Abstract Starch is esterified with octenyl succinic anhydride (OSA) to yield a hydrocolloid with amphiphilic properties, octenyl succinylated starch (OS-starch). OS-starch finds wide application in the food industry mainly as emulsifier, encapsulating agent and fat replacer. As a result of the new hydrophobic groups introduced and concomitant changes produced in the granules structure, OSA modified starches typically show reduced gelatinization temperature and enthalpy, lower digestibility, higher swelling power, and increased paste viscosity and paste clarity. Traditionally, OS-starches have been synthesized in aqueous slurry under mild alkaline conditions, resulting in reaction taking place mainly on the surface and amorphous regions of starch granules. However, in the last years, alternative methodologies and modifications to the conventional method (e.g. in situ mechanical and ultrasonic assistance, and hydrothermal, mechanical, enzymatic and chemical pretreatments of starch) have received much attention; aiming to increase reaction efficiency, reduce reaction time, attain a more even distribution of ester groups within the granules, and/or produce OS-starches with enhanced or specific properties. Considering the importance of octenyl succinylation methodology on the resulting OS-starch structure, functional properties, and uses derived from them, in the current review OS-starch production routes, products properties and main food applications described in the literature within the last five years have been summarized.

中文翻译：

---

用于食品应用的辛烯基琥珀酸酐改性淀粉的合成和表征。近期文献综述

摘要 淀粉与辛烯基琥珀酸酐 (OSA) 酯化生成具有两亲性的亲水胶体，即辛烯基琥珀酰化淀粉 (OS-starch)。OS-淀粉主要作为乳化剂、包封剂和脂肪代用品在食品工业中得到广泛应用。由于引入了新的疏水基团以及颗粒结构中产生的伴随变化，OSA 改性淀粉通常表现出较低的糊化温度和焓、较低的消化率、较高的溶胀能力以及增加的糊状物粘度和糊状物透明度。传统上，OS-淀粉是在弱碱性条件下在水性浆液中合成的，导致反应主要发生在淀粉颗粒的表面和无定形区域。然而，在过去的几年里，传统方法的替代方法和改进（例如原位机械和超声辅助，以及淀粉的水热、机械、酶促和化学预处理）受到了广泛关注；旨在提高反应效率，减少反应时间，使酯基团在颗粒内分布更均匀，和/或生产具有增强或特定性质的 OS-淀粉。考虑到辛烯基琥珀酰化方法对由此产生的 OS-淀粉结构、功能特性和用途的重要性，在当前审查中，过去五年内文献中描述的 OS-淀粉生产路线、产品特性和主要食品应用有进行了总结。淀粉的酶促和化学预处理）受到广泛关注；旨在提高反应效率，减少反应时间，使酯基团在颗粒内分布更均匀，和/或生产具有增强或特定性质的 OS-淀粉。考虑到辛烯基琥珀酰化方法对由此产生的 OS-淀粉结构、功能特性和用途的重要性，在当前审查中，过去五年内文献中描述的 OS-淀粉生产路线、产品特性和主要食品应用有进行了总结。淀粉的酶促和化学预处理）受到广泛关注；旨在提高反应效率，减少反应时间，使酯基团在颗粒内分布更均匀，和/或生产具有增强或特定性质的 OS-淀粉。考虑到辛烯基琥珀酰化方法对由此产生的 OS-淀粉结构、功能特性和用途的重要性，在当前审查中，过去五年内文献中描述的 OS-淀粉生产路线、产品特性和主要食品应用有进行了总结。