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

Gao W., Liu P., Wang B., Kang X., Zhu J., Cui B., ...Daha Fazla

Food Hydrocolloids, cilt.120, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 120
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.foodhyd.2021.106961
  • Dergi Adı: Food Hydrocolloids
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: Thexyldimethyl chlorosilane, Protective effect, Directional modification, Octenyl succinic anhydride, C-3-OS starch, CELLULOSE, DIGESTIBILITY, ESTERS
  • Atatürk Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdA new method of synthesis of C-3 octenyl succinic anhydride-modified corn starch (C-3-OS starch) assisted by thexyldimethyl chlorosilane (TDMS-Cl) was developed for directional modification of starches. The protective effect of TDMS-Cl on carbon 2,6 hydroxyl groups was confirmed by nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FTIR), and X-ray photoelectron spectroscopy (XPS) analysis. The FTIR and 1H NMR results demonstrated the successful introduction of OSA into starch molecules. Compared with OSA modified starch (OSCS), C-3-OS starch showed higher gelatinization temperatures with a rough surface, irregular shapes, and different size. Moreover, the volume average particle diameters and negative zeta potential of emulsions prepared with C-3-OS-starch were 371.17 nm and −18.7 mV, respectively, which were lower than those of OSCS stabilized emulsion. It has therefore been shown that C-3-OS-starch is more suitable for stabilization of emulsions.