title: Production and physicochemical properties of 2-octen-1-ylsuccinic derivatives from waxy corn starch.
abstract: Waxy corn starch was esterified with 2-octen-1-ylsuccinic anhydride (OSA) using response surface methodology. The molecular structure and paste properties were also investigated. Results indicated that the optimum parameters for esterification were as follows: reaction period 4 h, temperature 36.7 °C, pH of reaction system 8.3, concentration of starch slurry 36.9%, and amount of OSA 3%. The degree of substitution was 0.0187 and the reaction efficiency was 80.6%. The ester carbonyl group in OSA starch was characterized by Fourier Transform Infrared Spectroscopy at 1723 cm(-1). Compared with native starch, OSA derivative had higher peak viscosity, better freeze-thaw stability, and decreased gelatinization temperature and digestibility by porcine pancreatic alpha-amylase. Scanning electron microscopy showed that the gels from OSA starch had less and smaller pores; however, the native starch gels changed to sponge-like structure after 4 freezing/thawing cycles. The OSA modified waxy corn starch offered a potential to be used in frozen foods.
  
  
  CONCLUSIONS
  (a) To optimize operating conditions to achieve OSA modified waxy corn starch with a high degree of substitution; (b) to give a deeper insight into the physicochemical properties of OSA modified waxy corn starch, which offered a potential to be used in frozen foods.
authors.affiliation: Department of Agronomy, Henan Agricultural University, Zhengzhou 450002, PR China.
authors.forename: W
authors.initials: W
authors.lastname: Zhu
authors.forename: H L
authors.initials: HL
authors.lastname: Xie
authors.forename: X Y
authors.initials: XY
authors.lastname: Song
authors.forename: H T
authors.initials: HT
authors.lastname: Ren
mesh_terms: D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D004063:Digestion; D004951:Esterification; D005503:Food Additives / Q000138:chemical synthesis / Q000737:chemistry* / Q000378:metabolism; D005782:Gels; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D008855:Microscopy, Electron, Scanning; D015394:Molecular Structure; D009994:Osmolar Concentration; D055292:Pancreatic alpha-Amylases / Q000378:metabolism; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000031:analogs & derivatives* / Q000737:chemistry / Q000378:metabolism; D013223:Statistics as Topic; D013387:Succinic Anhydrides / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors; D044366:Transition Temperature; D014783:Viscosity
chemical_list: D005503:Food Additives; D005782:Gels; D013387:Succinic Anhydrides; C551966:octenyl succinic anhydride-modified starch; D013213:Starch; D055292:Pancreatic alpha-Amylases