Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 20, Issue 12, Pages 3076-3089Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2016.1272610
Keywords
Modification; Octenyl succinic anhydrate; Octenyl succinic anhydrate; Structure property; Potato starch; Rheological property
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Funding
- Rural Development Administration, Republic of Korea [PJ011239032016]
- Rural Development Administration (RDA), Republic of Korea [PJ011239032016, PJ011239032017] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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The objective of the present study was to investigate the structural and rheological properties of octenyl succinic anhydrate (OSA) modified potato starch. Potato starch was modified with different concentrations of OSA (0, 1, 3, and 5%, v/v). X-ray results suggested that OSA modification did not disrupt the crystallinity of the native starch, and esterification occurs primarily in the amorphous regions. The use of H-1-NMR spectra confirmed the presence of methyl protons in substituted OSA groups, which interacted with the starch molecules. In steady shear rheological analysis, OSA modified starch pastes showed a pronounced shear thinning behavior (n = 0.47-0.54). The consistency index (K) and yield stress (sigma(oc)) values of OSA modified starch pastes were significantly lower than those of the native starch. Dynamic shear rheological tests indicated that OSA modified starch pastes had weak gel-like behavior with storage moduli (G') higher than loss moduli (G''). OSA potato starch pastes were more viscous as compared to the native potato starch paste, as evidenced by their higher tan values.
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