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Production of Octenyl Succinic Anhydride-Modified Waxy Corn Starch and Its Characterization

Liu, Zhiqiang, Li, Yin, Cui, Fengjie, Ping, Lifeng, Song, Jiangning, Ravee, Yaniv, Jin, Liqun, Xue, Yaping, Xu, Jianmiao, Li, Geng, Wang, Yajun, Zheng, Yuguo
Journal of agricultural and food chemistry 2008 v.56 no.23 pp. 11499-11506
corn starch, waxy corn, modified starch, chemical reactions, pH, chemical concentration, temperature, mathematical models, response surface methodology, pasting properties, emulsifying properties
The objective of this work is to investigate the effects of reaction conditions on the synthesis of octenyl succinic anhydride (OSA)-modified starch from waxy corn starch and to study the characteristics of the OSA-modified starch as well as its applications. A mathematical model was developed to investigate the influences of various processing condition factors on the production of the OSA-modified waxy corn starch production and predict the optimum reaction conditions. The maximal degree of substitution (DS) of OSA-modified waxy corn starch (0.0204) was predicted to occur when the starch concentration was 31.2%, the pH was 8.6, the reaction temperature was 33.6 °C, and the reaction time was 18.7 h. Repeated reactions for producing OSA-modified waxy corn starch were carried out in a 5 m3 reactor under the optimized conditions for verification of the model. The characteristics of modified waxy corn starch including infrared spectrum, scanning electron microscopy, and pasting property were tested and emulsification capacity of the OSA-modified starch were evaluated as well.