The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability
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The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability. / Li, Jinyuan; Wang, Qian; Blennow, Andreas; Herburger, Klaus; Zhu, Chuanhao; Nurzikhan, Seitkali; Wei, Jiangpeng; Zhong, Yuyue; Guo, Dongwei.
In: LWT, Vol. 169, 113892, 2022.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability
AU - Li, Jinyuan
AU - Wang, Qian
AU - Blennow, Andreas
AU - Herburger, Klaus
AU - Zhu, Chuanhao
AU - Nurzikhan, Seitkali
AU - Wei, Jiangpeng
AU - Zhong, Yuyue
AU - Guo, Dongwei
N1 - Publisher Copyright: © 2022
PY - 2022
Y1 - 2022
N2 - Octenyl succinate anhydride (OSA) modified high amylose maize starch (HAMS) showed limited emulsion stability due to the OSA groups were located on the surface of starch granules. However, amylose is enriched in the internal region of HAMS and provides the reaction site for OSA groups. In this study, five types of starches with different amylose content were prepared using optimized reaction conditions. Our data showed that amylose content (AC) was the most important parameter controlling the degree of substitution (DS), in comparison with temperature, pH, starch concentration and time. DS reached a maximum (2.1%) at AC of 58%. Importantly, OSA groups were mainly located in the internal regions of HAMS under the optimized reaction conditions. This was supported by (1) the decrease of the crystallinity, (2) the weaker fluorescence intensity of the starch fluorophore probe 8-amino-1,3,6-pyrenetrisulfonic acid (APTS) in the internal regions of HAMS, and (3) unchanged signals from Fourier transform infrared spectroscopy which characterized the granular surface structure ordering. This new OSA reaction pattern permits HAMS to be used in stabilizing Pickering emulsions This is the first report that OSA groups located in the internal regions of HAMS granules.
AB - Octenyl succinate anhydride (OSA) modified high amylose maize starch (HAMS) showed limited emulsion stability due to the OSA groups were located on the surface of starch granules. However, amylose is enriched in the internal region of HAMS and provides the reaction site for OSA groups. In this study, five types of starches with different amylose content were prepared using optimized reaction conditions. Our data showed that amylose content (AC) was the most important parameter controlling the degree of substitution (DS), in comparison with temperature, pH, starch concentration and time. DS reached a maximum (2.1%) at AC of 58%. Importantly, OSA groups were mainly located in the internal regions of HAMS under the optimized reaction conditions. This was supported by (1) the decrease of the crystallinity, (2) the weaker fluorescence intensity of the starch fluorophore probe 8-amino-1,3,6-pyrenetrisulfonic acid (APTS) in the internal regions of HAMS, and (3) unchanged signals from Fourier transform infrared spectroscopy which characterized the granular surface structure ordering. This new OSA reaction pattern permits HAMS to be used in stabilizing Pickering emulsions This is the first report that OSA groups located in the internal regions of HAMS granules.
KW - Emulsion
KW - High amylose starch
KW - Matrix modification
KW - Orthogonal test
KW - Surface modification
U2 - 10.1016/j.lwt.2022.113892
DO - 10.1016/j.lwt.2022.113892
M3 - Journal article
AN - SCOPUS:85138090862
VL - 169
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
M1 - 113892
ER -
ID: 323194300