In order to increase the degree of substitution (DS), a combination of heat-moisture treatment (HMT) and octenyl succinylation (OSA) was used to modify sweet potato starch (SPS). The content of OSA had significant influence on the DS of starch, and DS of HMT OSA-modified SPS (HOSA-SPS) was higher than that of OSA-modified SPS (OSA-SPS), indicating that prior HMT could enhance the reaction. HOSA-SPS showed higher contents of SDS and RS in comparison with OSA-SPS as OSA concentration was beyond 6%. HMT decreased swelling power of starch while OSA modification had a contrary role (p < 0.05). Scanning electron microscopy (SEM) showed starch was destroyed by OSA modification while HMT had slight effect on the structure. X-ray diffraction (XRD) indicated that crystal type of starch was transformed from C- to A-type resulted from HMT, and remained unchanged by OSA modification. The onset, peak, and conclusion gelatinization temperatures of starch increased by HMT and decreased by OSA modification (p < 0.05).
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http://dx.doi.org/10.1016/j.foodchem.2018.02.147 | DOI Listing |
Int J Biol Macromol
December 2024
Łukasiewicz Research Network-Institute of Microelectronics and Photonics, Research Group: LTCC Technology, Zabłocie 39 St., 30-701 Krakow, Poland. Electronic address:
The study developed octenyl succinylated (OS) potato starch complexes with ethanolic extracts of honey bee products (HBE) and assess their effects on starch-based films properties. X-ray diffraction and thermogravimetric analysis showed that OS starch films had lower crystallinity and higher thermal stability than native ones. Adding HBE enhanced V-type ordering in OS films.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran.
This study evaluate the effect of succinylation of sodium alginate (ALG) by octenyl succinic anhydride (OSA) and its effect on the bergamot essential oil (BEO)-loaded ALG beads. The physico-chemical, antioxidant, antibacterial, and in vitro release properties of BEO-loaded ALG beads were assessed. The presence of BEO in alginate beads was assessd using Fourier transform-infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), and differential scanning calorimetry (DSC) experiments.
View Article and Find Full Text PDFInt J Biol Macromol
November 2024
College of Life Science, Northeast Forestry University, Harbin 150040, People's Republic of China; Forest Food and Drug Innovation Research and Achievement Industrialization Platform, Harbin 150040, People's Republic of China. Electronic address:
Protein oxidation affects the high-value utilization of nuts as oxidative attack causes protein aggregation, thereby challenging their technological functionality. Herein, a strategy using homogenization-assisted octenyl succinic anhydride (OSA) modification was proposed to tailor the structure, aggregation behavior, and digestive characteristics of oxidized pine kernel proteins. Results indicated that the ratio of α-helices to β-turns ranged from as low as 0.
View Article and Find Full Text PDFFood Sci Biotechnol
June 2024
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea.
This study assesses the impact of dual modification [octenyl succinylation (OSA) and heat-moisture treatment (HMT)] of sweet potato starch (SPS) on the physicochemical, mechanical, and permeability properties of SPS film. The intrinsic limitations of starch films, such as sensitivity to high humidity, inferior mechanical properties, and weak barrier capabilities, have restricted their use in sausage casings. Nonetheless, the dual-modified SPS film (OSA@HMT-SPS film) demonstrated significantly reduced solubility ( < 0.
View Article and Find Full Text PDFFood Chem
July 2024
State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
In this study, octenyl succinylated starch (OSAS)-soy protein (SP)-epigallocatechin-3-gallate (EGCG) complexes were designed to enhance the physical and oxidative stability of α-linolenic acid emulsions. Formations of OSAS-SP-EGCG complexes were confirmed via particle size, ξ-potential, together with fourier transform infrared (FTIR). A mixing ratio of 1:2 for OSAS to SP-EGCG resulted in ternary complexes with the highest contact angle (59.
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