Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Octenylsuccinic anhydride (OSA)-modified starches were prepared in granular form from waxy maize starch at two levels (3% and 9%, based on the weight of starch) of OSA reagent. The distribution of OS groups at five positions within a single starch granule was determined by Raman microspectroscopy. OSA-modified starch had one additional peak at 1670 cm, indicative of the carbonyl group in OS group bound to starch molecules. For each Raman spectrum obtained at a given position on a starch granule, the ratio of the band areas of carbonyl (1679 cm) to starch (2910 cm) was calculated. The highest level of OS groups was found on the granular surface. However, the level of OS groups in the center of granules also was high and nearly equal to that on the surface. The regions between the surface and the hilum of the waxy maize starch granules had reduced OS substitution.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.carbpol.2019.04.034 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Research on Physicochemical Properties and In Vitro Digestive Characteristics of High-Amylose Corn Starch-Ultrasound-Treated Waxy Rice Flour Blends.
Foods
August 2025
College of Basic Medical Sciences, Bengbu Medical University, Bengbu 233030, China.
This study aimed to investigate the effect of high-amylose corn starch (HACS) addition on the physicochemical properties and in vitro digestibility of an ultrasound-treated waxy rice flour (UWRF)-HACS blend system. As the proportion of HACS increased, the amylose content in the blends significantly increased ( < 0.05), while their water solubility index (WSI) and swelling power (SP) significantly decreased ( < 0.
View Article and Find Full Text PDFCoacervation-assisted self-assembly of short-chain glucans for the fabrication of hierarchically porous starch microparticles.
Carbohydr Polym
November 2025
Graduate School of Biotechnology & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea. Electronic address:
Here, we present a simple, sustainable, and efficient strategy for synthesizing porous starch microspheres (PSMP) with hierarchical porosity. This approach exploits the directed self-assembly of debranched waxy maize starch, specifically short-chain glucans (SCGs), facilitated by the existence of chitosan. The debranching enzyme, pullulanase, plays an integral role in initiating coacervation with chitosan through electrostatic interactions beyond its primary function in starch hydrolysis, thereby creating nucleation sites for SCG assembly.
View Article and Find Full Text PDFHydrothermal treatment and shear synergistically modulate the starch structural and pasting properties.
Food Res Int
October 2025
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
The change in particle surface properties can influence the hydrothermal effect of starch. To elucidate this, the synergistic effect of different hydrothermal temperatures (50 and 60 °C) and shear actions (150 and 300 rpm) on structures and pasting properties of waxy maize starch was investigated. Shear action during hydrothermal treatment significantly altered starch morphology, with cracks and erosion observed at 50 °C and more pronounced surface erosion at 60 °C.
View Article and Find Full Text PDFOctenyl succinic anhydride-modified starches as emulsifier agents: A comparative study emphasizing stability, rheology, and emulsion´s microstructure.
J Pharm Sci
August 2025
Universidad Nacional de Colombia, Sede Bogotá, Facultad de Ciencias, Departamento de Farmacia, Ciudad Universitaria, Carrera 30 No. 45 - 03, edificio 450, código postal 111321, Bogotá, Colombia. Electronic address:
New alternatives for emulsification are a relevant topic of pharmaceutical research due to the safety concerns of certain materials and the interest in achieving environmentally friendly products. In this sense, this work investigates the performance of five waxy corn starches modified with octenyl succinic anhydride (Hi-Cap® 100, Purity Gum® 2000, Capsul®, N-Creamer® 46, and Purity Gum® Ultra) as emulsifiers, employing caprylic/capric triglyceride as the oily phase and water as the aqueous phase. The type of modified starch influences the droplet size and rheological behavior of emulsions.
View Article and Find Full Text PDFLinear and non-linear rheological assessments of long-term stable water-in-water emulsions made with starch- basil seed gum mixtures.
Int J Biol Macromol
September 2025
Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China.
This study focused on understanding the stabilization mechanism of water-in-water (W/W) emulsions formulated using three biological macromolecules: basil seed gum (BSG, an anionic polysaccharide), waxy corn starch (WCS), and high-pressure-treated waxy corn starch (HWCS). For this purpose, the steady shear, small-amplitude oscillatory shear (SAOS), and large-amplitude oscillatory shear (LAOS) rheological properties of the W/W emulsions were investigated in detail. The results indicated that increasing the concentration of WCS/HWCS (up to 2 wt%) led to a significant increase in the elastic modulus (G'), with the 0.
View Article and Find Full Text PDF