FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 22-24.doi: 10.7506/spkx1002-6630-201002005

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Preparation and Structure Characterization of Octenyl Succinate Anhydride-modified Potato Starch

HU Yu-sen1,PU Lu-mei1,ZHANG Hong-li2,KANG Ji-min2,HAN Shun-yu2,*   

  1. 1. College of Science, Gansu Agricultural University, Lanzhou 730070, China;
    2. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
  • Received:2009-03-09 Online:2010-01-15 Published:2010-12-29
  • Contact: HAN Shun-yu2,*


Octenyl succinate anhydride (OSA)-modified potato starch was synthesized by base-catalyzed reaction of octenyl succinate anhydride with granular starch in aqueous suspension using Tween-20 as dispersing agent. An orthogonal array design involving 4 factors (starch concentration, OSA concentration, reaction temperature, pH value) at 3 levels was employed to optimize the reaction conditions. The structure of OSA potato starch was characterized with fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Optimum degree of substitution (DS) was obtained when the reaction was performed between 40% potato starch slurry and 5% OSA at 30 ℃, pH 7.5-8.0. FT-IR spectrum of OSA starch showed the intensified absorption peaks at 1651 cm-1 and 573 cm-1, and characteristic absorption peaks of RCOO- at 1558 cm-1 and >C=O at 1730 cm-1, which suggest the formation of ester. SEM image showed that OSA potato starch granular had rougher surface than native potato starch, and thus had higher specific surface area.

Key words: potato starch, octenyl succinate anhydride, degree of substitution, esterification reaction

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