PREPARATION AND PHYSICOCHEMICAL PROPERTIES OF OCTENYL SUCCINIC ANHYDRIDE (OSA) MODIFIED SAGO STARCH
نویسندگان
چکیده
منابع مشابه
Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State
The emulsifying ability of OSA-modified and native starch in the granular form, in the dissolved state and a combination of both was compared. This study aims to understand mixed systems of particles and dissolved starch with respect to what species dominates at droplet interfaces and how stability is affected by addition of one of the species to already formed emulsions. It was possible to cre...
متن کاملPreparation and structure of Octenyl succinic anhydride modified waxy maize starch, microporous starch and maltodextrin
Octenyl succinic anhydride (OSA) modified starch is widely used in emulsion and encapsulation applications. The functionality of OS starch depends on its molecular structure. A systematic study was performed to investigate the reaction of OSA with granular waxy maize (WM) starch, microporous WM starch and soluble maltodextrin. OS starches were prepared in an aqueous slurry system, and the degre...
متن کاملSynthesis and paste properties of octenyl succinic anhydride modified early Indica rice starch
Octenyl succinic anhydride (OSA) modified early Indica rice starch was prepared in aqueous slurry systems using response surface methodology. The paste properties of the OSA starch were also investigated. Results indicated that the suitable parameters for the preparation of OSA starch from early Indica rice starch were as follows: reaction period 4 h, reaction temperature 33.4 °C, pH of reactio...
متن کاملDistribution of Octenyl Succinate Groups in Octenyl Succinic Anhydride Modified Waxy Maize Starch
1 Plant Polymer and 2 Biomaterials Processing Research Units, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, 1815 N. University St., Peoria, IL 61604. 3 Department of Chemistry, University of Massachusetts Lowell, One University Avenue, Lowell, MA 01854; current address:Department of Chemistry, Rutgers University, 610 Taylor...
متن کاملEmulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
Starch granules are an interesting stabilizer candidate for food-grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. The starches were from quinoa; rice; maize; waxy varieties of rice, maize, and barley; and high-amylose maize. The starches were studied in their native state, ...
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ژورنال
عنوان ژورنال: Malaysian Journal of Analytical Science
سال: 2016
ISSN: 1394-2506,1394-2506
DOI: 10.17576/mjas-2016-2004-13