Research Progress on the Effects of Physical Techniques on Starch Structure and Preparation of OSA-esterified Starch and Its Functional Properties
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Abstract:
Starch is a widely available and versatile resource, but its natural properties have limitations that restrict its applications. Therefore, research surrounding modified starch has drawn significant attention. Studies have shown that octenyl succinic anhydride (OSA)-esterified starch exhibits unique amphiphilicity, improving its hydrophobicity and emulsifying properties. However, the efficiency of traditional methods for preparing OSA-esterified starch is low, and the functional properties of esterified starch do not meet optimal application requirements. Consequently, the preparation of high-quality esterified starch has remained a research focus. In recent years, physical techniques have been widely used as environmentally friendly and efficient methods for modifying starch. Pretreating natural starch with physical techniques has been to facilitate the preparation of esterified starch. The disruption of starch granule structure by physical techniques increases the number of esterification sites and improves esterification efficiency. Furthermore, the functional properties of esterified starch can be further improved by pretreatment with physical techniques, thereby promoting its practical applications. This article summarizes research concerning six physical techniques, including ultrasonication, pulsed electric fields, high hydrostatic pressure, atmospheric plasma jets, dynamic high-pressure microfluidization, and ball milling, for the preparation of OSA-esterified starch. The basic principles of these physical techniques are overviewed, and their effects on the structure, preparation, and functional properties of starch and OSA-esterified starch are discussed.
