Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches

Senay Simsek, Maribel Ovando-Martinez, Ali Marefati, Malin Sj, Marilyn Rayner

Research output: Contribution to journalArticlepeer-review

76 Scopus citations

Abstract

© 2015. 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.
Original languageAmerican English
Pages (from-to)41-49
Number of pages9
JournalFood Research International
DOIs
StatePublished - 1 Sep 2015
Externally publishedYes

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