Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality

Yujie Zhang; Yangyong Dai; Hanxue Hou; Xiangyang Li; Haizhou Dong; Wentao Wang; Hui Zhang

doi:10.1016/j.fochx.2020.100077

Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality

Food Chem X. 2020 Jan 21:5:100077. doi: 10.1016/j.fochx.2020.100077. eCollection 2020 Mar 30.

Authors

Yujie Zhang^{1

2}, Yangyong Dai^{1

2}, Hanxue Hou^{1

2}, Xiangyang Li^{1

2}, Haizhou Dong^{1

2}, Wentao Wang^{1

2}, Hui Zhang^{1

2}

Affiliations

¹ College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
² Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, PR China.

Abstract

The purpose of this study was to reveal the influence mechanism of preparing high quality modified starch by ultrasonic-assisted treatment. In this paper, ultrasonic modified starch and octenyl succinic anhydride (OSA) modified starch were prepared under ultrasonic conditions. The effect of ultrasound on the structure and properties of native starch were studied to see whether ultrasound could produce mechanochemical effect on starch granules. Then the mechanism of ultrasonic effect on the quality of OSA-modified starch was revealed by mechanochemical effect. The results showed that the morphology and crystalline regions of starch granules were destroyed after ultrasonic treatment, and the structure and properties of starch granules changed in different stages. These changes showed that ultrasonic treatment produced significant mechanochemical effect on starch granules. Thus the quality of OSA-modified starch prepared by ultrasonic-assisted treatment was improved significantly, and its influence mechanism was analyzed using the theory of mechanochemistry.

Keywords: Influence mechanism; Mechanochemical effect; OSA-modified starch; Quality; Ultrasound.