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 Synthesis and paste properties of octenyl succinic anhydride modified early Indica rice starch

2006 ◽  
Vol 7 (10) ◽  
pp. 800-805 ◽  
Author(s):  
Xiao-yan Song ◽  
Qi-he Chen ◽  
Hui Ruan ◽  
Guo-qing He ◽  
Qiong Xu
Keyword(s):  
Succinic Anhydride ◽  
Indica Rice ◽  
Rice Starch ◽  
Octenyl Succinic Anhydride ◽  
Paste Properties ◽  
Early Indica Rice

scholarly journals Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes

2017 ◽  
Author(s):  
◽  
Bruce Mawoyo
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Major Effect ◽  
Pasting Properties ◽  
Mineral Contents ◽  
Soluble Fibre ◽  
Swelling Power

Amadumbe commonly, known as taro is a traditionally underutilised tuber crop in Southern Africa. Nutritionally, amadumbe corms contain appreciable levels of carbohydrate mainly in the form of starch which is resistant to digestion. It also contains mucilage, a soluble fibre, which is good for the human digestive health. Thus, amadumbe starch and mucilage can be used as functional ingredients in food formulations. The aim of this research was to investigate the effects of genotypes and growth location on the physicochemical properties of amadumbe flour and starch. Eighteen (18) amadumbe genotypes grown in Roodeplaat, Gauteng and Umbumbulu, Kwazulu-Natal, South Africa, were studied. Roodeplaat received a lower annual average rainfall (514 mm) and high environmental temperature (24oC) compared to Umbumbulu (828 mm, 19oC) during the cropping season. Specifically, the influence of growth location and genotypes on the chemical composition (proximate composition and mineral contents) as well as the functional properties of amadumbe flours were investigated. Furthermore, starch was extracted and its physicochemical and functional properties were also studied. The carbohydrate contents (73-81%) of amadumbe flours were substantially high and varied with growth location. Mucilage contents (6-9%) were very low across genotypes in both locations. Water absorption and oil absorption capacities positively correlated to carbohydrates and mucilage in the flour irrespective of growth locations. Swelling power and solubility index was influenced by the amylose content of the flour. Genotype and growth location significantly affected the pasting properties of amadumbe flour. The pasting temperature was very high (approx. 90oC) across genotypes in both locations, while peak viscosity differed significantly (54-242 RVU) for genotypes grown in different environments. The amylose contents (0-14.4%) of amadumbe starches were low and varied significantly with growth location and among genotypes. Three genotypes, G2, G20, and G21 grown in Roodeplaat lacked amylose. Amadumbe starches showed reflective peaks at 2θ=15o and doublet at 17o, 18o and 24o typical of A-type starches. Amadumbe genotypes had small sized (1-5 µm) and polygonal starch granules. Functional properties including water absorption, swelling power, gelatinisation temperature and peak viscosity significantly positively correlated with amylose content. These findings further suggest that water availability could have a major effect on starch synthesis as the two locations received a different amount of rainfall during the growing season. Findings from this study are important for future improvement programmes and selection of appropriate genotypes for industrial production or food application of amadumbe flour and starch.

scholarly journals Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

2018 ◽  
Vol 156 ◽  
pp. 01027 ◽  
Author(s):  
Isti Pudjihastuti ◽  
Noer Handayani ◽  
Siswo Sumardiono
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Reaction Times ◽  
Cassava Starch ◽  
Carboxyl Content ◽  
Effect Of Ph ◽  
Swelling Power ◽  
Starch Modification ◽  
High Amylose

Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

Preparation and Properties of Octenyl Succinic Anhydride Modified EarlyIndica Rice Starch

2006 ◽  
Vol 58 (2) ◽  
pp. 109-117 ◽  
Author(s):  
Xiaoyan Song ◽  
Guoqing He ◽  
Hui Ruan ◽  
Qihe Chen
Keyword(s):  
Succinic Anhydride ◽  
Rice Starch ◽  
Octenyl Succinic Anhydride

Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice

2016 ◽  
Vol 12 (6) ◽  
pp. 557-565 ◽  
Author(s):  
Chagam Koteswara Reddy ◽  
Lalmuan Kimi ◽  
Sundaramoorthy Haripriya
Keyword(s):  
Molecular Structure ◽  
Amylose Content ◽  
Chemical Properties ◽  
Industrial Applications ◽  
Rice Starch ◽  
Rice Varieties ◽  
Swelling Power ◽  
Pigmented Rice ◽  
Physico Chemical ◽  
Waxy Rice

Abstract Starches isolated from three different pigmented rice varieties (Chak-hao Amubi, Chak-hao Poireiton, and Chak-hao Angangba) and investigated for their molecular structure and physico-chemical properties including amylose content, morphology, crystallinity, pasting viscosity, color, thermal property, swelling power and solubility. Significant differences were detected in physico-chemical and functional properties (p≤0.05) of rice starches. The amylose content results revealed that Chak-hao Angangba (1.93 %) and Chak-hao Poireiton (1.98 %) are waxy rice, and Chak-hao Amubi (3.16 %) is a very low-amylose rice. The morphology of rice starch granules shown polyhedral edges with an irregular shape; and the XRD patterns of rice starches exhibited A-type crystalline patterns with peaks at 2θ=15.1°, 17.1°, 18.2° and 23.0°. Waxy rice starches shown higher peak viscosity and enthalpy with lower gelatinization temperatures than very low amylose rice starches. The pasting viscosity, swelling power and solubility crystallinity of rice starches were varied significantly (p≤0.05). Finally, the present study provides knowledge for the utilization of starches isolated from three pigmented rice varieties grown in North-Eastern part of India that would be relevant for both domestic and industrial applications.

scholarly journals Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 765 ◽  
Author(s):  
Junhee No ◽  
Saehun Mun ◽  
Malshick Shin
Keyword(s):  
Succinic Anhydride ◽  
Emulsion Stability ◽  
Rice Starch ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Octenyl Succinic Anhydride ◽  
Waxy Rice ◽  
Korean Rice ◽  
Different Levels ◽  
Waxy Rice Starch

Waxy and non-waxy rice starches from japonica type Korean rice varieties were esterified with different levels of octenyl succinic anhydride (OSA), and the molecular structure of amylopectin (AP), digestibility, and emulsion stability were investigated. As OSA levels increased, the degree of substitution, granule size, peak and final viscosities, emulsion stability, and short chain of AP increased. However, the gelatinization temperature and enthalpy, and digestibility decreased. All OSA esterified starches showed a new band at 1723 cm−1, but maintained A-type crystallinity. The DP6-12 of AP in waxy rice starch (WRS) was higher than that in non-waxy rice starch (NRS) with increasing OSA levels. Because the amylose and long chain of AP accessed easily with OSA groups, the digestibility of NRS was lower than that of WRS. The emulsion stability was higher in WRS than in NRS. From the above results, it is suggested that amylose should have a higher affinity with OSA esterification than AP and that the emulsion stability should increase in WRS, but the digestibility should decrease in NRS after OSA modification.

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
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