Characterization of Octenyl Succinate Anhydride Modified Sweet Potato Starch
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The granule morphology, structure, thermal property, and viscosity property of octenyl succinate anhydride (OSA) modified sweet potato starch were investigated by modern instrument analytical methods including scanning electron microscope(SEM), fourier transforms infrared (FTIR), differential scanning calorimeter (DSC), and rapid viscosity analyzer (RAV) with the comparison of the native sweet potato starch. Results showed that a certain dents and splits were observed on the surface of OSA sweet potato starch, indicating that the esterification occurred on the surface of starch granule. New absorption peaks were detected at 1718 cm-1 and 1554 cm-1 by FT-IR spectrum, the peak that at 1718 cm-1 suggested the formation of ester carbonyl groups, and another new peak appeared at 1554 cm-1 ascribed to the asymmetric stretching vibration of carboxylate (RCOO-). The onset transition temperature (To), peak transition temperature (Tp), completion transition temperature (Tc) and gelatinization enthalpy of OSA sweet potato starch were decreased, indicating that the crystallinity of starch was decreased. With the increased degree of substitution (DS), the peak viscosity of starch paste was increased, peak time was advanced, and pasting temperature was decreased.
