Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch
Özet
© 2021 Elsevier LtdA 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 1H 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.
Anahtar kelimeler
Atıf için künye
Gao, W., Liu, P., Wang, B., Kang, X., Zhu, J., Cui, B., & Hassıbelnaby, A. M. A. (2021). Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch. Food Hydrocolloids, 120. https://doi.org/10.1016/j.foodhyd.2021.106961
BibTeX
@article{gao2021-210042,
author = {Gao, Wei and Liu, Pengfei and Wang, Bin and Kang, Xuemin and Zhu, Jie and Cui, Bo and Hassıbelnaby, Abdelaty Mostafa Abdelaty},
title = {Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch},
journal = {Food Hydrocolloids},
year = {2021},
volume = {120},
issn = {0268-005X},
doi = {10.1016/j.foodhyd.2021.106961},
url = {https://akademik.atauni.edu.tr/yayinlar/210042-synthesis-physicochemical-and-emulsifying-properties-of-c-3-octenyl-succinic}
}