Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester

SUN Mengwen; MO Xiaofeng; CHEN Ying; WANG Yajuan; QIU Dan

doi:10.13386/j.issn1002-0306.2021120217

Volume 43 Issue 20

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(20): 204-210. > DOI: 10.13386/j.issn1002-0306.2021120217

SUN Mengwen, MO Xiaofeng, CHEN Ying, et al. Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester[J]. Science and Technology of Food Industry, 2022, 43(20): 204−210. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120217.

Citation:

PDF (6360 KB)

Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester

SUN Mengwen^{1, 2,},
MO Xiaofeng¹,
CHEN Ying¹,
WANG Yajuan^1, ,,
QIU Dan^{1, 2, ,}

1.
School of Materials and Chemical Engineering, Ningbo University of Technology, Ningbo 315211, China
2.
College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China

More Information

Received Date: December 20, 2021
Available Online: August 07, 2022

Graphical Abstract

Abstract

Abstract

Taking Fenghua taro starch as raw materials, and octenyl succinic anhydride (OSA) as esterifying agent, octenyl succinate taro starch ester (OSTS) was prepared in this work. The degree of substitution (DS) of starch esters was determined by high performance liquid chromatography, and the esterification conditions were optimized by single-factor experiments and response surface methodology using the degree of substitution as the response value, and then the physicochemical properties of OSTS, such as surface hydrophobicity, X-ray diffraction and morphology were measured. The results showed that the optimal process was: Starch concentration 40% (w/v), pH8.5, reaction time 2.5 h, reaction temperature 41℃, and the degree of substitution of OSTS obtained under these conditions was 0.02069. After esterification, the contact angle of taro starch changed from 86.2° to 120.9°, which meant the hydrophobicity of starch surface increased. Starch crystal shape was not affected after esterification, indicating that the esterification reaction between OSA and taro starch preferred to the surface of starch particles. The relative crystallinity decreased from 19.04% to 15.20%. This study would provide a theoretical basis for the effective reaction between OSA and small granular starch.
- taro starch,
- esterification,
- response surface methodology,
- physicochemical property

FullText(HTML)

References (35)

References

[1]	ALCÁZAR-ALAY SC, MEIRELES MAA. Physicochemical properties, modifications and applications of starches from different botanical sources[J]. Food Science and Technology (Campinas),2015,35(2):215−236. doi: 10.1590/1678-457X.6749
[2]	CALDWELL CG, HILLS F, WURZBURG OB. Polysaccharide derivatives of substituted dicarboxylic acids: US, 2661349A[P]. 1953-12-01.
[3]	SONG X, ZHU W, LI Z, et al. Characteristics and application of octenyl succinic anhydride modified waxy corn starch in sausage[J]. Starch/Stä rke,2010,62:629−636.
[4]	ZHANG H, SCHȀFER C, WU P, et al. Mechanistic understanding of the relationships between molecular structure and emulsification properties of octenyl succinic anhydride (OSA) modified starches[J]. Food Hydrocolloids,2018,74:168−175. doi: 10.1016/j.foodhyd.2017.08.009
[5]	ALTUNA L, HERRERA ML, FORESTI ML. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications: A review of recent literature[J]. Food Hydrocolloids,2018,80:97−110. doi: 10.1016/j.foodhyd.2018.01.032
[6]	鞠全亮, 白俊, 谢新玲, 等. 高价离子型辛烯基琥珀酸淀粉酯作为微胶囊壁材的研究[J]. 食品工业科技,2019,40(1):47−50. [JU Q L, BAI J, XIE X L, et al. High-charged-ion-octenyl sussinic anhydride modified starch as microcapsule shell material[J]. Science and Technology of Food Industry,2019,40(1):47−50.
[7]	SINGLA D, SINGH A, DHULL SB, et al. Taro starch: Isolation, morphology, modification and novel applications concern-a review[J]. International Journal of Biological Macromolecules,2020,163:1283−1290. doi: 10.1016/j.ijbiomac.2020.07.093
[8]	AGAMA-ACEVEDO E, GARCIA-SUAREZ FJ, GUTIERREZ-MERAZ F, et al. Isolation and partial characterization of Mexican taro (Colocasia esculenta L.) starch[J]. Starch/Stärke,2011,63(3):139−146.
[9]	ALFARO-GALARZA O, LÓPEZ-VILLEGAS EO, RIVERO-PEREZ N, et al. Protective effects of the use of taro and rice starch as wall material on the viability of encapsulated Lactobacillus paracasei subsp. paracasei[J]. LWT-Food Science and Technology,2020,117:108686. doi: 10.1016/j.lwt.2019.108686
[10]	LI C L, YANG Y Z, HE X W, er al. Starch granules as pickering emulsifiers: Role of ocenylsuccinylation and particle size[J]. Food Chemistry,2019,283:437−444. doi: 10.1016/j.foodchem.2019.01.020
[11]	KAUSHAL P, KUMAR V, SHARMA HK. Utilization of taro (Colocasia esculenta): A review[J]. Journal of Food Science and Technology,2013,52(1):27−40.
[12]	沈舒民, 仇丹, 李罗飞, 等. 芋艿淀粉的功能特性[J]. 食品与发酵工业,2020,46(18):72−77. [SHEN S M, QIU D, LI L F, et al. Functional characteristics of taro starches[J]. Food and Fermentation Industries,2020,46(18):72−77. doi: 10.13995/j.cnki.11-1802/ts.024460
[13]	DAS A, SIT N. Modification of taro starch and starch nanoparticles by various physical methods and their characterization[J]. Starch /Stärke,2021,73:2000227.
[14]	乔星, 徐凤, 唐月昌, 等. 奉化芋艿淀粉特性的研究[J]. 现代食品科技,2014,30(11):182−187. [QIAO X, XU F, TANG Y C, et al. Characterization of fenghua taro starch[J]. Modern Food Science and Technology,2014,30(11):182−187.
[15]	WONGSAGONSUP R, NATEELERDPAISAN T, GROSS C, et al. Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand[J]. International Journal of Food Science and Technology,2021,56:2395−2406. doi: 10.1111/ijfs.14865
[16]	李莎, 王敬涵, 戴瑞, 等. 芋头淀粉及其提取工艺的研究进展[J]. 食品工程,2019,56(3):6−9. [LI S, WANG J H, DAI R, et al. Research progress of taro starch and its extraction technology[J]. Food Engineering,2019,56(3):6−9. doi: 10.3969/j.issn.1673-6044.2019.03.003
[17]	许凤, 董迪迪, 戎群杰, 等. 辛烯基琥珀酸芋艿淀粉酯制备及性质研究[J]. 中国食品学报,2015,15(11):98−104. [XU F, DONG D D, RONG Q J, et al. Studies on preparation and characteristics of octenylsuccinate taro starch[J]. Journal of Chinese Institute of Food Science and Technology,2015,15(11):98−104.
[18]	YU ZY, JIANG SW, ZHENG Z, et al. Preparation and properties of OSA-modified taro starches and their application for stabilizing pickering emulsions[J]. International Journal of Biological Macromolecules,2019,137:277−285. doi: 10.1016/j.ijbiomac.2019.06.230
[19]	JIANG S, DAI L, QIN Y, et al. Preparation and characterization of octenyl succinic anhydride modified taro starch nanoparticles[J]. PLoS One,2016,11(2):e0150043. doi: 10.1371/journal.pone.0150043
[20]	BAI Y, SHI YC. Structure and preparation of octenyl succinic esters of granular starch, microporous starch and soluble maltodextrin[J]. Carbohydrate Polymers,2011,83:520−527. doi: 10.1016/j.carbpol.2010.08.012
[21]	徐琼, 何国庆, 宋晓燕. 马铃薯辛烯基琥珀酸淀粉酯的制备研究[J]. 中国食品学报,2006,6(6):19−24. [XU Q, HE G Q, SONG X Y. Studies on the preparation of octenyl succinic anhydride modified potato starch[J]. Journal of Chinese Institute of Food Science and Technology,2006,6(6):19−24. doi: 10.3969/j.issn.1009-7848.2006.06.005
[22]	QIU D, BAI Y, SHI YC. Identification of isomers and determination of octenylsuccinate in modified starch by HPLC and mass spectrometry[J]. Food Chemistry,2012,135(2):665−671. doi: 10.1016/j.foodchem.2012.04.117
[23]	CHI H, XU K, XUE D, et al. Synthesis of dodecenyl succinic anhydride (DDSA) corn starch[J]. Food Research International,2007,40(2):232−238. doi: 10.1016/j.foodres.2006.09.013
[24]	陈均志, 银鹏. 辛烯基琥珀酸淀粉酯的制备研究[J]. 食品工业科技,2003,25(10):128−130. [CHEN J Z, YIN P. Study on the preparation of octenyl succinate starch ester[J]. Science and Technology of Food Industry,2003,25(10):128−130. doi: 10.3969/j.issn.1002-0306.2003.10.044
[25]	郑茂强, 张燕萍, 鲁云霞. 辛烯基琥珀酸淀粉酯的制备工艺研究[J]. 食品科技,2002,28(8):28−29. [ZHENG M Q, ZHANG Y P, LU Y X. Study on the preparation technology of octenyl succinate starch ester[J]. Food Scienceand Technology,2002,28(8):28−29. doi: 10.3969/j.issn.1005-9989.2002.08.013
[26]	LAN X, HUANG B, WU J, et al. The effect of octenylsuccinylation on morphological, rheological, and in vitro digestibility properties of canna edulis ker starch[J]. Starch/Stärke,2015,67(9−10):846−853.
[27]	姚洪波. 辛烯基琥珀酸糯玉米淀粉酯的制备及其性质的研究[D]. 成都: 四川农业大学, 2006 YAO H B. Study on the preparation and properties of octenyl succinic anhydride modified waxymaize starch[D]. Chengdu: Sichuan Agriculture University, 2006.
[28]	MD N N, ABDULMALEK E, ZAINUDDIN N. Preparation and optimization of water-soluble cationic sago starch with a high degree of substitution using response surface methodology[J]. Polymers,2020,12(11):2614−2626. doi: 10.3390/polym12112614
[29]	SONG X, HE G, RUAN H, et al. Preparation and properties of octenyl succinic anhydride modified early indica rice starch[J]. Starch/Stärke,2006,58(2):109−117.
[30]	彭晔, 余振宇, 郑志, 等. 芋头淀粉纳米颗粒的制备及其表征[J]. 食品工业科技,2018,39(9):6−10. [PENG Y, YU Z Y, ZHENG Z, et al. Preparation and characterization of taro starch nanoparticles[J]. Science and Technology of Food Industry,2018,39(9):6−10.
[31]	姜晓丽, 罗志刚. 辛烯基琥珀酸藜麦淀粉酯的制备及性能[J]. 食品工业,2021,42(6):32−36. [JIANG X L, LUO Z G. Preparation and properties of starch ester of octenyl succinic quinoa[J]. The Food Industry,2021,42(6):32−36.
[32]	LIU W, LI Y, GOFF H D, et al. Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level[J]. Food Hydrocolloids,2018,84:210−218. doi: 10.1016/j.foodhyd.2018.06.001
[33]	BAJAJ R, SINGH N, KZUR A. Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise[J]. International Journal of Biological Macromolecules,2019,131:147−157. doi: 10.1016/j.ijbiomac.2019.03.054
[34]	SHAO P, ZHANG H, NIU B, et al. Physical stabilities of taro starch nanoparticles stabilized pickering emulsions and the potential application of encapsulated tea polyphenols[J]. International Journal of Biological Macromolecules,2018,118:2032−2039. doi: 10.1016/j.ijbiomac.2018.07.076
[35]	LEE J H, YOU S G, KWEON D K, et al. Dissolution behaviors of waxy maize amylopectin in aqueous-DMSO solutions containing NaCl and CaCl₂[J]. Food Hydrocolloids,2014,35:115−121. doi: 10.1016/j.foodhyd.2013.05.003

Supplements (0)

Cited By

Cited by

Periodical cited type(10)

1.	舒丽枝，时苗苗，张牧焓，卞欢，徐为民，王道营. 卟啉类化合物和游离铁对鸡胸肉肌原纤维蛋白理化特性的影响. 江苏农业学报. 2024(10): 1952-1961 .
2.	王晓芸，高霞，尤娟，尹涛，刘茹. 超声预处理对鲜湿鱼粉品质的影响及其作用机制. 食品科学. 2024(23): 213-220 .
3.	韩馨蕊，李颖，刘苗苗，范鑫，冯莉，曹云刚. 安石榴苷与焦磷酸钠对肌原纤维蛋白氧化稳定性及凝胶性能的影响. 食品科学. 2022(08): 15-21 .
4.	莫玲，香庆文，李晶晶，叶玉萍，赵超超. 孕哺期摄入氧化乳蛋白对子代小鼠机体氧化还原状态的影响. 食品科学技术学报. 2021(03): 122-128 .
5.	梁恽红，卢涵，张香美. 蛋白二、三级结构对鱼糜凝胶质构和持水力的影响及其测定方法研究进展. 东北农业大学学报. 2021(10): 87-96 .
6.	谢晨，熊泽语，李慧，金素莱曼，陈百科，包海蓉. 金针菇多糖对三文鱼片冻藏期间品质的影响. 食品与发酵工业. 2021(22): 178-183 .
7.	刘芳芳，林婉玲，李来好，吴燕燕，杨少玲，黄卉，杨贤庆，林织. 海鲈鱼糜加工及凝胶形成过程中蛋白质的变化机理. 食品科学. 2020(14): 15-22 .
8.	冯程，Manonose Tariro Upenyu，李志豪，王萍，余雄伟，付琴利，李述刚. 丙烯醛对籽瓜种仁蛋白质结构及凝胶特性影响研究. 食品科技. 2019(09): 66-71 .
9.	刁小琴，关海宁，李杨，刘丽美. 高压均质对肌原纤维蛋白乳化特性及结构的影响. 食品与发酵工业. 2019(18): 107-112 .
10.	郭兆斌，马纪兵，张丽，陈骋，陈立业，刘勇，韩玲，余群力. 传统风干牦牛肉加工过程中肌原纤维蛋白氧化对氨基酸的影响. 食品与发酵工业. 2019(22): 202-207+212 .