Physicochemical properties of Indica
 rice starch modified by mechanical activation and octenyl succinic anhydride

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.

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PREPARATION AND PHYSICOCHEMICAL PROPERTIES OF OCTENYL SUCCINIC ANHYDRIDE (OSA) MODIFIED SAGO STARCH

Malaysian Journal of Analytical Science ◽

10.17576/mjas-2016-2004-13 ◽

2016 ◽

Vol 20 (4) ◽

pp. 806-811 ◽

Cited By ~ 1

Author(s):

Anida Yusoff

Keyword(s):

Physicochemical Properties ◽

Succinic Anhydride ◽

Sago Starch ◽

Octenyl Succinic Anhydride

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

Molecules ◽

10.3390/molecules24040765 ◽

2019 ◽

Vol 24 (4) ◽

pp. 765 ◽

Cited By ~ 3

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.

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