Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch

A study was carried out to determine the physicochemical and emulsifying properties of pre-treated octenyl succinic anhydride (OSA) sago starch in simple emulsion. Sago starch was pre-treated with STARGEN enzyme (EN OSA: single pre-treatment), heat moisture treatment followed by STARGEN enzyme (HMT EN OSA: dual pre-treatment) before being esterified with OSA. The ability of the pre-treated OSA sago starch to stabilize emulsion was then investigated. Dual pre-treated starch, HMT EN OSA, had significantly highest degree of substitution (DS), (DS = 0.0179) compared to single pre-treated starch, EN OSA, (DS = 0.0159) and native OSA, N-OSA (DS = 0.0057). As compared to emulsions prepared by N-OSA and HMT EN OSA, EN OSA had significantly highest emulsifying activity throughout all starch concentrations and it produced a thick viscous emulsion layer directly after emulsification. This might be due to enzymatic pretreatments may retained granule’s original shape and smooth appearance which allow having a better fit during the emulsification process. The highest emulsion stability was observed with the emulsion index values of EN OSA stabilized emulsions was the most stable for all starch concentrations throughout storage study. After the 8th week of storage study, the EN OSA remains the highest emulsion index from 0.37 to 0.56 for 200 mg/mL oil to 500 mg/mL oil starch concentration. Light micrograph of EN OSA showed that starch particles accumulated at the oil-water interface and cover the oil droplets with higher degree of coverage than the HMT EN OSA and control. No spaces were observed in the EN OSA stabilized emulsion which indicated that EN OSA modified sago starch can effectively stabilize oil in water emulsion.

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Effect of Octenylsuccinylation on Morphological, Particle Size and Surface Activity of Octenyl Succinic Anhydride (OSA) Modified Sago Starch

ETP International Journal of Food Engineering ◽

10.18178/ijfe.3.2.112-116 ◽

2017 ◽

Author(s):

Anida Yusoff ◽

◽

Nur Farhana Zainal Abiddin ◽

Noorlaila Ahmad

Keyword(s):

Particle Size ◽

Surface Activity ◽

Succinic Anhydride ◽

Sago Starch ◽

Octenyl Succinic Anhydride

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Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes

Food Research International ◽

10.1016/j.foodres.2020.109350 ◽

2020 ◽

Vol 136 ◽

pp. 109350

Author(s):

Dan Wu ◽

Quanquan Lin ◽

Harjinder Singh ◽

Aiqian Ye

Keyword(s):

Whey Protein ◽

Succinic Anhydride ◽

Modified Starch ◽

Octenyl Succinic Anhydride ◽

Starch Formation ◽

Soluble Complexes

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Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.106961 ◽

2021 ◽

pp. 106961

Author(s):

Wei Gao ◽

Pengfei Liu ◽

Bin Wang ◽

Xuemin Kang ◽

Jie Zhu ◽

...

Keyword(s):

Succinic Anhydride ◽

Corn Starch ◽

Emulsifying Properties ◽

Octenyl Succinic Anhydride

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

Materials Advances ◽

10.1039/d0ma00948b ◽

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).

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Effect of Sago Starch Modifications on Polystyrene/Thermoplastic Starch Blends

Materials ◽

10.3390/ma14112867 ◽

2021 ◽

Vol 14 (11) ◽

pp. 2867

Author(s):

Mohamad Kahar Ab Wahab ◽

Halimatul Syahirah Mohamad ◽

Elammaran Jayamani ◽

Hanafi Ismail ◽

Izabela Wnuk ◽

...

Keyword(s):

Ascorbic Acid ◽

Succinic Anhydride ◽

Void Formation ◽

Thermoplastic Starch ◽

Sago Starch ◽

Second Stage ◽

Starch Blends ◽

Three Stages ◽

Blending Process ◽

Starch Modifications

The preparation of polystyrene/thermoplastic starch (PS/TPS) blends was divided into three stages. The first stage involved the preparation of TPS from sago starch. Then, for the second stage, PS was blended with TPS to produce a TPS/PS blend. The ratios of the TPS/PS blend were 20:80, 40:60, 60:40, and 80:20. The final stage was a modification of the composition of TPS/PS blends with succinic anhydride and ascorbic acid treatment. Both untreated and treated blends were characterized by their physical, thermal, and surface morphology properties. The obtained results indicate that modified blends have better tensile strength as the adhesion between TPS and PS was improved. This can be observed from SEM micrographs, as modified blends with succinic anhydride and ascorbic acid had smaller TPS dispersion in PS/TPS blends. The micrograph showed that there was no agglomeration and void formation in the TPS/PS blending process. Furthermore, modified blends show better thermal stability, as proved by thermogravimetric analysis. Water uptake into the TPS/PS blends also decreased after the modifications, and the structural analysis showed the formation of a new peak after the modification process.

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