Preparation and characterization of octenyl succinic anhydride-modified ginkgo seed starch with enhanced...

A quick preparation of octenylsuccinylated (OS)-ginkgo seed starch was proposed by lipase-coupling esterification within 30 min, and the physicochemical and emulsifying properties of OS-ginkgo seed starch were evaluated. High-performance liquid chromatography results revealed that ginkgolic acid in ginkgo seed starch was too low to be detected, which improved the biosafety and application range of OS-ginkgo seed starch. The degree of substitution (DS) of OS-ginkgo starch varied from 0.006 to 0.0169 depending on the lipase concentration increased from 0% to 1% (w/w, based on the volume of starch solution), and the reaction efficiency obtained the highest value of 68.5% at the lipase concentration of 1%. Fourier transform infrared spectra of OS-ginkgo seed starch confirmed ester carbonyl splicing in the starch molecular with the characteristic peaks at 1722 and 1567 cm^-1 . Scanning electron microscopy observations revealed that the esterification occurred mainly in the amorphous regions with slight morphological modification. X-ray diffractions suggested that no crystal change occurred on the starch granule. The thermal analysis revealed that OS-ginkgo seed starch showed a lower temperature and endothermic enthalpy for gelatinization, and presented enhanced and DS-dependent emulsifying properties and in vitro antidigestion properties. PRACTICAL APPLICATION: Results indicated that OS-ginkgo seed starch prepared by lipase-coupling esterification would be an alternative emulsion stabilizer for encapsulation and delivery of hydrophobic components. This study would provide an alternative method for the efficient and economical production of OS-ginkgo seed starch, thereby broadening its application in commercial exploitation.