Preparation and Property Study of Enzymatically Modified Octenyl Succinate Starch
Octenylsuccinic anhydride starch (OSAS) has high viscosity and low solubility in water, which often leads to low efficiency in the esterification reaction between starch and octenylsuccinic anhydride under alkaline conditions, and uneven distribution of octenylsuccinic anhydride (OSA) groups. Enzyma...
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Academy of National Food and Strategic Reserves Administration
2025-03-01
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| Series: | Liang you shipin ke-ji |
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| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250210?st=article_issue |
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| author | HU Zhong-shan ZHOU Jin-jie CHEN Lei HUANG Wei FENG Tao |
| author_facet | HU Zhong-shan ZHOU Jin-jie CHEN Lei HUANG Wei FENG Tao |
| author_sort | HU Zhong-shan |
| collection | DOAJ |
| description | Octenylsuccinic anhydride starch (OSAS) has high viscosity and low solubility in water, which often leads to low efficiency in the esterification reaction between starch and octenylsuccinic anhydride under alkaline conditions, and uneven distribution of octenylsuccinic anhydride (OSA) groups. Enzymatic hydrolysis of OSAS can solve this problem. Using waxy corn starch to prepare OSAS, the molecular weight of enzyme-modified octenylsuccinic anhydride starch (E-OSAS) decreased with the addition of pullulanase. The degree of substitution of E-OSAS was greater than that of OSAS, and as the amount of pullulanase increased, the degree of substitution of E-OSAS showed an upward trend, while the apparent viscosity decreased significantly. The smaller particle size and polydispersity index (PDI), the larger the absolute value of the zeta potential. E40-OSAS, with the smallest particle size, the best homogeneity and stability, had the smallest weight average molecular weight (1.38×106 g/mol), the smallest number average molecular weight (1.37×105 g/mol), and the largest degree of substitution of 0.019. This study provides some basis for the research of new microcapsules. |
| format | Article |
| id | doaj-art-a7308d1d734a4177867217631b7adfa1 |
| institution | DOAJ |
| issn | 1007-7561 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-a7308d1d734a4177867217631b7adfa12025-08-20T02:53:33ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612025-03-01332596610.16210/j.cnki.1007-7561.2025.02.009Preparation and Property Study of Enzymatically Modified Octenyl Succinate StarchHU Zhong-shan0ZHOU Jin-jie1CHEN Lei2HUANG Wei3FENG Tao4Shanghai Peony Flavors and Fragrances Co., Ltd., Shanghai 201210, ChinaShanghai Peony Flavors and Fragrances Co., Ltd., Shanghai 201210, ChinaShanghai Peony Flavors and Fragrances Co., Ltd., Shanghai 201210, ChinaShanghai Peony Flavors and Fragrances Co., Ltd., Shanghai 201210, ChinaDepartment of Fragrant Chemistry, Shanghai Institute of Technology, Shanghai 201418, ChinaOctenylsuccinic anhydride starch (OSAS) has high viscosity and low solubility in water, which often leads to low efficiency in the esterification reaction between starch and octenylsuccinic anhydride under alkaline conditions, and uneven distribution of octenylsuccinic anhydride (OSA) groups. Enzymatic hydrolysis of OSAS can solve this problem. Using waxy corn starch to prepare OSAS, the molecular weight of enzyme-modified octenylsuccinic anhydride starch (E-OSAS) decreased with the addition of pullulanase. The degree of substitution of E-OSAS was greater than that of OSAS, and as the amount of pullulanase increased, the degree of substitution of E-OSAS showed an upward trend, while the apparent viscosity decreased significantly. The smaller particle size and polydispersity index (PDI), the larger the absolute value of the zeta potential. E40-OSAS, with the smallest particle size, the best homogeneity and stability, had the smallest weight average molecular weight (1.38×106 g/mol), the smallest number average molecular weight (1.37×105 g/mol), and the largest degree of substitution of 0.019. This study provides some basis for the research of new microcapsules.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250210?st=article_issuewaxy corn starchpullulanaseenzymolysisoctenyl succinate starchstructure characterization |
| spellingShingle | HU Zhong-shan ZHOU Jin-jie CHEN Lei HUANG Wei FENG Tao Preparation and Property Study of Enzymatically Modified Octenyl Succinate Starch Liang you shipin ke-ji waxy corn starch pullulanase enzymolysis octenyl succinate starch structure characterization |
| title | Preparation and Property Study of Enzymatically Modified Octenyl Succinate Starch |
| title_full | Preparation and Property Study of Enzymatically Modified Octenyl Succinate Starch |
| title_fullStr | Preparation and Property Study of Enzymatically Modified Octenyl Succinate Starch |
| title_full_unstemmed | Preparation and Property Study of Enzymatically Modified Octenyl Succinate Starch |
| title_short | Preparation and Property Study of Enzymatically Modified Octenyl Succinate Starch |
| title_sort | preparation and property study of enzymatically modified octenyl succinate starch |
| topic | waxy corn starch pullulanase enzymolysis octenyl succinate starch structure characterization |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250210?st=article_issue |
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