scholarly journals Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2197
Author(s):  
Jarosław Korus ◽  
Rafał Ziobro ◽  
Teresa Witczak ◽  
Kamila Kapusniak (Jochym) ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Succinic Anhydride ◽  
Guar Gum ◽  
Potato Starch ◽  
Angular Frequency ◽  
Gluten Free ◽  
Significant Drop ◽  
Osa Starch ◽  
Octenyl Succinic Anhydride ◽  
Modified Starches

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.

Optimization of Reaction Conditions of Octenyl Succinic Anhydride Potato Starch and its Morphology, Crystalline Structure and Thermal Characterization

2011 ◽  
Vol 236-238 ◽  
pp. 2279-2289 ◽  
Author(s):  
Shun Yu Han ◽  
Xia Zhu ◽  
Bo Zhang
Keyword(s):  
Weight Loss ◽  
Succinic Anhydride ◽  
Potato Starch ◽  
Thermal Characteristics ◽  
Amorphous Region ◽  
Scanning Calorimetry ◽  
Reaction Conditions ◽  
Native Starch ◽  
Osa Starch ◽  
Octenyl Succinic Anhydride

The octenyl succinate starch is a stabilization-modified starch produced by esterification of native starch with octenyl succinic anhydride (OSA). When modified in this way the starch tends to improve its functional characteristics, can be used to tailor starch to specific food applications. Therefore, optimization of reaction conditions of octenyl succinate starch is critical for modification. The preparation of OSA starches from potato starch in an aqueous alkaline solution was investigated. The reaction conditions, including reaction temperature, OSA concentration, concentration of starch slurry, reaction time and pH, were studied and optimized, as they influence esterification. Under the optimization conditions, the degree of substitution (DS) could reach 0.01862. The products were confirmed by the presence of the carbonxylate signal around 1558 cm-1 in the fourier transform infrared (FT-IR) spectra. By scanning electron microscope (SEM), OSA starch granules were proved to transfer to some smaller anomalistic ellipses and had slight rough on their surfaces. X-ray diffraction showed that esterification occurred primarily in the amorphous regions and the crystalline pattern of starches did not change. The thermal characteristics of the OSA starch were studied by using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). TGA revealed that the OSA starch were thermally more stable than the native starch. The OSA starch exhibited 50 % weight loss at 320°C, while the native starch underwent 50 % weight loss at 312°C. The DSC results showed that amorphous region increased after esterification.

Impact of octenyl succinic anhydride (OSA) modified starch on the particle size distribution and rheological properties of xanthan gum in aqueous solutions

2020 ◽  
Vol 16 (9) ◽  
Author(s):  
Imene Boulhaia ◽  
Abdelkader HadjSadok ◽  
Nadji Moulai-Mostefa ◽  
Ali Aouabed
Keyword(s):  
Particle Size ◽  
Aqueous Solutions ◽  
Rheological Properties ◽  
Self Assembly ◽  
Xanthan Gum ◽  
Succinic Anhydride ◽  
Modified Starch ◽  
Mixed Solution ◽  
Osa Starch ◽  
Octenyl Succinic Anhydride

AbstractEffects of addition of octenyl succinate anhydride (OSA) starch on the structural, rheological and thermo-rheological properties of aqueous solutions of 0.5 (w/v %) xanthan gum were evaluated. Analysis by dynamic light scattering revealed the absence of complex formation in the mixed solution. However, it was noticed that an increase in the concentration of OSA starch (COSA) leads simultaneously to an increase of the number of micelles and their self-assembly within the network formed by the xanthan macromolecules. This same mechanism was observed during the evaluation of the rheological properties. For systems containing 0.5 (w/v %) of xanthan and for which COSA ≤ 4 (w/v %), a thermoreversible behavior was found similar to that of xanthan in solution. Furthermore, for COSA ≥ 5 (w/v %), the rheological behavior remained indifferent to the increase in temperature but, scored a spectacular rise in storage modulus when the cooling temperature begins near 70 °C.

Mechanochemical effect of ultrasound on sweet potato starch and its influence mechanism on the quality of octenyl succinic anhydride modified starch

2019 ◽  
Vol 26 (3) ◽  
pp. 254-264
Author(s):  
Yujie Zhang ◽  
Lulu Chen ◽  
Kexue Yu ◽  
Yangyong Dai ◽  
Lei Wang ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Succinic Anhydride ◽  
Potato Starch ◽  
Modified Starch ◽  
High Quality ◽  
Mechanochemical Effect ◽  
Influence Mechanism ◽  
Octenyl Succinic Anhydride ◽  
Sweet Potato Starch

The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32–60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.

scholarly journals Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch

2017 ◽  
Vol 37 (2) ◽  
pp. 321-327 ◽  
Author(s):  
Chuin WON ◽  
Yong Ik JIN ◽  
Dong-Chil CHANG ◽  
Misook KIM ◽  
Youngseung LEE ◽  
...  
Keyword(s):  
Succinic Anhydride ◽  
Potato Starch ◽  
Octenyl Succinic Anhydride

Solubilization of hesperidin with octenyl succinic anhydride modified sweet potato starch

2019 ◽  
Vol 285 ◽  
pp. 180-185 ◽  
Author(s):  
Jieli Guo ◽  
Shengmin Lu ◽  
Zhe Liu ◽  
Weimin Tang ◽  
Kang Tu
Keyword(s):  
Sweet Potato ◽  
Succinic Anhydride ◽  
Potato Starch ◽  
Octenyl Succinic Anhydride ◽  
Sweet Potato Starch

scholarly journals Binary mixtures of two anionic polysaccharides simulating the rheological properties of oxidised starch

2017 ◽  
Vol 31 (1) ◽  
pp. 117-128
Author(s):  
Marek Sikora ◽  
Anna Dobosz ◽  
Greta Adamczyk ◽  
Magdalena Krystyjan ◽  
Stanisław Kowalski ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Xanthan Gum ◽  
Binary Systems ◽  
Potato Starch ◽  
Hysteresis Loops ◽  
Chemical Reagents ◽  
Structural Recovery ◽  
Anionic Polysaccharides ◽  
Modified Starches ◽  
Constant Shear Rate

Abstract Modifications of starches are carried out to improve their industrial usefulness. However, the consumers prefer natural products. For this reason, various methods of starch properties modification are applied to replace those requiring the use of chemical reagents. The aim of this study was to determine whether it is possible to use binary pastes, containing normal potato starch and xanthan gum, as substitutes of chemically modified starches (with oxidised starch E 1404 pastes as an example). Flow curves with hysteresis loops, apparent viscosity at constant shear rate of 50 s−1 and in-shear structural recovery test with pre-shearing were applied to study the rheological properties of the pastes. It was found that two anionic hydrocolloids, potato starch and xanthan gum, can form binary systems with thickening properties, provided that their proportions are adequately adjusted. Some of the binary pastes under investigation exhibited rheological properties resembling pastes of starch oxidised with hypochlorite (E 1404). The way of tailoring the binary pastes properties is presented.

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