Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

• Published in: Polymers Vol. 13; no. 8; p. 1325
• Main Authors: Zhang, Wei, Cheng, Bei, Li, Jiahui, Shu, Zaixi, Wang, Pingping, Zeng, Xuefeng
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 18.04.2021; MDPI
• Subjects: Anhydrides; digestibility; emulsion stability; Esterification; Fourier transforms; Infrared spectra; Morphology; octenyl succinic anhydride; Particle size; Rice; rice starch; Software; Spectrum analysis; Stability; Starches; Swelling; Thickening agents; Viscosity; St Louis Missouri; United States > US; Ireland; China; Japan; emulsion stability; octenyl succinic anhydride; digestibility; rice starch
• ISSN: 2073-4360; 2073-4360
• DOI: 10.3390/polym13081325

Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated for structure and functional properties, with OSA-modified normal Japonica rice starch (amylose content 18.8%) used as control. Fourier transform infrared spectra confirmed the introduction of OSA groups to starch. OSA modification made little change to morphology and particle size of high-amylose starch, but decreased the relative crystallinity and pasting temperature and increased the pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The changes of properties were related to the degree of substitution (DS). Typically, OSA-modified high-amylose starch at DS of 0.0285 shows polyhedral-shape granules, with a volume-average particle diameter of 8.87 μm, peak viscosity of 5730 cp, and RS content of 35.45%. OSA-modified high-amylose starch had greater peak viscosity and RS content and lower swelling power than OSA-modified normal starch of similar DS, but the two kinds of derivatives did not have a significant difference in emulsifying stability. The OSA-modified high-amylose Japonica rice starch could be used as an emulsifier, thickener, and fat replacer in food systems.