Effect of octenylsuccinic anhydride modification on beta-amylolysis of starch

Sweedman, Michael C., Hasjim, Jovin, Tizzotti, Morgan J., Schäfer, Christian and Gilbert, Robert G. (2013) Effect of octenylsuccinic anhydride modification on beta-amylolysis of starch. Carbohydrate Polymers, 97 1: 9-17. doi:10.1016/j.carbpol.2013.04.041

Author Sweedman, Michael C.
Hasjim, Jovin
Tizzotti, Morgan J.
Schäfer, Christian
Gilbert, Robert G.
Title Effect of octenylsuccinic anhydride modification on beta-amylolysis of starch
Formatted title
Effect of octenylsuccinic anhydride modification on β-amylolysis of starch
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
Publication date 2013-08-14
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2013.04.041
Volume 97
Issue 1
Start page 9
End page 17
Total pages 9
Place of publication United Kingdom
Publisher Pergamon
Collection year 2014
Language eng
Formatted abstract
• Starches modified with octyl succinic anhydride are common food additives.
• Sorghum and waxy maize starches were modified with OSA and subject to β-amylolysis.
• This is a way to improve functional properties by reducing molecular size.
• Presence of OS groups shows minor inhibitory effects on β-amylolysis.

The effects of octenylsuccinic anhydride (OSA) modification of waxy maize and sorghum starches on subsequent β-amylolysis are examined. Hydrolysis with β-amylase is a method by which OSA starches may be structurally modified for industrial purposes. The hydrolysis of both granular and gelatinised forms of both starches follows first-order kinetics regardless of the OSA used as a percent of starch mass (0–24%). The highest hydrolysis rate coefficients for granular starches are at modification with 6% OSA/starch. The largest molecular sizes of β-amylase hydrolysed OSA-modified gelatinised starches are found at modification with 24% OSA/starch. The results suggest that octenylsuccinyl groups have an action-blocking effect on β-amylolysis of gelatinised starch, but the effect of semi-crystalline granular structure is more pronounced than that of OSA modification. Hence β-amylolysis can be used under appropriate conditions to modify the structure of gelatinised OSA-modified starches.
Keyword Starch
Octenylsuccinic anhydride
beta-Amylase hydrolysis
Size exclusion chromatography
Nuclear magnetic resonance
Octenyl succinic anhydride
Waxy maize starch
β-Amylase hydrolysis
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

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