Preparation and Emulsification Performance Analysis of Octenyl Succnic Anhydride Modified Strach from Mechanical Activated Sago Strach

Jiatian YANG; Jinming TANG; Yamei ZHANG; Yu MIAO; Qingwei JIANG; Yuan CHEN

doi:10.13386/j.issn1002-0306.2022110214

Volume 44 Issue 13

Jun. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(13): 249-256. > DOI: 10.13386/j.issn1002-0306.2022110214

YANG Jiatian, TANG Jinming, ZHANG Yamei, et al. Preparation and Emulsification Performance Analysis of Octenyl Succnic Anhydride Modified Strach from Mechanical Activated Sago Strach[J]. Science and Technology of Food Industry, 2023, 44(13): 249−256. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110214.

Citation:

PDF (3082 KB)

Preparation and Emulsification Performance Analysis of Octenyl Succnic Anhydride Modified Strach from Mechanical Activated Sago Strach

Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, China

More Information

Received Date: November 20, 2022
Available Online: May 07, 2023

Graphical Abstract

Abstract

Abstract

The sago starch was mechanically activated by a stirring-type ball mill as pretreatment, and the octenyl succinic acid starch ester was prepared by the esterification agent octenyl succinic anhydride. By adopting the degree of substitution (DS) as evaluating parameters, activation time, reaction time, the amount of octenyl succinic anhydride, reaction tem-perature, and pH on the esterification of sago starch were investigated respectively. The results indicated that mechanical activation significantly improved the esterification of sago starch octenyl succinic anhydride. Under the same reaction conditions, the degree of substitution and reaction efficiency of activated starch increased significantly. Through the orthogonal test, the optimal conditions for the preparation of activated 1.0 h starch ester could be determined: The reaction time was 2.0 h, the amount of octenyl succinic anhydride was 3%, the pH value was 8.0, and the temperature was 35 ℃. Under such conditions, the degree of substitution of starch ester prepared by esterification was 0.02294, the reaction efficiency was 98.01%. The results of the FTIR, XRD and SEM indicated that the FTIR spectrum of octenyl succinic anhydride sago starch showed new absorption peaks at 1570 cm⁻¹ and 1712 cm⁻¹, the crystallinity of starch decreased, and the surface of starch granules was damaged, with large holes appeared in the middle of starch granules. Thus the esterification reaction of sago starch was further confirmed. The emulsifying property of octenyl succnic anhydride modified strach with substitution degree of 0.02294 was 26.43%, and the emulsifying stability was 24.10%, which were superior to those of the original sago starch ester.
- mechanical activation,
- sago starch,
- octenyl succnic anhydride modified strach,
- degree of substitution,
- emulsification

FullText(HTML)

References (25)

References

[1]	陈翠兰, 张本山. 西米淀粉的物化性质研究[J]. 食品工业科技,2010,31(1):78−80. [CHEN C L, ZHANG B S. Study on physico-chamical characteristics of sago starch[J]. Science and Technology of Food Industry,2010,31(1):78−80. CHEN C L, ZHANG B S. Study on physico-chamical characteristics of sago starch[J]. Science and Technology of Food Industry, 2010, 31(1): 78-80.
[2]	SURAINI A A. Sago starch and its utilisation[J]. Journal of Bioscience and Bioengineering, 2002: 526-529.
[3]	AHMAD F B, WILLIAMS P A, DOUBLIER J L, et al. Physico-chemical characterization of sago starch[J]. Carbohydrate polymers,1999,38(4):361−370. doi: 10.1016/S0144-8617(98)00123-4
[4]	毕玉, 方芳, 洪雁, 等. 西米淀粉结构及消化特性[J]. 食品科学,2014,35(13):70−73. [BI Y, FANG F, HONG Y, et al. Structure and digestion properties of sago starch[J]. Food Science,2014,35(13):70−73. doi: 10.7506/spkx1002-6630-201413013 BI Y, FANG F, HONG Y, et al. Structure and digestion properties of sago starch[J]. Food Science, 2014, 35(13): 70-73. doi: 10.7506/spkx1002-6630-201413013
[5]	张本山, 李芬芬, 陈福泉. 脉冲电场对西米淀粉物化性质的影响[J]. 华南理工大学学报(自然科学版),2011,39(9):17−21. [ZHANG B S, LI F F, CHEN F Q. Influence of pulsed electric fields on physicochemical properties of sago starch[J]. Journal of South China University of Technology (Natural Science Edition),2011,39(9):17−21. doi: 10.3969/j.issn.1000-565X.2011.09.004 ZHANG B S, LI F F, CHEN F Q. Influence of pulsed electric fields on physicochemical properties of sago starch[J]. Journal of South China University of Technology(Natural Science Edition), 2011, 39(9): 17-21. doi: 10.3969/j.issn.1000-565X.2011.09.004
[6]	李芬芬, 张本山, 高凌云. 非晶颗粒态西米淀粉的理化性质研究[J]. 粮食与油脂,2017,30(11):38−40. [LI F F, ZHANG B S, GAO L Y. Study on physicochemical properties of non-crystal sago starch granule[J]. Cereals & Oils,2017,30(11):38−40. doi: 10.3969/j.issn.1008-9578.2017.11.011 LI F F, ZHANG B S, GAO L Y. Study on physicochemical properties of non-crystal sago starch granule[J]. Cereals & Oils, 2017, 30(11): 38-40. doi: 10.3969/j.issn.1008-9578.2017.11.011
[7]	周雪, 张本山. 西米辛烯基琥珀酸淀粉酯的结构表征及性质研究[J]. 食品工业科技,2012,33(4):128−131. [ZHOU X, ZHANG B S. Study on the structure characterization and properties of octenyl succinate anhydride-modified sago starch[J]. Science and Technology of Food Industry,2012,33(4):128−131. ZHOU X, ZHANG B S. Study on the structure characterization and properties of octenyl succinate anhydride-modified sago starch[J]. Science and Technology of Food Industry, 2012, 33(4): 128-131.
[8]	聂文文, 肖志刚, 张焕丽, 等. 辛烯基琥珀酸淀粉酯的制备、性质及应用研究[J]. 食品工业,2017(3):190−193. [NIE W W, XIAO Z G, ZHANG H L, et al. Preparation, property and application of octenyl succinic anhydride modified starches[J]. The Food Industry,2017(3):190−193. NIE W W, XIAO Z G, ZHANG H L, et al. Preparation, property and application of octenyl succinic anhydride modified starches[J]. The Food Industry, 2017, (3): 190-193.
[9]	PUNIA S, SANDHU K S, DHULL S B, et al. Dynamic, shear and pasting behaviour of native and octenyl succinic anhydride (OSA) modified wheat starch and their utilization in preparation of edible filmss[J]. International Journal of Biological Macromolecules,2019,133:110−116. doi: 10.1016/j.ijbiomac.2019.04.089
[10]	HEACOCK P M, HERTZLER S R, WOLF B. The glycemic, insulinemic, and breath hydrogen responses in humans to a food starch esterified by 1-octenyl succinic anhydride[J]. Nutrition Research,2004,24(8):581−592. doi: 10.1016/j.nutres.2003.10.015
[11]	中华人民共和国卫生部. GB 2760-2011, 食品安全国家标准食品添加剂使用标准[S]. 北京: 中国标准出版社, 2011.
[12]	王海洋, 刘洁, 刘亚伟, 等. 辛烯基琥珀酸淀粉酯的制备及其特性研究[J]. 食品科技,2017,42(12):245−250. [WANG H Y, LIU J, LIU Y W, et al. Preparation and properties of starch sodium octenyl succinate[J]. Food Science and Technology,2017,42(12):245−250. doi: 10.13684/j.cnki.spkj.2017.12.045 WANG H Y, LIU J, LIU Y, et al. Preparation and properties of starch sodium octenyl succinate[J]. Food Science and Technology, 2017, 42(12): 245-250. doi: 10.13684/j.cnki.spkj.2017.12.045
[13]	VISWANNATHAN A. Effect of degree of substitution of octenyl succinate starch on the emulsification activity on different oil phases[J]. Journal of Polymers & the Environment,1999,7(4):191−196.
[14]	黄强, 罗发兴, 高淑仪. 辛烯基琥珀酸淀粉的干法制备及其黏度性质[J]. 粮食与饲料工业,2008(11):27−29. [HUANG Q, LUO F X, GAO S Y. Preparation and viscosity properties of octenyl suecinate anhydrate starch by dry reaction method[J]. Cereal & Feed Industry,2008(11):27−29. doi: 10.3969/j.issn.1003-6202.2008.11.012 HUANG Q, LUO X F, GAO S Y. Preparation and viscosity properties of octenyl suecinate anhydrate starch by dry reaction method[J]. Cereal & Feed Industry, 2008, (11): 27-29. doi: 10.3969/j.issn.1003-6202.2008.11.012
[15]	杨雪, 王姝雯, 刘庆庆, 等. 大米抗性辛烯基琥珀酸淀粉酯的制备及特性分析[J]. 食品工业科技,2022,43(11):167−174. [YANG X, WANG S W, LIU Q Q, et al. Preparation and properties of rice resistant octenyl succiniate anhydrate (OSA) starch[J]. Science and Technology of Food Industry,2022,43(11):167−174. doi: 10.13386/j.issn1002-0306.2021090064 YANG X, WANG S w, LIU Q Q, et al. Preparation and properties of rice resistant octenyl succiniate anhydrate (OSA) starch[J]. Science and Technology of Food Industry, 2022, 43(11): 167−174. doi: 10.13386/j.issn1002-0306.2021090064
[16]	张正茂, 阚玲. 机械活化玉米淀粉的辛烯基琥珀酸酐酯化改性[J]. 食品科学,2015,36(8):86−91. [ZHANG Z M, KAN L. Synthesis of octenyl succinic esters of mechanically activated corn starch[J]. Food Science,2015,36(8):86−91. doi: 10.7506/spkx1002-6630-201508015 ZHANG Z, KAN L. Synthesis of octenyl succinic esters of mechanically activated corn starch[J]. Food Science, 2015, 36(8): 86-91. doi: 10.7506/spkx1002-6630-201508015
[17]	CHEN M, YIN T, CHEN Y, et al. Preparation and characterization of octenyl succinic anhydride modified waxy rice starch by dry media milling[J]. Starch Strke,2014,66(11-12):985−991. doi: 10.1002/star.201400015
[18]	ZHANG Z, ZHAO S, XIONG S. Physicochemical properties of indica rice starch modified by mechanical activation and octenyl succinic anhydride[J]. Starch Strke,2017,69:9−10.
[19]	黄祖强, 陈渊, 钱维金, 等. 机械活化对木薯淀粉醋酸酯化反应的强化作用[J]. 过程工程学报,2007,7(3):501−505. [HUANG Z Q, CHEN Y, QIAN W J, et al. Enhancement effects of mechanical activation on esterification of cassava starch[J]. The Chinese Journal of Process Engineering,2007,7(3):501−505. doi: 10.3321/j.issn:1009-606X.2007.03.014 HUANG Z Q, CHEN Y, QIAN WJ, et al. Enhancement effects of mechanical activation on esterification of cassava starch[J]. The Chinese Journal of Process Engineering, 2007, 7(3): 501-505. doi: 10.3321/j.issn:1009-606X.2007.03.014
[20]	陈渊, 何正绩, 杨家添, 等. 新型丙烯酸接枝淀粉减水剂的制备及性能研究[J]. 材料导报,2022,36(8):92−98. [CHEN Y, HE Z J, YANG J T, et al. Preparation and performance research of a novel acrylic acid grafted starch water reducing agent[J]. Materials Reports,2022,36(8):92−98. doi: 10.11896/cldb.20090155 CHEN Y, HE Z J, YANG J T, et al. Preparation and performance research of a novel acrylic acid grafted starch water reducing agent[J]. Materials Reports, 2022, 36(8): 92-98. doi: 10.11896/cldb.20090155
[21]	JAIN S, WINUPRASITH T, SUPHANTHARIKA M. Design and synthesis of modified and resistant starch-based oil-in water emulsions[J]. Food Hydrocolloids,2019,89(4):153−162.
[22]	MADI L S, LUIS A B P, VICTOR M C R, et al. In vitro digestibility characteristics of octenyl suc-cinic acid (OSA) modified starch with different amylose content[J]. Food Chemistry,2020,304:125434. doi: 10.1016/j.foodchem.2019.125434
[23]	JEON Y, VISHWANATHAN A, GROSS R A. Studies of starch esterification: Reactions with alkenyl succinates in aqueous slurry systems[J]. Starch/Stärke,1999,51(2/3):90−93.
[24]	孙梦雯, 莫晓峰, 陈樱, 等. 辛烯基琥珀酸芋头淀粉酯的制备工艺优化及理化性质分析[J]. 食品工业科技,2022,43(20):204−210. [SUN M W, MO X F, CHEN Y, 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. doi: 10.13386/j.issn1002-0306.2021120217 SUN M W, MO X F, CHEN Y, 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. doi: 10.13386/j.issn1002-0306.2021120217
[25]	PUNIA S, SIROHA A K, SANDHU K S, et al. Rheological and pasting behavior of OSA modified mung bean starches and its utilization in cake formulation as fat replacer[J]. International Journal of Biological Macromolecules,2019,128:230−236. doi: 10.1016/j.ijbiomac.2019.01.107

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	樊晓博，高红芳. 水产品中孔雀石绿污染及检测技术研究进展. 食品安全导刊. 2022(11): 166-171 .
2.	劳哲. 原位电离质谱技术的应用与研究进展. 临床研究. 2022(06): 193-198 .