Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches

Chuangchuang Zhang, Mengting Ma, Yijuan Xu, Zekun Xu, Zhongquan Sui*, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

This study compared blending effects of native and octenyl succinic anhydride (OSA) modified blends (waxy rice and waxy potato starch). OSA groups were observed to be present primarily in the outer layer of waxy potato starch granule, but throughout the whole waxy rice granule. A high linear correlation with blending ratio was observed for trough viscosity and final viscosity of native blends, but for peak viscosity (PV) and breakdown viscosity (BD) of esterified blends. PV and BD of esterified blends showed weaker non-additive effects than those of native blends. Consistency coefficient in downward curve, flow behavior index in downward curve, and loss tangent mainly showed non-additive effects in native blends, but additive effects in esterified blends. OSA modification affects interaction between molecules on the outer surfaces of two starch granules by altering molecular structures on the outer surfaces, resulting in different blending effects between native and esterified waxy starch blends.

Original languageEnglish
Pages (from-to)1-10
Number of pages10
JournalInternational Journal of Biological Macromolecules
Volume190
DOIs
StatePublished - 1 Nov 2021

Keywords

  • Dual modification
  • Gelatinization
  • Non-additive behavior
  • OSA distribution
  • Starch mixture
  • Starch molecules interaction

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