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Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties
Starch ( IF 2.3 ) Pub Date : 2020-03-11 , DOI: 10.1002/star.201900305 Frank F. Velásquez‐Barreto 1, 2 , Luis A. Bello‐Pérez 3 , Hernani Yee‐Madeira 4 , Jose Alvarez‐Ramirez 5 , Carmen E. Velezmoro‐Sánchez 1
Starch ( IF 2.3 ) Pub Date : 2020-03-11 , DOI: 10.1002/star.201900305 Frank F. Velásquez‐Barreto 1, 2 , Luis A. Bello‐Pérez 3 , Hernani Yee‐Madeira 4 , Jose Alvarez‐Ramirez 5 , Carmen E. Velezmoro‐Sánchez 1
Affiliation
This work studies the physicochemical, molecular, and emulsification properties of Oxalis tuberosa (oca) starch modified with octenyl succinic anhydride (OSA). Freshly harvested oca tubers are washed and selected, and starch is extracted by tuber size reductions and successive washes. Modifications are performed with OSA for 6 h at pH 8.5–9. Mean particle size increases, while temperature and enthalpy of gelatinization decrease with OSA modification. In addition, peak, breakdown, and final viscosities increase as caused by partial disorganization of starch components during chemical modifications, an effect that is exhibited by variations of X‐ray diffraction type and crystallinity. Oca‐OSA starch produces pastes with pseudoplastic behavior and emulsions with higher emulsification properties in comparison with the native starch. These results indicate that esterification of oca starch with OSA can be used to produce starches with desired physicochemical and emulsification properties.
中文翻译:
草酸淀粉的OSA酯化对理化,分子和乳化特性的影响
这项工作研究了Ox浆草的物理化学,分子和乳化特性(oca)用辛烯基琥珀酸酐(OSA)改性的淀粉。洗涤并选择新鲜收获的oca块茎,并通过减小块茎尺寸和连续洗涤来提取淀粉。用OSA在pH 8.5–9下进行6小时的修饰。随着OSA改性,平均粒径增加,而糊化的温度和焓降低。此外,由于淀粉成分在化学修饰过程中部分分解而导致峰值,分解和最终粘度增加,这种影响通过X射线衍射类型和结晶度的变化而表现出来。与天然淀粉相比,Oca‐OSA淀粉可产生具有假塑性行为的糊状物和具有更高乳化性能的乳液。
更新日期:2020-03-11
中文翻译:
草酸淀粉的OSA酯化对理化,分子和乳化特性的影响
这项工作研究了Ox浆草的物理化学,分子和乳化特性(oca)用辛烯基琥珀酸酐(OSA)改性的淀粉。洗涤并选择新鲜收获的oca块茎,并通过减小块茎尺寸和连续洗涤来提取淀粉。用OSA在pH 8.5–9下进行6小时的修饰。随着OSA改性,平均粒径增加,而糊化的温度和焓降低。此外,由于淀粉成分在化学修饰过程中部分分解而导致峰值,分解和最终粘度增加,这种影响通过X射线衍射类型和结晶度的变化而表现出来。与天然淀粉相比,Oca‐OSA淀粉可产生具有假塑性行为的糊状物和具有更高乳化性能的乳液。