Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester
Taking Fenghua taro starch as raw materials, and octenyl succinic anhydride (OSA) as esterifying agent, octenyl succinate taro starch ester (OSTS) was prepared in this work. The degree of substitution (DS) of starch esters was determined by high performance liquid chromatography, and the esterificat...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120217 |
| _version_ | 1811308313786187776 |
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| author | Mengwen SUN Xiaofeng MO Ying CHEN Yajuan WANG Dan QIU |
| author_facet | Mengwen SUN Xiaofeng MO Ying CHEN Yajuan WANG Dan QIU |
| author_sort | Mengwen SUN |
| collection | DOAJ |
| description | Taking Fenghua taro starch as raw materials, and octenyl succinic anhydride (OSA) as esterifying agent, octenyl succinate taro starch ester (OSTS) was prepared in this work. The degree of substitution (DS) of starch esters was determined by high performance liquid chromatography, and the esterification conditions were optimized by single-factor experiments and response surface methodology using the degree of substitution as the response value, and then the physicochemical properties of OSTS, such as surface hydrophobicity, X-ray diffraction and morphology were measured. The results showed that the optimal process was: Starch concentration 40% (w/v), pH8.5, reaction time 2.5 h, reaction temperature 41℃, and the degree of substitution of OSTS obtained under these conditions was 0.02069. After esterification, the contact angle of taro starch changed from 86.2° to 120.9°, which meant the hydrophobicity of starch surface increased. Starch crystal shape was not affected after esterification, indicating that the esterification reaction between OSA and taro starch preferred to the surface of starch particles. The relative crystallinity decreased from 19.04% to 15.20%. This study would provide a theoretical basis for the effective reaction between OSA and small granular starch. |
| first_indexed | 2024-04-13T09:20:59Z |
| format | Article |
| id | doaj.art-82dbe52f1b6148328188a6b55903e1fe |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:20:59Z |
| publishDate | 2022-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-82dbe52f1b6148328188a6b55903e1fe2022-12-22T02:52:36ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-10-01432020421010.13386/j.issn1002-0306.20211202172021120217-20Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch EsterMengwen SUN0Xiaofeng MO1Ying CHEN2Yajuan WANG3Dan QIU4School of Materials and Chemical Engineering, Ningbo University of Technology, Ningbo 315211, ChinaSchool of Materials and Chemical Engineering, Ningbo University of Technology, Ningbo 315211, ChinaSchool of Materials and Chemical Engineering, Ningbo University of Technology, Ningbo 315211, ChinaSchool of Materials and Chemical Engineering, Ningbo University of Technology, Ningbo 315211, ChinaSchool of Materials and Chemical Engineering, Ningbo University of Technology, Ningbo 315211, ChinaTaking Fenghua taro starch as raw materials, and octenyl succinic anhydride (OSA) as esterifying agent, octenyl succinate taro starch ester (OSTS) was prepared in this work. The degree of substitution (DS) of starch esters was determined by high performance liquid chromatography, and the esterification conditions were optimized by single-factor experiments and response surface methodology using the degree of substitution as the response value, and then the physicochemical properties of OSTS, such as surface hydrophobicity, X-ray diffraction and morphology were measured. The results showed that the optimal process was: Starch concentration 40% (w/v), pH8.5, reaction time 2.5 h, reaction temperature 41℃, and the degree of substitution of OSTS obtained under these conditions was 0.02069. After esterification, the contact angle of taro starch changed from 86.2° to 120.9°, which meant the hydrophobicity of starch surface increased. Starch crystal shape was not affected after esterification, indicating that the esterification reaction between OSA and taro starch preferred to the surface of starch particles. The relative crystallinity decreased from 19.04% to 15.20%. This study would provide a theoretical basis for the effective reaction between OSA and small granular starch.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120217taro starchesterificationresponse surface methodologyphysicochemical property |
| spellingShingle | Mengwen SUN Xiaofeng MO Ying CHEN Yajuan WANG Dan QIU Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester Shipin gongye ke-ji taro starch esterification response surface methodology physicochemical property |
| title | Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester |
| title_full | Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester |
| title_fullStr | Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester |
| title_full_unstemmed | Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester |
| title_short | Preparation Process Optimization and Physicochemical Properties Analysis of Octenyl Succinate Taro Starch Ester |
| title_sort | preparation process optimization and physicochemical properties analysis of octenyl succinate taro starch ester |
| topic | taro starch esterification response surface methodology physicochemical property |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120217 |
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