◽  
pp. 106848
Author(s):  
Tian Xu ◽  
Chengchen Jiang ◽  
Qiwei Zhou ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
...  
Keyword(s):  
Succinic Anhydride ◽  
Octenyl Succinic Anhydride

Lipase-coupling esterification of starch with octenyl succinic anhydride

2012 ◽  
Vol 87 (3) ◽  
pp. 2137-2144 ◽  
Author(s):  
Juan Xu ◽  
Chen-wei Zhou ◽  
Rui-zhi Wang ◽  
Lu Yang ◽  
Shan-shan Du ◽  
...  
Keyword(s):  
Succinic Anhydride ◽  
Octenyl Succinic Anhydride
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