Structural and functional properties of OSA-starches made with wide-ranging hydrolysis approaches. (May 2019)

• Record Type: Journal Article
• Authors: Han, Huaxin; Zhang, Haixiang; Li, Enpeng; Li, Cheng; Wu, Peng
• Is Part Of: Food hydrocolloids. Volume 90(2019)
• Page Start: 132
• Page End: 145
• Publication Date: 2019-05
• Subjects: OSA starch -- Starch hydrolysis -- Antioxidant -- SEC -- Emulsification -- Structure-property relations; CLD chain-length distribution -- DMSO dimethyl sulfoxide -- DP degree of polymerization -- DB degree of branching -- DS degree of substitution -- FRAP ferric reducing antioxidant power -- MCT medium chain triglyceride -- NMR nuclear magnetic resonance -- OSA octenyl succinic anhydride -- RID refractive index detector -- SEC size-exclusion chromatography -- TAC total antioxidant capacity; Octenyl succinic anhydride (PubChem CID: 5362721) -- Medium chain triglyceride (PubChem CID: 93356); Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2018.12.011
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Octenyl succinic anhydride modified starches (OSA-starches) are widely used as emulsifiers and stabilizers in the food industry. This study investigates the relationships between molecular structure and emulsifying and antioxidant properties of OSA-starches with a wide range of structures, formed by hydrolysis by α -amylase, β -amylase and HCl for various hydrolysis times. Structural parameters, namely molecular size distribution, chain-length distribution, degree of branching (DB) and degree of OSA substitution (DS) were characterized using size-exclusion chromatography and 1 H nuclear magnetic resonance. These parameters were then correlated with viscosity, emulsification performance and antioxidant properties for OSA-stabilized oil emulsions, to gain improved understanding of structure-property relationships. The average chain length (DP) and DB respectively showed positive and negative correlations with the viscosity, total antioxidant activity (TAC), creaming extent and the emulsion z-average droplet size for all the hydrolyzed samples. The OSA-starches treated by α -amylase generally had the smallest average DP and largest DB, resulting in the lowest viscosity and the best droplet stability with the smallest creaming extent. The acid-hydrolyzed OSA-starch samples presented larger average DP than the enzyme-hydrolyzed samples, in agreement with their better TAC, while larger creaming extent. The β -amylase-hydrolyzed samples produced moderate structural degradation and emulsifying properties compared to the OSA-starches treated by α -amylase and HCl. The structure-property correlations indicate that the average chain length and DB are the two most important structural parameters in determination of the functional properties for the OSA-modified starches. These findings will help develop improved food additives with desired functions. Graphical abstract: Image 1 Highlights: Average DP positively correlated with viscosity, TAC and emulsion droplet size. DP and DB of OSA-starches are the two key factors determining functional properties. α-amylase-hydrolyzed OSA-starches had lowest viscosity and best droplet stability. Acid-hydrolyzed OSA-starches presented better TAC while lower droplet stability. β -amylase hydrolysis produced moderate structural degradation and emulsifying properties.