Preparation and characterization of octenyl succinic anhydride (OSA) nano starch from tiger nut meals

Abstract Tiger nut (Cyperus esculentus L.) is an ideal raw material for oil extraction, but starch-rich tiger meal, a by-product of has not been fully utilized. For this, starch was isolated from and then nanoparticles were prepared by gelatinization, ultrasonication nanoprecipitation under different conditions. The preparation parameters optimized measuring the particle size with dynamic light scattering, physicochemical properties native nano evaluated. results showed that, compared to starch, nanoparticle (nano starch) higher amylose content (39.05%), solubility (56.13%), swelling power (58.01%). Furthermore, esterified octenyl succinic anhydride (OSA), respectively, conferring amphiphilic properties. effects OSA modification on resistant content, thermal properties, microstructure starches characterized. increased 10.81% after modification, while 37.76%. Compared gelatinization temperature decreased 2.7 °C 5.68 °C. modified unique microstructure, such as slender fiber structure regular oblate structure. hydrophobic groups aggregated form cavities hydrophilic surface in aqueous phase. findings presented this investigation provide better understanding design development valuable guidance further enhance added value nuts future applications food industry.