Physicochemical, pasting, and emulsification properties of octenyl succinic anhydride modified waxy rice starch

옥테닐 석시닐 무수물 변성찹쌀녹말의 이화학, 호화 및 유화특성

  • No, Junhee (Division of Food and Nutrition, Human Ecology Research Institute, Chonnam National University) ;
  • Shin, Malshick (Division of Food and Nutrition, Human Ecology Research Institute, Chonnam National University)
  • 노준희 (전남대학교 식품영양과학부 및 생활과학연구소) ;
  • 신말식 (전남대학교 식품영양과학부 및 생활과학연구소)
  • Received : 2017.04.17
  • Accepted : 2017.05.25
  • Published : 2017.10.31


Waxy rice starch purified from Hwaseonchal white rice was modified by octenyl succinic anhydride (OSA) for use as an emulsifier. OSA-modified starches (1, 2, and 3% OSA, pH 8.5, 6 h) were investigated to understand their physicochemical and pasting properties, and emulsion stability. The degree of substitution (DS) of 1, 2, and 3% OSA starches was 0.0062, 0.0182, and 0.0214, respectively. FT-IR spectroscopy showed that OSA starches showed weak peaks at 1724 and $1572cm^{-1}$ and the peak at $3300cm^{-1}$ was reduced by an increase in the DS. Native and OSA starches showed A type crystallinity and a similar granular size. The OSA starch increased the peak viscosity, but decreased the onset and peak temperatures, and enthalpy with an increase in OSA concentration. The creaming index of emulsion of OSA starches decreased with an increase OSA concentration. It was suggested that the emulsion stabilizing capacity of OSA waxy rice starches increased with an increase in the OSA concentrations.


Supported by : 전남대학교, 농림축산식품부


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