Article
Biochemistry & Molecular Biology
Yuxue Zheng, Huiling Zhang, Xiaobo Wei, Haitian Fang, Jinhu Tian
Summary: This study found that the encapsulation efficiency of curcumin can be improved by using OSA-ultrasonic treated rice starch, which also showed good stability during in vitro digestion. This research provides a way to develop new emulsion-based delivery systems.
Article
Chemistry, Applied
Tian Xu, Chengchen Jiang, Qiwei Zhou, Zhengbiao Gu, Li Cheng, Yi Tong, Yan Hong
Summary: Preparation and characterization of colloidal complexes based on OSA-S and CS showed that the turbidities, yields, microstructure, wettability, and interfacial adsorption dynamics of the complexes were significantly influenced by the OSA-S/CS ratio and pH. The complexes exhibited liquid-like or gel structure, with intertwined core-shell microstructure and electrostatic interactions between COO- and NH3+ groups. The complexes prepared at r = 6:1 and pH 6.0 showed the most suitable wettability and interfacial adsorption dynamics.
CARBOHYDRATE POLYMERS
(2021)
Article
Polymer Science
Wei Zhang, Bei Cheng, Jiahui Li, Zaixi Shu, Pingping Wang, Xuefeng Zeng
Summary: The esterification of high-amylose Japonica rice starch with octenyl succinic anhydride (OSA) improved its functional properties, including decreased relative crystallinity, increased pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The OSA-modified high-amylose starch could be used as an emulsifier, thickener, and fat replacer in food systems.
Article
Biochemistry & Molecular Biology
Wei Gao, Jie Sui, Pengfei Liu, Bo Cui, A. M. Abd El-Aty
Summary: The synthetic mechanism of octenyl succinic anhydride (OSA) modified corn starch (OSCS) and granule shells (OSCs) based on shells separation pretreatment (SSP) was investigated in this study. The SSP process resulted in higher degree of substitution values and lower average molecular weight for OSCs compared to OSCS. Additionally, SSP was found to significantly increase the reaction efficiency of OSA modification process of CS.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Fan Cheng, Yongfeng Ai, Supratim Ghosh
Summary: In this study, different types of starch were modified to prepare oil-in-water emulsions and evaluate their emulsifying properties. The results showed that emulsifying properties and stability of the emulsions were enhanced with a higher degree of substitution of octenyl succinic anhydride. Additionally, the study elucidated the interrelationships among molecular structures, functional properties, and emulsifying ability of the starches.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Jie Lin, Shasha Fan, Yuyue Ruan, Dingtao Wu, Ting Yang, Yichen Hu, Wei Li, Liang Zou
Summary: In this study, Tartary buckwheat starch was modified with octenyl succinate anhydride (OS-TBS) to explore its potential for stabilizing Pickering nanoemulsions. The results showed that higher levels of octenyl succinate led to decreased amylose content and gelatinization temperature, while increasing solubility of OS-TBS. Compared to the original starch, OS-TBS exhibited higher surface hydrophobicity, uniform particle size, and improved emulsification stability. These findings suggest that OS-TBS could serve as an excellent stabilizer for nanoscale Pickering emulsions and expand the use of Tartary buckwheat starch in various industrial processes.
Article
Biochemistry & Molecular Biology
Feng Cao, Shengmin Lu, Siew Young Quek
Summary: In this study, octenyl succinic anhydride modified porous starch (OSA-PS) with different degrees of substitution (DS) were successfully prepared. The results demonstrated that increasing DS can enhance the specific surface area, pore volume, and adsorption capacity of OSA-PS, while reducing its crystallinity and maximum thermal decomposition temperature. Furthermore, increasing DS led to a decrease in rapidly digestible starch and slowly digestible starch, but an increase in resistant starch. These findings provide an effective method for obtaining double-modified starch with high specific surface area and anti-digestibility, expanding its industrial application.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Huijing Chen, Fuquan Chen, Qiong Xiao, Menghao Cai, Qiuming Yang, Huifen Weng, Anfeng Xiao
Summary: The novel amphiphilic agar modified with octenyl succinic anhydride (OSAR) showed higher transparency and freeze-thaw stability, as well as improved emulsion stability and oil loading capacity compared to native agar (NA). With DS values of 0.06 and 0.12, OSAR exhibited increased gel transparency and decreased syneresis, lower interface tension and average molecular weight, decreased thermal stability, enhanced gel springiness, more liquid-like properties with low gel strength, and lower turbidity and melting temperatures than NA.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Wei Gao, Pengfei Liu, Bin Wang, Xuemin Kang, Jie Zhu, Bo Cui, A. M. Abd El-Aty
Summary: A new method was developed for the directional modification of starches by synthesizing C-3 octenyl succinic anhydride-modified corn starch (C-3-OS starch) using thexyldimethyl chlorosilane (TDMS-Cl). The results showed that C-3-OS starch had higher gelatinization temperatures, rough surface, irregular shapes, and smaller sizes compared to OSCS modified starch, making it more suitable for stabilization of emulsions.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Shengyang Ji, Tao Xu, Weisu Huang, Sunan Gao, Yongheng Zhong, Xuan Yang, Mohamed Ahmed Hassan, Baiyi Lu
Summary: Atmospheric pressure plasma jet (APPJ) pretreatment of cassava starch (CS) followed by esterification with octenyl succinic anhydride (OSA) resulted in improved degree of substitution, reaction efficiency, emulsion stability, and emulsion activity compared to unpretreated CS. Morphological characteristics and crystallinity of CS were changed by APPJ pretreatment, leading to further improvements in properties after OSA modification. This study demonstrated that APPJ could serve as a novel approach to facilitate starch modification with OSA.
Article
Biochemistry & Molecular Biology
Gordana Gojgic-Cvijovic, Dragica Jakovljevic, Ljiljana Zivkovic, Vladan Cosovic, Vladimir Pavlovic, Ivana Nikolic, Nikola Maravic, Ljubica Dokic
Summary: In this study, levan from Bacillus licheniformis NS032 was modified with octenyl succinic anhydride (OSA) in an aqueous medium, and the properties of the resulting derivatives were investigated. The optimum conditions for the synthesis reaction were found to be 40 degrees C and a polysaccharide slurry concentration of 30%. The derivatives with degrees of substitution of 0.025 and 0.036 exhibited retained porous structure and better colloidal stability compared to the native polysaccharide. These OSA-modified levans have the potential to be used in new formulations of emulsion-based systems.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Qiulin Wei, Hao Zheng, Xiao Han, Chuangqi Zheng, Chen Huang, Zhenxing Jin, Yao Li, Jinghui Zhou
Summary: In this study, an alpha-amylase organic-inorganic hybrid nanoflower biocatalyst is designed and synthesized to selectively hydrolyze the amylopectin and protect the amylose of starch. The amylose ratio of starch pretreated by the nanoflower biocatalyst is about twice that of starch pretreated by free enzyme, reaching 22.62%. The obtained octenyl succinic anhydride modified starch exhibits a high degree of substitution and maintains excellent emulsifying properties and stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Polymer Science
Angela Myrra Puspita Dewi, Umar Santoso, Yudi Pranoto, Djagal W. Marseno
Summary: This study investigated the effect of moisture level on the physicochemical properties of OSA starch during heat moisture treatment (HMT) pretreatment. Results showed that a higher moisture content led to a decrease in crystallinity and gelatinization enthalpy, as well as surface damage and cracking of the starch granules. However, when HMT was performed with the right moisture content, OSA starch with the maximum DS value and reaction efficiency was obtained. The OSA esterification after HMT-25% MC resulted in the highest DS value (0.0086) and reaction efficiency (35.86%). The H25-OSA starch exhibited good water resistance and high cold water solubility. FTIR analysis confirmed the substitution of hydroxyl groups in HMT starch with carbonyl and carboxyl ester groups of OSA.
Article
Biochemistry & Molecular Biology
Bozhi Tan, Yao Li, Xu Fei, Jing Tian, Longquan Xu, Yi Wang
Summary: The synthesis efficiency and side reactions of Octenyl succinic anhydride (OSA) starch can be improved by using lipase immobilized on polydopamine magnetic hydrogel microspheres (PMHM) as a biocatalyst. The prepared L-PMHM can be uniformly dispersed in starch slurry, leading to full contact between lipase and starch. L-PMHM exhibits better affinity to the substrate and achieves a higher degree of substitution compared to free lipase. Moreover, L-PHMM can maintain its activity after multiple reuses and can be easily separated from the product.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Pharmacology & Pharmacy
Kun Sodalee, Waree Limwikrant, Thaned Pongjanyakul, Keisuke Ueda, Kenjirou Higashi, Kunikazu Moribe, Satit Puttipipatkhachorn
Summary: In this study, chitosan-OSA starch PEC was used as a stabilizer for redispersible dry nanoemulsion containing fenofibrate. The dry nanoemulsions were prepared by spray drying and showed improved dissolution of fenofibrate. The formulation variables such as type of stabilizer, starch to oil ratio, PEC formation method, and lactose amount were investigated for their effects on droplet size and drug dissolution.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yujie Zhang, Lulu Chen, Kexue Yu, Yangyong Dai, Lei Wang, Xiuzhen Ding, Hanxue Hou, Wentao Wang, Hui Zhang, Xiangyang Li, Haizhou Dong
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2020)
Article
Food Science & Technology
Yujie Zhang, Yangyong Dai, Kexue Yu, Lei Wang, Xiuzhen Ding, Hanxue Hou, Wentao Wang, Hui Zhang, Xiangyang Li, Haizhou Dong
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2020)
Article
Food Science & Technology
Qiaozhen Liu, Zhuowa Li, Xiaoxue Pan, Yangyong Dai, Hanxue Hou, Wentao Wang, Xiuzhen Ding, Hui Zhang, Xiangyang Li, Haizhou Dong
Summary: The study found that grinding pea protein isolates for different durations can improve the solubility and water-holding capacity of gels, as well as enhance rheological properties, thus expanding the potential applications of protein gels.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Lulu Chen, Yangyong Dai, Hanxue Hou, Wentao Wang, Xiuzhen Ding, Hui Zhang, Xiangyang Li, Haizhou Dong
Summary: The study modified sweet potato starch using high pressure microfluidization technology, which resulted in changes in structure and properties of the starch granules. The mechanical forces generated by HPM had significant mechanochemical effects on the sweet potato starch granules.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Shuqi Jia, Jian Cao, Yangyong Dai, Hanxue Hou, Wentao Wang, Xiuzhen Ding, Hui Zhang
Summary: The addition of potassium carbonate in dough can lead to increased protein aggregation and interaction, resulting in increased elasticity and decreased extensibility. However, it can also disrupt the ordered structure in starch of the dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Shuqi Jia, Jian Cao, Yangyong Dai, Bo Cui, Chao Yuan, Hanxue Hou, Xiuzhen Ding, Wentao Wang, Hui Zhang, Luping Zhao
Summary: This article explored the effect of soybean oil addition on the rheological characteristics of dough under high hydrostatic pressure. The results showed that soybean oil improved the stability, elasticity, and hardness of the dough.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Food Science & Technology
Xufeng Yang, Yingying Wu, Yang Liu, Xiuzhen Ding, Dajian Zhang, Luping Zhao
Summary: Soybean oil bodies (SOBs), extracted from raw soybean milk at different pHs, exhibited varied compositions and properties. During stomach digestion, oleosins in SOBs at pH 5.0, 7.0, and 8.0 were hydrolyzed faster than extrinsic proteins. All SOB emulsions showed aggregation and coalescence of oil droplets during gastric digestion, with differences observed in emulsions extracted at pH 9.0 and 11.0.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Xinyu Yang, Dan Wang, Yangyong Dai, Luping Zhao, Wentao Wang, Xiuzhen Ding
Summary: Hot-pressed peanut meal protein hydrolysates (PMHs) were produced using different proteases to evaluate their alpha-glucosidase inhibitory activity. All PMHs showed good inhibition, but the dual enzyme system of Alcalase and Neutrase had the best effect with an IC50 of 5.63 +/- 0.19 mg/mL. Four novel inhibitory peptides were identified through nano-HPLC-MS/MS and molecular docking. These peptides could occupy the active pocket of alpha-glucosidase, preventing the formation of complexes. Additionally, the inhibitory activity of PMHs was stable against various treatments. PMHs could be used as a natural anti-diabetic material.
Article
Food Science & Technology
Ning Wang, Ying Dong, Yangyong Dai, Hong Zhang, Hanxue Hou, Wentao Wang, Xiuzhen Ding, Hui Zhang, Cheng Li
Summary: Improving the quality of chemical-modified starch is challenging using traditional methods. Therefore, this study utilized mung bean starch with low chemical activity as the raw material, and prepared cationic starch through treatment under high hydrostatic pressure (HHP) at 500 MPa and 40 degrees C. The effects of HHP on the structure and properties of native starch were investigated, demonstrating that high pressure facilitated the penetration of water and etherifying agent into starch granules, resulting in three stages of structural changes similar to mechanochemical effects. Notably, HHP treatment for 5 and 20 minutes significantly improved the degree of substitution, reaction efficiency, and other qualities of cationic starch. Overall, proper HHP treatment could enhance the chemical activity and quality of starch.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Ying Dong, Yangyong Dai, Fu Xing, Hanxue Hou, Wentao Wang, Xiuzhen Ding, Hui Zhang, Cheng Li
Summary: This study investigated the influence mechanism of water grinding on the gel properties of corn starch and found that water grinding could hydrate the starch molecules and increase the viscoelasticity of starch gels.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Ning Wang, Ying Dong, Hong Zhang, Baoshan Wang, Jian Cao, Yangyong Dai, Hanxue Hou, Xiuzhen Ding, Wentao Wang, Yong Zhang
Summary: High hydrostatic pressure (HHP) can change the structure and properties of starch. Native corn starch was treated under different pressures (200, 350, 500, and 600 MPa) to obtain octenyl succinic anhydride (OSA)-modified corn starch. The mechanism of HHP on the chemical activity of starch was explained by studying the relationship between the changes in native starch structure and properties and the quality of OSA-modified starch. Results showed that HHP facilitated the penetration of water and OSA into the starch granules and caused three changes in the starch granules, similar to mechanochemical effects. The starch granules treated with 200 MPa were under stress, while those treated with 500 MPa experienced a transition stage from aggregation to agglomeration. Proper pressure treatment significantly improved the chemical activity of starch and the quality of OSA-modified starch.
Article
Food Science & Technology
Xufeng Yang, Luyao Zhou, Yingying Wu, Xiuzhen Ding, Wentao Wang, Dajian Zhang, Luping Zhao
Article
Food Science & Technology
Qiaozhen Liu, Yangyong Dai, Hanxue Hou, Wentao Wang, Xiuzhen Ding, Hui Zhang, Xiangyang Li, Haizhou Dong
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Yujie Zhang, Yangyong Dai, Hanxue Hou, Xiangyang Li, Haizhou Dong, Wentao Wang, Hui Zhang
