Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch

A new method of synthesis of C-3 octenyl succinic anhydride-modified corn starch (C-3-OS starch) assisted by thexyldimethyl chlorosilane (TDMS-Cl) was developed for directional modification of starches. The protective effect of TDMS-Cl on carbon 2,6 hydroxyl groups was confirmed by nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FTIR), and X-ray photoelectron spectroscopy (XPS) analysis. The FTIR and H-1 NMR results demonstrated the successful introduction of OSA into starch molecules. Compared with OSA modified starch (OSCS), C-3-OS starch showed higher gelatinization temperatures with a rough surface, irregular shapes, and different size. Moreover, the volume average particle diameters and negative zeta potential of emulsions prepared with C-3-OS-starch were 371.17 nm and -18.7 mV, respectively, which were lower than those of OSCS stabilized emulsion. It has therefore been shown that C-3-OS-starch is more suitable for stabilization of emulsions.

Journal

FOOD HYDROCOLLOIDS

Year

2021

Volume

120

ISSN

0268-005X

eISSN

1873-7137

DOI

10.1016/j.foodhyd.2021.106961

WoS UID

WOS:000675412600002