Atmospheric pressure plasma jet pretreatment to facilitate cassava starch modification with octenyl succinic anhydride. (15th February 2022)

• Record Type: Journal Article
• Authors: Ji, Shengyang; Xu, Tao; Huang, Weisu; Gao, Sunan; Zhong, Yongheng; Yang, Xuan; Ahmed Hassan, Mohamed; Lu, Baiyi
• Is Part Of: Food chemistry. Volume 370(2022)
• Publication Date: 2022-02-15
• Subjects: Atmospheric pressure plasma jet -- Octenyl succinic anhydride -- Reaction efficiency; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130922
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A novel modification method for starch succinylation is proposed. APPJ pretreatment could change the surface structure of native CS. The DS of OSA–CS improved by 39.23% after CS pretreated by APPJ. APPJ-OSA-CS exhibited better emulsion stability and emulsion activity. Abstract: Cassava starch (CS) was pretreated with atmospheric pressure plasma jet (APPJ), followed by esterification with octenyl succinic anhydride (OSA). This study was the first report investigating the effect of APPJ on CS modification with OSA. Results showed that APPJ pretreatment could change the morphological characteristics and crystallinity of CS. Consequently, the degree of substitution and reaction efficiency significantly improved compared with the unpretreated CS ( P < 0.05). In Confocal laser scanning microscopy, the fluorescence intensity of OSA-modified CS pretreated with APPJ for 10 min and 15 min was higher than those pretreated with APPJ for 1, 3, and 5 min. The onset temperature and enthalpy (Δ H ) of native starch decreased after APPJ pretreatment and further decreased by OSA modification. APPJ–OSA–CS also showed better emulsion stability and emulsion activity. This study demonstrated that APPJ could be used as a novel approach to facilitate starch modification with OSA.