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Food chemistry: X
Mar 30, 2020;5 100077.

Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality.

Yujie Zhang, Yangyong Dai, Hanxue Hou, Xiangyang Li, Haizhou Dong, Wentao Wang, Hui Zhang
Author Information
  1. Yujie Zhang: College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
  2. Yangyong Dai: College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
  3. Hanxue Hou: College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
  4. Xiangyang Li: College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
  5. Haizhou Dong: College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
  6. Wentao Wang: College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
  7. Hui Zhang: College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
PMID: 32072153 DOI: 10.1016/j.fochx.2020.100077

Abstract

The purpose of this study was to reveal the influence mechanism of preparing high quality modified starch by ultrasonic-assisted treatment. In this paper, ultrasonic modified starch and octenyl succinic anhydride (OSA) modified starch were prepared under ultrasonic conditions. The effect of ultrasound on the structure and properties of native starch were studied to see whether ultrasound could produce mechanochemical effect on starch granules. Then the mechanism of ultrasonic effect on the quality of OSA-modified starch was revealed by mechanochemical effect. The results showed that the morphology and crystalline regions of starch granules were destroyed after ultrasonic treatment, and the structure and properties of starch granules changed in different stages. These changes showed that ultrasonic treatment produced significant mechanochemical effect on starch granules. Thus the quality of OSA-modified starch prepared by ultrasonic-assisted treatment was improved significantly, and its influence mechanism was analyzed using the theory of mechanochemistry.

Keywords

Influence mechanism Mechanochemical effect OSA-modified starch Quality Ultrasound

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Journal Article

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