Preparation and characterization of octenylsuccinylated plantain starch

Plantain starch was esterified with octenylsuccinic anhydride (OSA) at two concentrations (3 and 15% w/w) of OSA. The morphology, granule size distribution, pasting, gelatinization, swelling, and solubility of granules and structural features of the starch polymers were evaluated. Granules of the OS...

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Bibliographic Details
Published in:International journal of biological macromolecules 2014-09, Vol.70, p.334-339
Main Authors: Bello-Flores, Christopher A., Nuñez-Santiago, Maria C., Martín-Gonzalez, María F. San, BeMiller, James N., Bello-Pérez, Luis A.
Format: Article
Language:English
Subjects:
Molecular Weight
Octenylsuccinate ester
OSA
Particle Size
Plantago - chemistry
Plantain
Solubility
Starch
Starch - chemistry
Succinates - chemistry
Thermodynamics
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Summary:Plantain starch was esterified with octenylsuccinic anhydride (OSA) at two concentrations (3 and 15% w/w) of OSA. The morphology, granule size distribution, pasting, gelatinization, swelling, and solubility of granules and structural features of the starch polymers were evaluated. Granules of the OSA-modified starches increased in size during cooking more than did the granules of the native starch, and the effect was greater at the higher OSA concentration. Pasting viscosities also increased, but gelatinization and pasting temperatures and enthalpy of gelatinization decreased in the OSA-modified starches. It was concluded that insertion of OS groups effected disorder in the granular structure. Solubility, weight average molar mass, Mw¯, and z-average radius of gyration, RGz, of the amylopectin decreased as the OSA concentration increased, indicating a decrease in molecular size.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2014.06.061