Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by...

Area of Science:

• Food Science
• Polymer Chemistry
• Materials Science

Background:

• Octenyl succinic anhydride (OSA) modification is a common method to alter starch properties.
• However, OSA modification can yield distinct starch types (esterified starch [ES] and pregelatinized esterified starch [PES]) that are often not differentiated.
• Understanding the unique characteristics of these separated modified starches is crucial for optimizing their applications.

Purpose of the Study:

• To separate and comprehensively analyze the structural and functional characteristics of esterified starch (ES) and pregelatinized esterified starch (PES) derived from OSA modification.
• To investigate the impact of OSA modification on starch properties, including water-holding capacity, solubility, pasting behavior, rheology, molecular order, crystalline structure, and surface morphology.
• To explore the potential application of ES and PES as food additives, specifically for inhibiting dough retrogradation.

Main Methods:

• Separation of esterified starch (ES) and pregelatinized esterified starch (PES) after OSA modification.
• Characterization using Fourier transform infrared spectroscopy (FTIR), laser confocal micro-Raman spectroscopy, X-ray diffraction (XRD), and scanning electron microscopy (SEM).
• Evaluation of functional properties including water-holding capacity, solubility, swelling power, pasting temperature, thermal stability, and rheological behavior.

Main Results:

• Both ES and PES exhibited enhanced water-holding capacity, solubility, and swelling power compared to native starch (NS).
• OSA modification significantly decreased pasting temperature and thermal stability while altering rheological behavior.
• PES showed a higher degree of substitution, reduced short-range molecular order, disrupted crystalline structure, and increased amylose-lipid complex formation compared to ES.

Conclusions:

• OSA modification significantly alters the structural and functional properties of starch, creating distinct ES and PES variants.
• These modified starches demonstrate potential as effective food additives for inhibiting dough retrogradation.
• The findings provide valuable insights into OSA modification and broaden its application scope in the food industry.