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Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch

Lookup NU author(s): Professor David XieORCiD

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Abstract

This work concerns the effects of concurrent ball milling (BM) and octenyl succinic anhydride (OSA) modification on the starch microstructure and physicochemical properties (swelling, emulsifying, and rheological). Unlike normal OSA-modified starches, the BM/OSA-modified starch displayed new features such as reduced viscosity and rigidity but increased paste stability during shearing, heating and cooling, regardless of the substitution degree. More interestingly, while the physicochemical properties could be regulated by simply altering the BM treatment time, BM/OSA was more efficient and effective at modulating starch properties during the initial period (approx. 10 h), as seen by the rapid evolutions in starch structural disruption and OSA esterification. Thus, the BM/OSA modification can serve as a viable and cost-effective approach for producing octenyl succinate starches where low viscosity (at relatively high concentrations) and high paste stability are desired.

Publication metadata

Author(s): Li N, Niu M, Zhang B, Zhao S, Xiong S, Xie F

Publication type: Article

Publication status: Published

Journal: Carbohydrate Polymers

Year: 2017

Volume: 155

Pages: 109-116

Print publication date: 02/01/2017

Online publication date: 20/08/2016

Acceptance date: 19/08/2016

Date deposited: 31/08/2023

ISSN (print): 0144-8617

ISSN (electronic): 1879-1344

Publisher: Elsevier

URL: https://doi.org/10.1016/j.carbpol.2016.08.063

DOI: 10.1016/j.carbpol.2016.08.063

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