Impact of octenyl succinic anhydride on rheological properties of sorghum starch
Main Article Content
Keywords
sorghum, OSA, dynamic shear rheology, steady shear rheology
Abstract
The impact of pH conditions (4, 6, and 8) during modification by dry heated octenyl succinic anhydride on physicochemical, pasting and rheological properties of sorghum starch was studied. Degree of substitution and reaction efficiency values of modified starches varied from 0.013 to 0.021 and 54.6 to 88.2%, respectively, the highest values were observed for starch modified at pH 8. Amylose content of modified starches decreased as compared to native starch. Swelling power and solubility of starches were observed the highest for starch modified at pH 8 and pH 4, respectively. Peak viscosity of starches varied from 239 to 3,138 mPa s, the highest and the lowest values were observed for starches modified at pH 8 and pH 4, respectively. Modified starches showed lower pasting temperature as compared to native counterpart starch. G' and G'' values of starches during heating ranged from 811 to 1,982 Pa and 108 to 191 Pa, respectively. tan ? values of native and modified starches were less than 1, indicating their elastic nature. G' values of modified starches during frequency sweep measurements were less than native starch. Starch pastes from native and modified starches showed shear thinning behaviour during steady shear measurements
References
Ali, T.M. and Hasnain, A., 2014. Morphological, physicochemical, and pasting properties of modified white sorghum (Sorghum bicolor) starch. International Journal of Food Properties 17: 523-535.
Arshad, H., Ali, T.M. and Hasnain, A., 2018. Native and modified Sorghum starches as wall materials in microencapsulation of nutmeg oleoresin. International Journal of Biological Macromolecules 114: 700-709.
Arueya, G.L. and Oyewale, T.M., 2015. Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf) Food Chemistry 177: 258-266.
Bao, J., Xing, J., Phillips, D.L. and Corke, H., 2003.Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches. Journal of Agricultural and Food Chemistry 51: 2283-2287.
Bhandari, P.N. and Singhal, R.S., 2002. Effect of succinylation on the corn and amaranth starch pastes. Carbohydrate Polymers 48: 233-240.
Bhosale, R. and Singhal, R., 2007. Effect of octenylsuccinylation on physicochemical and functional properties of waxy maize and amaranth starches. Carbohydrate Polymers 68: 447-456.
Caldwell, C.G. and Wurzburg, O.B., 1953. U.S. Patent No. 2,661,349. Patent and Trademark Office, Washington, DC, USA.
Code of Federal Regulation (CFR), 2001. Food starch modified. 21/1/172/172.892. Food additives permitted in food for human consumption. Government Printing Office, Washington, DC, USA.
Chang, Y.H. and Cui, S.W., 2011. Steady and dynamic shear rheological properties of extrusion modified fenugreek gum solutions. Food Science and Biotechnology 20: 1663-1668.
Chung, H.J., Lee, S.E., Han, J.A. and Lim, S.T., 2010. Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin. Journal of Cereal Science 52(3): 496-501.
Ferry, J.D., 1980. Viscoelastic properties of polymers, 3rd edition. John Wiley and Sons, New York, NY, USA, pp. 41-42.
Funke, U. and Lindhauer, M.G., 2001. Effect of reaction conditions and alkyl chain lengths on the properties of hydroxyalkyl starch ethers. Starch/Stärke 53: 547-554.
Heacock, P.M., Hertzler, S.R. and Wolf, B., 2004. The glycemic, insulinemic, and breath hydrogen responses in humans to a food starch esterified by 1-octenyl succinic anhydride. Nutrition Research 24: 581-592.
Hui, R., Qi-He, C., Ming-liang, F., Qiong, X. and Guo-qing, H., 2009. Preparation and properties of octenyl succinic anhydride modified potato starch. Food Chemistry 114: 81-86.
Jeon, Y.S., Lowell, A.V. and Gross, R.A., 1999. Studies of starch esterification: reactions with alkenyl succinates in aqueous slurry systems. Starch/Stärke 51: 90-93.
Kaur, M. and Bhullar, G.K., 2016. Partial characterization of tamarind (Tamarindus indica L.) kernel starch oxidized at different levels of sodium hypochlorite. International Journal of Food Properties 19: 605-617.
Kim, H.N., Sandhu, K.S., Lee, J.H., Lim, H.S. and Lim, S.T., 2010. Characterisation of 2-octen-1-ylsuccinylated waxy rice amylodextrins prepared by dry-heating. Food Chemistry 119(3): 1189-1194.
Leach, H.W., McCowen, L.D. and Schoch, T.J., 1959. Structure of the starch granule I. Swelling and solubility patterns of various starches. Cereal Chemistry 36: 534-544.
Lee, H.L. and Yoo, B., 2009. Dynamic rheological and thermal properties of acetylated sweet potato starch. Starch/Stärke 61(7): 407-413.
Meera, M.S., Bhashyam, M.K. and Ali, S.Z., 2011. Effect of heat treatment of sorghum grains on storage stability of flour. LWT – Food Science and Technology 44: 2199-2204.
Morris, E.R., 1989. Polysaccharide solution properties: origin, rheological characterization and implications for food system. In: Millane, R.P., BeMiller, J.N. and Cahndrasekavan, R. (eds.) Frontiers in Carbohydrate Research – 1: food applications. Elsevier Applied Science Publishers, London/New York, UK/USA, pp. 132-163.
Murphy, P., 2000. Starch. In: Phillips, G.O. and Williams, P.A. (eds.) Handbook of hydrocolloids. CRC Press, Boca Raton, FL, USA, pp. 41-65.
Olayinka, O.O., Adebowale, K.O. and Olu-Owolabi, B.I., 2008. Effect of heat-moisture treatment on physicochemical properties of white sorghum starch. Food Hydrocolloids 22: 225-230.
Olayinka, O.O., Olu-Owolabi, B.I. and Adebowale, K.O., 2011. Effect of succinylation on the physicochemical, rheological, thermal and retrogradation properties of red and white sorghum starches. Food Hydrocolloids 25: 515-520.
Ortega-Ojeda, F.E., Larsson, H. and Eliasson, A.C., 2005. Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch. Carbohydrate Polymers 59: 313-327.
Park, S., Chung, M.G. and Yoo, B., 2004. Effect of octenylsuccinylation on rheological properties of corn starch pastes. Starch/Stärke 56: 399-406.
Perera, C. and Hoover, R., 1999. Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches. Food Chemistry 64(3): 361-375.
Perez, E., Bahnassey, Y.A. and Breene, W.M., 1993. Some chemical, physical, and functional properties of native and modified starches of Amaranthus hypochondriacus and Amaranthus cruentus. Starch/Stärke 45(6): 215-220.
Rao, M.A., 1999. Flow and functional models of rheological properties of fluid foods. In: Rao, M.A. (ed.) Rheology of fluid and semi-solid foods. Aspen Publishers, Frederick, MD, USA, pp. 25-57.
Reddy, V.G., Upadhyaya, H.D. and Gowda, C.L.L., 2006. Current status of sorghum genetic resources at ICRISAT: their sharing and impacts. International Sorghum and Millets Newsletter 47: 9-13.
Sandhu, K.S. and Singh, N., 2005. Relationships between selected properties of starches from different corn lines. International Journal of Food Properties 8: 481-491.
Sandhu, K.S. and Siroha, A.K., 2017. Relationships between physicochemical, thermal, rheological and in vitro digestibility properties of starches from pearl millet cultivars. LWT – Food Science and Technology 83: 213-224.
Sandhu, K.S., Sharma, L. and Kaur, M., 2015. Effect of granule size on physicochemical, morphological, thermal and pasting properties of native and 2-octenyl-1-ylsuccinylated potato starch prepared by dry heating under different pH conditions. LWT – Food Science and Technology 61: 224-230.
Segura-Campos, M., Chel-Guerrero, L. and Betancur-Ancona, D., 2008. Synthesis and partial characterization of octenyl succinic starch from Phaseolus lunatus. Food Hydrocolloids 22: 1467-1474.
Singh, H., Sodhi, N.S. and Singh, N., 2010. Characterisation of starches separated from sorghum cultivars grown in India. Food Chemistry 119: 95-100.
Siroha, A.K. and Sandhu, K.S., 2018. Physicochemical, rheological, morphological, and in vitro digestibility properties of cross-linked starch from pearl millet cultivars. International Journal of Food Properties 21: 1371-1385.
Taylor, J.R.N., Schober, T.J. and Bean, S.R., 2006. Novel food and non-food uses for sorghum and millets. Journal of Cereal Science 44: 252-271.
Tesch, S., Gerhards, C. and Schubert, H., 2002. Stabilization of emulsions by OSA starches. Journal of Food Engineering 54: 167-174.
Thomas, D.J. and Atwell, W.A., 1999. Starches. American Association of Cereal Chemists, Inc., St. Paul, MN, USA.
Trubiano, P.C., 1986. Succinate and substituted succinate derivatives of starch. In: Whistler, R.L., Bemiller, J.N. and Paschall, E.F. (eds.) Starch: chemistry and technology. Academic Press, Orlando, FL, USA, pp. 131-147.
Udachan, I.S., Sahoo, A.K. and Hend, G.M., 2012. Extraction and characterization of sorghum (Sorghum bicolor L. Moench) starch. International Food Research Journal 19: 315-319.
Waniska, R.D. and Rooney, L.W., 2000. Structure and chemistry of the sorghum caryopsis. In: Smith, W. and Frederiksen, R.A. (eds.) Sorghum: production, agronomy, chemistry and utilization. Wiley & Sons, New York, NY, USA, pp. 649-688.
Whistler, R.L. and Paschall, E.F., 1967. Starch chemistry and technology. Academic Press, New York/London, USA/UK, pp. 369-389.
Williams, P.C., Kuzina, F.D. and Hlynka, L., 1970. A rapid calorimetric procedure for estimating the amylose content of starches and flour. Cereal Chemistry 47: 411-421.
Wurzburg, O.B., 1995. Modified starches. In: Stephen, A.M. (ed.) Food polysaccharides and their applications Marcel Dekker Inc., New York, NY, USA, pp. 67-97.
Zheng, Y., Hu, L., Ding, N., Liu, P., Yao, C. and Zhang, H., 2017. Physicochemical and structural characteristics of the octenyl succinic ester of ginkgo starch. International Journal of Biological Macromolecules 94: 566-570.
Arshad, H., Ali, T.M. and Hasnain, A., 2018. Native and modified Sorghum starches as wall materials in microencapsulation of nutmeg oleoresin. International Journal of Biological Macromolecules 114: 700-709.
Arueya, G.L. and Oyewale, T.M., 2015. Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf) Food Chemistry 177: 258-266.
Bao, J., Xing, J., Phillips, D.L. and Corke, H., 2003.Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches. Journal of Agricultural and Food Chemistry 51: 2283-2287.
Bhandari, P.N. and Singhal, R.S., 2002. Effect of succinylation on the corn and amaranth starch pastes. Carbohydrate Polymers 48: 233-240.
Bhosale, R. and Singhal, R., 2007. Effect of octenylsuccinylation on physicochemical and functional properties of waxy maize and amaranth starches. Carbohydrate Polymers 68: 447-456.
Caldwell, C.G. and Wurzburg, O.B., 1953. U.S. Patent No. 2,661,349. Patent and Trademark Office, Washington, DC, USA.
Code of Federal Regulation (CFR), 2001. Food starch modified. 21/1/172/172.892. Food additives permitted in food for human consumption. Government Printing Office, Washington, DC, USA.
Chang, Y.H. and Cui, S.W., 2011. Steady and dynamic shear rheological properties of extrusion modified fenugreek gum solutions. Food Science and Biotechnology 20: 1663-1668.
Chung, H.J., Lee, S.E., Han, J.A. and Lim, S.T., 2010. Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin. Journal of Cereal Science 52(3): 496-501.
Ferry, J.D., 1980. Viscoelastic properties of polymers, 3rd edition. John Wiley and Sons, New York, NY, USA, pp. 41-42.
Funke, U. and Lindhauer, M.G., 2001. Effect of reaction conditions and alkyl chain lengths on the properties of hydroxyalkyl starch ethers. Starch/Stärke 53: 547-554.
Heacock, P.M., Hertzler, S.R. and Wolf, B., 2004. The glycemic, insulinemic, and breath hydrogen responses in humans to a food starch esterified by 1-octenyl succinic anhydride. Nutrition Research 24: 581-592.
Hui, R., Qi-He, C., Ming-liang, F., Qiong, X. and Guo-qing, H., 2009. Preparation and properties of octenyl succinic anhydride modified potato starch. Food Chemistry 114: 81-86.
Jeon, Y.S., Lowell, A.V. and Gross, R.A., 1999. Studies of starch esterification: reactions with alkenyl succinates in aqueous slurry systems. Starch/Stärke 51: 90-93.
Kaur, M. and Bhullar, G.K., 2016. Partial characterization of tamarind (Tamarindus indica L.) kernel starch oxidized at different levels of sodium hypochlorite. International Journal of Food Properties 19: 605-617.
Kim, H.N., Sandhu, K.S., Lee, J.H., Lim, H.S. and Lim, S.T., 2010. Characterisation of 2-octen-1-ylsuccinylated waxy rice amylodextrins prepared by dry-heating. Food Chemistry 119(3): 1189-1194.
Leach, H.W., McCowen, L.D. and Schoch, T.J., 1959. Structure of the starch granule I. Swelling and solubility patterns of various starches. Cereal Chemistry 36: 534-544.
Lee, H.L. and Yoo, B., 2009. Dynamic rheological and thermal properties of acetylated sweet potato starch. Starch/Stärke 61(7): 407-413.
Meera, M.S., Bhashyam, M.K. and Ali, S.Z., 2011. Effect of heat treatment of sorghum grains on storage stability of flour. LWT – Food Science and Technology 44: 2199-2204.
Morris, E.R., 1989. Polysaccharide solution properties: origin, rheological characterization and implications for food system. In: Millane, R.P., BeMiller, J.N. and Cahndrasekavan, R. (eds.) Frontiers in Carbohydrate Research – 1: food applications. Elsevier Applied Science Publishers, London/New York, UK/USA, pp. 132-163.
Murphy, P., 2000. Starch. In: Phillips, G.O. and Williams, P.A. (eds.) Handbook of hydrocolloids. CRC Press, Boca Raton, FL, USA, pp. 41-65.
Olayinka, O.O., Adebowale, K.O. and Olu-Owolabi, B.I., 2008. Effect of heat-moisture treatment on physicochemical properties of white sorghum starch. Food Hydrocolloids 22: 225-230.
Olayinka, O.O., Olu-Owolabi, B.I. and Adebowale, K.O., 2011. Effect of succinylation on the physicochemical, rheological, thermal and retrogradation properties of red and white sorghum starches. Food Hydrocolloids 25: 515-520.
Ortega-Ojeda, F.E., Larsson, H. and Eliasson, A.C., 2005. Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch. Carbohydrate Polymers 59: 313-327.
Park, S., Chung, M.G. and Yoo, B., 2004. Effect of octenylsuccinylation on rheological properties of corn starch pastes. Starch/Stärke 56: 399-406.
Perera, C. and Hoover, R., 1999. Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches. Food Chemistry 64(3): 361-375.
Perez, E., Bahnassey, Y.A. and Breene, W.M., 1993. Some chemical, physical, and functional properties of native and modified starches of Amaranthus hypochondriacus and Amaranthus cruentus. Starch/Stärke 45(6): 215-220.
Rao, M.A., 1999. Flow and functional models of rheological properties of fluid foods. In: Rao, M.A. (ed.) Rheology of fluid and semi-solid foods. Aspen Publishers, Frederick, MD, USA, pp. 25-57.
Reddy, V.G., Upadhyaya, H.D. and Gowda, C.L.L., 2006. Current status of sorghum genetic resources at ICRISAT: their sharing and impacts. International Sorghum and Millets Newsletter 47: 9-13.
Sandhu, K.S. and Singh, N., 2005. Relationships between selected properties of starches from different corn lines. International Journal of Food Properties 8: 481-491.
Sandhu, K.S. and Siroha, A.K., 2017. Relationships between physicochemical, thermal, rheological and in vitro digestibility properties of starches from pearl millet cultivars. LWT – Food Science and Technology 83: 213-224.
Sandhu, K.S., Sharma, L. and Kaur, M., 2015. Effect of granule size on physicochemical, morphological, thermal and pasting properties of native and 2-octenyl-1-ylsuccinylated potato starch prepared by dry heating under different pH conditions. LWT – Food Science and Technology 61: 224-230.
Segura-Campos, M., Chel-Guerrero, L. and Betancur-Ancona, D., 2008. Synthesis and partial characterization of octenyl succinic starch from Phaseolus lunatus. Food Hydrocolloids 22: 1467-1474.
Singh, H., Sodhi, N.S. and Singh, N., 2010. Characterisation of starches separated from sorghum cultivars grown in India. Food Chemistry 119: 95-100.
Siroha, A.K. and Sandhu, K.S., 2018. Physicochemical, rheological, morphological, and in vitro digestibility properties of cross-linked starch from pearl millet cultivars. International Journal of Food Properties 21: 1371-1385.
Taylor, J.R.N., Schober, T.J. and Bean, S.R., 2006. Novel food and non-food uses for sorghum and millets. Journal of Cereal Science 44: 252-271.
Tesch, S., Gerhards, C. and Schubert, H., 2002. Stabilization of emulsions by OSA starches. Journal of Food Engineering 54: 167-174.
Thomas, D.J. and Atwell, W.A., 1999. Starches. American Association of Cereal Chemists, Inc., St. Paul, MN, USA.
Trubiano, P.C., 1986. Succinate and substituted succinate derivatives of starch. In: Whistler, R.L., Bemiller, J.N. and Paschall, E.F. (eds.) Starch: chemistry and technology. Academic Press, Orlando, FL, USA, pp. 131-147.
Udachan, I.S., Sahoo, A.K. and Hend, G.M., 2012. Extraction and characterization of sorghum (Sorghum bicolor L. Moench) starch. International Food Research Journal 19: 315-319.
Waniska, R.D. and Rooney, L.W., 2000. Structure and chemistry of the sorghum caryopsis. In: Smith, W. and Frederiksen, R.A. (eds.) Sorghum: production, agronomy, chemistry and utilization. Wiley & Sons, New York, NY, USA, pp. 649-688.
Whistler, R.L. and Paschall, E.F., 1967. Starch chemistry and technology. Academic Press, New York/London, USA/UK, pp. 369-389.
Williams, P.C., Kuzina, F.D. and Hlynka, L., 1970. A rapid calorimetric procedure for estimating the amylose content of starches and flour. Cereal Chemistry 47: 411-421.
Wurzburg, O.B., 1995. Modified starches. In: Stephen, A.M. (ed.) Food polysaccharides and their applications Marcel Dekker Inc., New York, NY, USA, pp. 67-97.
Zheng, Y., Hu, L., Ding, N., Liu, P., Yao, C. and Zhang, H., 2017. Physicochemical and structural characteristics of the octenyl succinic ester of ginkgo starch. International Journal of Biological Macromolecules 94: 566-570.
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Mar 13, 2019
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