Octenyl Succinate Modification of Starch Enhances the Formation of Starch–Lipid Complexes
Jinwei Wang, Fei Ren, Jinglin Yu, Les Copeland, Shujun Wang
Journal of Agricultural and Food Chemistry
Abstract
The present study investigated the effect of octenyl succinic anhydride (OSA) modification of starch on the formation of starch-lipid complexes. The complexing index (CI) showed that native maize starch (NMS) formed more complexes with monopalmityl glycerol (MPG) than with palmitic acid (PA), whereas dipalmityl glycerol (DPG) was not effective in forming complexes with NMS. After OSA modification, the complexation between OSA-starch and lipids was greatly enhanced, especially for PA and DPG, and the CI values increased from 79.6 to 93.3% for OSA-starch-PA and from 80.3 to 93.2% for OSA-starch-DPG complexes with increasing DS of OSA-starch. Structural analyses showed that OSA-starch-lipid complexes had higher degrees of long- and short-range molecular orders than the corresponding NMS-lipid complexes. This study showed for the first time that DPG can form complexes with OSA-starch, which was attributed to the increased dispersion of DPG in water by the emulsifying ability of OSA-starch. The finding is of great significance for a better understanding of the formation of starch-lipid complexes.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
octenyl succinic anhydride (OSA) modification enhances formation of starch-lipid complexes
“After OSA modification, the complexation between OSA-starch and lipids was greatly enhanced, especially for PA and DPG, and the CI values increased from 79.6 to 93.3% for OSA-starch-PA and from 80.3 t...”
DPG can form complexes with OSA-starch
“This study showed for the first time that DPG can form complexes with OSA-starch, which was attributed to the increased dispersion of DPG in water by the emulsifying ability of OSA-starch.”
OSA-starch-lipid complexes have higher degrees of long- and short-range molecular orders
“Structural analyses showed that OSA-starch-lipid complexes had higher degrees of long- and short-range molecular orders than the corresponding NMS-lipid complexes.”