Study On Properties Of Low Viscosity Octenyl Succinic Anhydride Modified Starch

Low-viscosity Octenyl Succinic Anhydride (OSA) modified potato and waxy corn starches were prepared by pre-treatment with hydrogen peroxide oxidation or acid-acoholysis. And studies were conducted to compare the oxidized OSA starch and acid-acoholyzed OSA starch with their relative raw starches, oxidized starches, acid-acoholyzed starch and OSA starches, in which the differences of starch granules morphology, starches whiteness, RVA pasting profile, cold paste viscosity, transparency, retrogradation stability, emulsion stability were compared. Studies were also conducted to compare the the RVA pasting profile, transparency and emulsion stability of low viscous oxidized OSA starch and acid-acoholyzed OSA starch when dispersed water and despersed in sugar, acid, potassium sorbate, soybean protein. The main results of these studies are as follows:For the oxidized OSA starch in the comparative studies: (1)There existed significant changes in starch granules morphology among the oxidized OSA starch, oxidized starch and the native starch. The surface corrosion of oxidized OSA starch caused mainly by the oxidation process, little impact from the esterification process. (2)Low viscosity potato OSA starch was obtained by the process of pre-treatment with hydrogen peroxide oxidation. But the viscosity of oxidized waxy corn starch was restored after esterification with OSA, and low viscosity waxy com OSA starch could not be obtained in the experimental context. (3)The transparency of oxidized OSA potato starch was lower than its native starch and the corresponding oxidized starch; the transparency of oxidized OSA waxy corn starch was higher than its native starch and the corresponding oxidized starch. (4) The retrogradation stability, emulsion stability and whiteness of potato, waxy corn oxidized OSA starch were better than the native starch and the corresponding oxidized starch. The whiteness of potato, waxy corn oxidized OSA starch are higher than its native starch owing to esterification.For the acid-acoholyzed OSA starch in the comparative study: (1) there existed significant changes in starch granules morphology among the acid-acoholyzed OSA starch, acid-acoholyzed starch, and the native starch. The surface corrosion of acid-acoholysis OSA starch, acid-acoholysis starch, compare to the native starch, were caused mainly from the acid-acoholysis treatment, little impact from the esterification.(2)Low viscosity potato and waxy corn OSA starch was also obtained by the process of pre-treatment with acid-acoholysis. (3)The transparency of acid-acoholyzed OSA potato starch was higher than its native starch and the corresponding acid-acoholyzed starch.(4) The retrogradation stability, emulsion stability and whiteness of potato, waxy corn oxidized OSA starch were better than the native starch and the corresponding oxidized starch; The whiteness of potato, waxy corn acid-acoholyzed OSA starch are lower than its native starch owing to esterification.For the impact of food ingredients on low-viscosity OSA starch: Within the experimental range, (1) The viscosity of low viscosity OSA starch could be improved by adding soy protein, sucrose and lactose; otherwise decreased by adding citric acid, lactic acid, vitamin C and potassium sorbate. (2) The transparency of oxidized potato OSA starch and acid-alcoholyzed OSA potato starch was improved by adding citric acid, lactic acid and vitamin C, but decreased the transparency of acid-alcoholyzed waxy corn OSA starch; and the transparency of low viscosity OSA were decreased by adding soy protein, sucrose, lactose and potassium sorbate. (3) The emulsion stability of low viscosity OSA was improved by adding soy protein, sucrose and lactose; otherwise decreased by adding citric acid, lactic acid, vitamin C and potassium sorbate.