Pulsed electric field assisted modification of octenyl succinylated potato starch and its influence on pasting properties

Bo-Ru Chen; Qing-Hui Wen; Xin-An Zeng; Rahaman Abdul; Ume Roobab; Fei-Yue Xu

doi:10.1016/j.carbpol.2020.117294

Pulsed electric field assisted modification of octenyl succinylated potato starch and its influence on pasting properties

Carbohydr Polym. 2021 Feb 15:254:117294. doi: 10.1016/j.carbpol.2020.117294. Epub 2020 Oct 22.

Authors

Bo-Ru Chen¹, Qing-Hui Wen², Xin-An Zeng³, Rahaman Abdul¹, Ume Roobab¹, Fei-Yue Xu¹

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia.
³ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China. Electronic address: xazeng@scut.edu.cn.

PMID: 33357863
DOI: 10.1016/j.carbpol.2020.117294

Abstract

The physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF) were investigated. Results showed that PEF treatment during esterification resulted in a significant modification of pasting properties. The pasting temperature at 2-6 kV/cm reduced by 7.6-15.1 °C for PEF-assisted OSA starches but only by 3 °C for OSA modified starch without PEF treatment as compared to that of native starch. PEF-assisted esterification could reduce the reaction time and improve the reaction efficiency over the control by 6.1-39.1 %. A novel schematic model on structure-functionality relationship for PEF-assisted OSA modified starch was proposed. Structural disorganizations of starch induced lower pasting temperature and paste viscosity. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique to prepare starch products with desired paste behaviors and to broaden its application area especially in papermaking and textile industries.

Keywords: Esterification; PEF; Pasting properties; Potato starch; Structure.

MeSH terms

Electricity*
Esterification
Hydrogen Bonding
Molecular Structure
Ointments
Particle Size
Solanum tuberosum / chemistry*
Starch / analogs & derivatives*
Starch / chemistry
Structure-Activity Relationship
Succinic Anhydrides / chemistry
Temperature
Viscosity

Substances

Ointments
Succinic Anhydrides
octenyl succinic anhydride-modified starch
succinic anhydride
Starch