title: Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch.
abstract: This work concerns the effects of concurrent ball milling (BM) and octenyl succinic anhydride (OSA) modification on the starch microstructure and physicochemical properties (swelling, emulsifying, and rheological). Unlike normal OSA-modified starches, the BM/OSA-modified starch displayed new features such as reduced viscosity and rigidity but increased paste stability during shearing, heating and cooling, regardless of the substitution degree. More interestingly, while the physicochemical properties could be regulated by simply altering the BM treatment time, BM/OSA was more efficient and effective at modulating starch properties during the initial period (approx. 10h), as seen by the rapid evolutions in starch structural disruption and OSA esterification. Thus, the BM/OSA modification can serve as a viable and cost-effective approach for producing octenyl succinate starches where low viscosity (at relatively high concentrations) and high paste stability are desired.
authors.affiliation: Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Nannan
authors.initials: N
authors.lastname: Li
authors.affiliation: Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong 510640, China.
authors.forename: Meng
authors.initials: M
authors.lastname: Niu
authors.affiliation: Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: zhangbj@mail.hzau.edu.cn.
authors.forename: Binjia
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: zsmjx@mail.hzau.edu.cn.
authors.forename: Siming
authors.initials: S
authors.lastname: Zhao
authors.affiliation: Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Shanbai
authors.initials: S
authors.lastname: Xiong
authors.affiliation: School of Chemical Engineering, The University of Queensland, Brisbane, Queensland 4072, Australia. Electronic address: f.xie@uq.edu.au.
authors.forename: Fengwei
authors.initials: F
authors.lastname: Xie
keywords: Ball milling; Hydrochloric acid (PubChem CID: 313); Octenyl succinic anhydride (PubChem CID: 5362721); Octenyl succinylation; Physicochemical properties; Sodium hydroxide (PubChem CID: 14798); Starch; Starch (PubChem CID: 24836924); Water (PubChem CID: 962)