Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch

Detalhes bibliográficos
Autor(a) principal: WON,Chuin
Data de Publicação: 2017
Outros Autores: JIN,Yong Ik, CHANG,Dong-Chil, KIM,Misook, LEE,Youngseung, GANESAN,Palanivel, LEE,Yun-Kyung, CHANG,Yoon Hyuk
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200321
Resumo: Abstract The objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (OSA)-modified potato starch. Potato starch was modified using different concentrations of OSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the OSA-modified starch ranged from 0.0012 to 0.0055. The amylose leaching values of native and OSA-modified potato starch with different DS levels were in the range of 47.09-87.32%. The gel strength values of the OSA-modified starch were lower than those of native potato starch. Rapid Visco Analyzer data showed that peak, hot pasting, final and setback viscosities of the native starch decreased after OSA modification. Dynamic shear rheological tests, conducted at 4 °C, indicated that OSA-modified potato starch had weak gel-like behavior with the storage moduli (G') higher than the loss moduli (G”) over most of the frequency ranges (0.63-63.8 rad·s-1).
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spelling Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starchpotato starchoctenyl succinic anhydriderheological propertypasting propertyretrogradationAbstract The objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (OSA)-modified potato starch. Potato starch was modified using different concentrations of OSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the OSA-modified starch ranged from 0.0012 to 0.0055. The amylose leaching values of native and OSA-modified potato starch with different DS levels were in the range of 47.09-87.32%. The gel strength values of the OSA-modified starch were lower than those of native potato starch. Rapid Visco Analyzer data showed that peak, hot pasting, final and setback viscosities of the native starch decreased after OSA modification. Dynamic shear rheological tests, conducted at 4 °C, indicated that OSA-modified potato starch had weak gel-like behavior with the storage moduli (G') higher than the loss moduli (G”) over most of the frequency ranges (0.63-63.8 rad·s-1).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200321Food Science and Technology v.37 n.2 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.23616info:eu-repo/semantics/openAccessWON,ChuinJIN,Yong IkCHANG,Dong-ChilKIM,MisookLEE,YoungseungGANESAN,PalanivelLEE,Yun-KyungCHANG,Yoon Hyukeng2017-05-24T00:00:00Zoai:scielo:S0101-20612017000200321Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-05-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
title Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
spellingShingle Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
WON,Chuin
potato starch
octenyl succinic anhydride
rheological property
pasting property
retrogradation
title_short Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
title_full Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
title_fullStr Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
title_full_unstemmed Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
title_sort Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
author WON,Chuin
author_facet WON,Chuin
JIN,Yong Ik
CHANG,Dong-Chil
KIM,Misook
LEE,Youngseung
GANESAN,Palanivel
LEE,Yun-Kyung
CHANG,Yoon Hyuk
author_role author
author2 JIN,Yong Ik
CHANG,Dong-Chil
KIM,Misook
LEE,Youngseung
GANESAN,Palanivel
LEE,Yun-Kyung
CHANG,Yoon Hyuk
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv WON,Chuin
JIN,Yong Ik
CHANG,Dong-Chil
KIM,Misook
LEE,Youngseung
GANESAN,Palanivel
LEE,Yun-Kyung
CHANG,Yoon Hyuk
dc.subject.por.fl_str_mv potato starch
octenyl succinic anhydride
rheological property
pasting property
retrogradation
topic potato starch
octenyl succinic anhydride
rheological property
pasting property
retrogradation
description Abstract The objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (OSA)-modified potato starch. Potato starch was modified using different concentrations of OSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the OSA-modified starch ranged from 0.0012 to 0.0055. The amylose leaching values of native and OSA-modified potato starch with different DS levels were in the range of 47.09-87.32%. The gel strength values of the OSA-modified starch were lower than those of native potato starch. Rapid Visco Analyzer data showed that peak, hot pasting, final and setback viscosities of the native starch decreased after OSA modification. Dynamic shear rheological tests, conducted at 4 °C, indicated that OSA-modified potato starch had weak gel-like behavior with the storage moduli (G') higher than the loss moduli (G”) over most of the frequency ranges (0.63-63.8 rad·s-1).
publishDate 2017
dc.date.none.fl_str_mv 2017-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200321
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200321
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.23616
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.2 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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