Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches. (September 2015)

• Record Type: Journal Article
• Authors: Simsek, Senay; Ovando-Martinez, Maribel; Marefati, Ali; Sjӧӧ, Malin; Rayner, Marilyn
• Is Part Of: Food research international. Volume 75(2015:Sep.)
• Page Start: 41
• Page End: 49
• Publication Date: 2015-09
• Subjects: Octenyl succinate starch -- NMR -- FTIR -- HPSEC–MALS -- Digestibility -- Pickering emulsions; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2015.05.034
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Octenyl succinate starches are commonly used as emulsifiers and texturizing agents in many food-systems. Rice, tapioca, corn, wheat and potato starches were modified with octenyl succinic anhydride (OSA) at 3% level. Structural characterization, molecular weight, starch digestibility and physical properties of starch granule stabilized emulsions were studied for modified starches. Modified potato (0.022) and wheat (0.018) starches had the highest and lowest degrees of OSA substitution, respectively. For all starches, amylose and amylopectin molecular mass was significantly (P < 0.05) lower for OSA starches. OSA modification may have hydrolyzed the small amylose and amylopectin chains, or caused rearrangement of the starch molecules. Although the starch modification improved emulsification properties, botanical source showed more influence on this parameter. Overall, botanical source had more influence on functional properties than degree of substitution. Further studies on OSA group distribution and fine molecular structure of amylopectin and relationship with functional properties will be important. Graphical abstract: Highlights: OSA esterification had significant effects on starch chemistry and functionality. Effects of esterification varied based on starch botanical source. OSA esterified starch had unique digestibility characteristics. OSA esterified starches may be used as emulsifiers or targeted delivery systems.