Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality
The purpose of this study was to reveal the influence mechanism of preparing high quality modified starch by ultrasonic-assisted treatment. In this paper, ultrasonic modified starch and octenyl succinic anhydride (OSA) modified starch were prepared under ultrasonic conditions. The effect of ultrasou...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-03-01
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| Series: | Food Chemistry: X |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157520300018 |
| _version_ | 1818989059154903040 |
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| author | Yujie Zhang Yangyong Dai Hanxue Hou Xiangyang Li Haizhou Dong Wentao Wang Hui Zhang |
| author_facet | Yujie Zhang Yangyong Dai Hanxue Hou Xiangyang Li Haizhou Dong Wentao Wang Hui Zhang |
| author_sort | Yujie Zhang |
| collection | DOAJ |
| description | The purpose of this study was to reveal the influence mechanism of preparing high quality modified starch by ultrasonic-assisted treatment. In this paper, ultrasonic modified starch and octenyl succinic anhydride (OSA) modified starch were prepared under ultrasonic conditions. The effect of ultrasound on the structure and properties of native starch were studied to see whether ultrasound could produce mechanochemical effect on starch granules. Then the mechanism of ultrasonic effect on the quality of OSA-modified starch was revealed by mechanochemical effect. The results showed that the morphology and crystalline regions of starch granules were destroyed after ultrasonic treatment, and the structure and properties of starch granules changed in different stages. These changes showed that ultrasonic treatment produced significant mechanochemical effect on starch granules. Thus the quality of OSA-modified starch prepared by ultrasonic-assisted treatment was improved significantly, and its influence mechanism was analyzed using the theory of mechanochemistry. Keywords: Ultrasound, OSA-modified starch, Quality, Mechanochemical effect, Influence mechanism |
| first_indexed | 2024-12-20T19:32:27Z |
| format | Article |
| id | doaj.art-ec847e523bea4f3e958188a45f36dea5 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-12-20T19:32:27Z |
| publishDate | 2020-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-ec847e523bea4f3e958188a45f36dea52022-12-21T19:28:45ZengElsevierFood Chemistry: X2590-15752020-03-015Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the qualityYujie Zhang0Yangyong Dai1Hanxue Hou2Xiangyang Li3Haizhou Dong4Wentao Wang5Hui Zhang6College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR China; Corresponding authors at: College of Food Science and Engineering, Shandong Agricultural University, Daizong Road No.61, Tai’an, Shandong 271018, PR China.College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR ChinaThe purpose of this study was to reveal the influence mechanism of preparing high quality modified starch by ultrasonic-assisted treatment. In this paper, ultrasonic modified starch and octenyl succinic anhydride (OSA) modified starch were prepared under ultrasonic conditions. The effect of ultrasound on the structure and properties of native starch were studied to see whether ultrasound could produce mechanochemical effect on starch granules. Then the mechanism of ultrasonic effect on the quality of OSA-modified starch was revealed by mechanochemical effect. The results showed that the morphology and crystalline regions of starch granules were destroyed after ultrasonic treatment, and the structure and properties of starch granules changed in different stages. These changes showed that ultrasonic treatment produced significant mechanochemical effect on starch granules. Thus the quality of OSA-modified starch prepared by ultrasonic-assisted treatment was improved significantly, and its influence mechanism was analyzed using the theory of mechanochemistry. Keywords: Ultrasound, OSA-modified starch, Quality, Mechanochemical effect, Influence mechanismhttp://www.sciencedirect.com/science/article/pii/S2590157520300018 |
| spellingShingle | Yujie Zhang Yangyong Dai Hanxue Hou Xiangyang Li Haizhou Dong Wentao Wang Hui Zhang Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality Food Chemistry: X |
| title | Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality |
| title_full | Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality |
| title_fullStr | Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality |
| title_full_unstemmed | Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality |
| title_short | Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality |
| title_sort | ultrasound assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590157520300018 |
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