Effect of ultrasonic pre‐treatments on the octenyl succinic anhydride substitution of potato starch and its physicochemical and emulsifying properties
Summary To investigate whether the ultrasonic pre‐treatments of starch will affect the octenyl succinic anhydride (OSA) esterification, different power ultrasonic pre‐treatments (150, 300, 450 and 600 W) were performed on potato starch, then the OSA esterification was performed and the physicochemic...
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| Veröffentlicht in: | International journal of food science & technology 2022-11, Vol.57 (11), p.7286-7295 |
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| creator | Zheng, Yuxue Fang, Haitian Zhang, Huiling Ye, Xingqian Tian, Jinhu |
| description | Summary
To investigate whether the ultrasonic pre‐treatments of starch will affect the octenyl succinic anhydride (OSA) esterification, different power ultrasonic pre‐treatments (150, 300, 450 and 600 W) were performed on potato starch, then the OSA esterification was performed and the physicochemical as well as the emulsifying properties of the OSA starch were analysed. Results indicated that ultrasonic pre‐treatments decreased the degree of substitution and reaction efficiency by 30%, regardless of the pre‐treatments condition, while little differences were observed in the crystalline type and the long‐range ordered structure. DSC results demonstrated that low‐power ultrasound decreased the values of To and Tp, but increased ΔH, while high‐power ultrasound had the opposite effect. In addition, high‐power sonication improved the emulsifying capacity of OSA starch, which ranged from 189.08 ± 0.23 m2/g to 334.70 ± 0.35 m2/g, while emulsion stability decreased from 277.02 ± 10.83 min to 42.75 ± 0.08 min. Overall, the result of the present work implied that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre‐treatments, and our work might provide basic theory for the preparation of OSA starch.
The OSA‐starch were prepared with ultrasound treatments and then the physicochemical characterizations were performed and the emulsifying property and stability were evaluated. Results found that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre‐treatments. |
| doi_str_mv | 10.1111/ijfs.16080 |
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To investigate whether the ultrasonic pre‐treatments of starch will affect the octenyl succinic anhydride (OSA) esterification, different power ultrasonic pre‐treatments (150, 300, 450 and 600 W) were performed on potato starch, then the OSA esterification was performed and the physicochemical as well as the emulsifying properties of the OSA starch were analysed. Results indicated that ultrasonic pre‐treatments decreased the degree of substitution and reaction efficiency by 30%, regardless of the pre‐treatments condition, while little differences were observed in the crystalline type and the long‐range ordered structure. DSC results demonstrated that low‐power ultrasound decreased the values of To and Tp, but increased ΔH, while high‐power ultrasound had the opposite effect. In addition, high‐power sonication improved the emulsifying capacity of OSA starch, which ranged from 189.08 ± 0.23 m2/g to 334.70 ± 0.35 m2/g, while emulsion stability decreased from 277.02 ± 10.83 min to 42.75 ± 0.08 min. Overall, the result of the present work implied that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre‐treatments, and our work might provide basic theory for the preparation of OSA starch.
The OSA‐starch were prepared with ultrasound treatments and then the physicochemical characterizations were performed and the emulsifying property and stability were evaluated. Results found that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre‐treatments.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16080</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Anhydrides ; emulsifier properties ; Esterification ; octenyl succinate starch ; potato starch ; Potatoes ; Sonication ; Starch ; Substitution reactions ; Ultrasonic imaging ; Ultrasound</subject><ispartof>International journal of food science & technology, 2022-11, Vol.57 (11), p.7286-7295</ispartof><rights>2022 Institute of Food Science and Technology.</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c1900-f3414ad8ab95d9329939a3a760cfeda972fd3b3268a674f75cd0647f3af8c3923</cites><orcidid>0000-0002-5998-5962</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16080$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16080$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Zheng, Yuxue</creatorcontrib><creatorcontrib>Fang, Haitian</creatorcontrib><creatorcontrib>Zhang, Huiling</creatorcontrib><creatorcontrib>Ye, Xingqian</creatorcontrib><creatorcontrib>Tian, Jinhu</creatorcontrib><title>Effect of ultrasonic pre‐treatments on the octenyl succinic anhydride substitution of potato starch and its physicochemical and emulsifying properties</title><title>International journal of food science & technology</title><description>Summary
To investigate whether the ultrasonic pre‐treatments of starch will affect the octenyl succinic anhydride (OSA) esterification, different power ultrasonic pre‐treatments (150, 300, 450 and 600 W) were performed on potato starch, then the OSA esterification was performed and the physicochemical as well as the emulsifying properties of the OSA starch were analysed. Results indicated that ultrasonic pre‐treatments decreased the degree of substitution and reaction efficiency by 30%, regardless of the pre‐treatments condition, while little differences were observed in the crystalline type and the long‐range ordered structure. DSC results demonstrated that low‐power ultrasound decreased the values of To and Tp, but increased ΔH, while high‐power ultrasound had the opposite effect. In addition, high‐power sonication improved the emulsifying capacity of OSA starch, which ranged from 189.08 ± 0.23 m2/g to 334.70 ± 0.35 m2/g, while emulsion stability decreased from 277.02 ± 10.83 min to 42.75 ± 0.08 min. Overall, the result of the present work implied that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre‐treatments, and our work might provide basic theory for the preparation of OSA starch.
The OSA‐starch were prepared with ultrasound treatments and then the physicochemical characterizations were performed and the emulsifying property and stability were evaluated. Results found that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre‐treatments.</description><subject>Anhydrides</subject><subject>emulsifier properties</subject><subject>Esterification</subject><subject>octenyl succinate starch</subject><subject>potato starch</subject><subject>Potatoes</subject><subject>Sonication</subject><subject>Starch</subject><subject>Substitution reactions</subject><subject>Ultrasonic imaging</subject><subject>Ultrasound</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kM9KxDAYxIMouK5efIKAN6Fr_rRpc5RlV1cWPKjnkk0Tm6VtapIivfkIHn0-n8Ss9ex3-WD4zQwMAJcYLXC8G7PXfoEZKtARmGHKsoQwgo_BDPEMJVlK6Ck4836PECI0T2fga6W1kgFaDYcmOOFtZyTsnfr--AxOidCqLnhoOxhqBa0Mqhsb6AcpzQEUXT1WzlQqSjsfTBiCiWxM620QwUIfhJN15CpoYk5fj95IK2vVGimaX121Q-ONHk33Gottr1wwyp-DEy0ary7-_hy8rFfPy_tk-3i3Wd5uE4k5QommKU5FVYgdzypOCeeUCypyhqRWleA50RXdUcIKwfJU55msEEtzTYUuJOWEzsHVlBur3wblQ7m3g-tiZUlywlCapYxH6nqipLPeO6XL3plWuLHEqDwsXx6WL3-XjzCe4HfTqPEfstw8rJ8mzw89S4uL</recordid><startdate>202211</startdate><enddate>202211</enddate><creator>Zheng, Yuxue</creator><creator>Fang, Haitian</creator><creator>Zhang, Huiling</creator><creator>Ye, Xingqian</creator><creator>Tian, Jinhu</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-5998-5962</orcidid></search><sort><creationdate>202211</creationdate><title>Effect of ultrasonic pre‐treatments on the octenyl succinic anhydride substitution of potato starch and its physicochemical and emulsifying properties</title><author>Zheng, Yuxue ; Fang, Haitian ; Zhang, Huiling ; Ye, Xingqian ; Tian, Jinhu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1900-f3414ad8ab95d9329939a3a760cfeda972fd3b3268a674f75cd0647f3af8c3923</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Anhydrides</topic><topic>emulsifier properties</topic><topic>Esterification</topic><topic>octenyl succinate starch</topic><topic>potato starch</topic><topic>Potatoes</topic><topic>Sonication</topic><topic>Starch</topic><topic>Substitution reactions</topic><topic>Ultrasonic imaging</topic><topic>Ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zheng, Yuxue</creatorcontrib><creatorcontrib>Fang, Haitian</creatorcontrib><creatorcontrib>Zhang, Huiling</creatorcontrib><creatorcontrib>Ye, Xingqian</creatorcontrib><creatorcontrib>Tian, Jinhu</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zheng, Yuxue</au><au>Fang, Haitian</au><au>Zhang, Huiling</au><au>Ye, Xingqian</au><au>Tian, Jinhu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of ultrasonic pre‐treatments on the octenyl succinic anhydride substitution of potato starch and its physicochemical and emulsifying properties</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-11</date><risdate>2022</risdate><volume>57</volume><issue>11</issue><spage>7286</spage><epage>7295</epage><pages>7286-7295</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
To investigate whether the ultrasonic pre‐treatments of starch will affect the octenyl succinic anhydride (OSA) esterification, different power ultrasonic pre‐treatments (150, 300, 450 and 600 W) were performed on potato starch, then the OSA esterification was performed and the physicochemical as well as the emulsifying properties of the OSA starch were analysed. Results indicated that ultrasonic pre‐treatments decreased the degree of substitution and reaction efficiency by 30%, regardless of the pre‐treatments condition, while little differences were observed in the crystalline type and the long‐range ordered structure. DSC results demonstrated that low‐power ultrasound decreased the values of To and Tp, but increased ΔH, while high‐power ultrasound had the opposite effect. In addition, high‐power sonication improved the emulsifying capacity of OSA starch, which ranged from 189.08 ± 0.23 m2/g to 334.70 ± 0.35 m2/g, while emulsion stability decreased from 277.02 ± 10.83 min to 42.75 ± 0.08 min. Overall, the result of the present work implied that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre‐treatments, and our work might provide basic theory for the preparation of OSA starch.
The OSA‐starch were prepared with ultrasound treatments and then the physicochemical characterizations were performed and the emulsifying property and stability were evaluated. Results found that OSA starch exhibited varied thermal and emulsifying properties under different ultrasonic pre‐treatments.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16080</doi><tpages>7295</tpages><orcidid>https://orcid.org/0000-0002-5998-5962</orcidid></addata></record> |
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| subjects | Anhydrides emulsifier properties Esterification octenyl succinate starch potato starch Potatoes Sonication Starch Substitution reactions Ultrasonic imaging Ultrasound |
| title | Effect of ultrasonic pre‐treatments on the octenyl succinic anhydride substitution of potato starch and its physicochemical and emulsifying properties |
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