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Production of Octenyl Succinic Anhydride-Modified Waxy Corn Starch and its Characterization

文献类型： 外文期刊

作者： Liu, Zhiqiang 1 ; Li, Yin 3 ; Cui, Fengjie 4 ; Ping, Lifeng 5 ; Song, Jiangning 6 ; Ravee, Yaniv 2 ; Jin, Liqun 1 ; Xue, 1 ;

作者机构： 1.Zhejiang Univ Technol, Inst Bioengn, Hangzhou 310014, Zhejiang, Peoples R China

2.NYU, NSF IUCRC Biocatalysis & Bioproc Macromol, Polytech Inst, Metro Tech Ctr 6, Brooklyn, NY 11201 USA

3.N Dakota State Univ, Dept Plant Sci, Fargo, ND 58105 USA

4.Jiangsu Univ, Sch Food Engn & Biotechnol, Zhenjiang 2120013, Peoples R China

5.Zhejiang Acad Agr Sci, Inst Qual & Stand Agr Prod, Hangzhou 310021, Zhejiang, Peoples R China

6.Monash Univ, Dept Biochem & Mol Biol, Melbourne, Vic 3800, Australia

关键词： Octenyl succinic anhydride-modified waxy corn starch;optimization;degree of substitution;enzyme-treated OSA-modified starch;application

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

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收录情况： SCI

摘要： The objective of this work is to investigate the effects of reaction conditions on the synthesis of octenyl succinic anhydride(OSA)-modified starch from waxy corn starch and to study the characteristics of the OSA-modified starch as well as its applications.A mathematical model was developed to investigate the influences of various processing condition factors on the production of the OSA-modified waxy corn starch production and predict the optimum reaction conditions.The maximal degree of substitution(DS)of OSA-modified waxy corn starch(0.0204)was predicted to occur when the starch concentration was 31.2%,the pH was 8.6,the reaction temperature was 33.6 deg C,and the reaction time was 18.7 h.Repeated reactions for producing OSA-modified waxy corn starch were carried out in a 5 m~3 reactor under the optimized conditions for verification of the model.The characteristics of modified waxy corn starch including infrared spectrum,scanning electron microscopy,and pasting property were tested and emulsification capacity of the OSA-modified starch were evaluated as well.

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