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Article: Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches

TitlePhysical properties of octenyl succinic anhydride modified rice, wheat, and potato starches
Authors
KeywordsOctenyl succinate
Pasting
Physical properties
Starch
Thermal analysis
Issue Date2003
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2003, v. 51 n. 8, p. 2283-2287 How to Cite?
AbstractThe physical properties of octenyl succinic anhydride (OSA) starches prepared from rice, wheat, and potato starches were studied. Rice and wheat OSA starches had significantly higher peak viscosity (PV), hot paste viscosity (HPV), and cool paste viscosity (CPV), but potato OSA starch had only significantly higher CPV, relative to the native starch. The gel hardness was higher with lower degree of substitution (DS) but lower with higher DS OSA compared to native starch. The swelling volumes (SV) of rice and wheat OSA starches were significantly higher compared to native starch, but the SV of potato OSA starch was slightly lower at high DS. The gelatinization temperature (GT) of rice OSA starches was sharply lower at low DS; for wheat OSA starch it was slightly lower even at high DS, but potato OSA starches had higher GT than the native starch. The enthalpy of all the OSA starches decreased gradually with increased DS. This study showed that the magnitude of changes in physical properties of OSA-modified starches depends not only on their DS but also on the botanical origin of the native starches.
Persistent Identifierhttp://hdl.handle.net/10722/68633
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBao, Jen_HK
dc.contributor.authorXing, Jen_HK
dc.contributor.authorPhillips, DLen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:19Z-
dc.date.available2010-09-06T06:06:19Z-
dc.date.issued2003en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2003, v. 51 n. 8, p. 2283-2287en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68633-
dc.description.abstractThe physical properties of octenyl succinic anhydride (OSA) starches prepared from rice, wheat, and potato starches were studied. Rice and wheat OSA starches had significantly higher peak viscosity (PV), hot paste viscosity (HPV), and cool paste viscosity (CPV), but potato OSA starch had only significantly higher CPV, relative to the native starch. The gel hardness was higher with lower degree of substitution (DS) but lower with higher DS OSA compared to native starch. The swelling volumes (SV) of rice and wheat OSA starches were significantly higher compared to native starch, but the SV of potato OSA starch was slightly lower at high DS. The gelatinization temperature (GT) of rice OSA starches was sharply lower at low DS; for wheat OSA starch it was slightly lower even at high DS, but potato OSA starches had higher GT than the native starch. The enthalpy of all the OSA starches decreased gradually with increased DS. This study showed that the magnitude of changes in physical properties of OSA-modified starches depends not only on their DS but also on the botanical origin of the native starches.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectOctenyl succinateen_HK
dc.subjectPastingen_HK
dc.subjectPhysical propertiesen_HK
dc.subjectStarchen_HK
dc.subjectThermal analysisen_HK
dc.titlePhysical properties of octenyl succinic anhydride modified rice, wheat, and potato starchesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=51&issue=8&spage=2283&epage=2287&date=2003&atitle=Physical+properties+of+octenyl+succinic+anhydride+modified+rice,+wheat,+and+potato+starchesen_HK
dc.identifier.emailPhillips, DL: phillips@hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityPhillips, DL=rp00770en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf020371uen_HK
dc.identifier.pmid12670171-
dc.identifier.scopuseid_2-s2.0-0037427318en_HK
dc.identifier.hkuros80968en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0037427318&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume51en_HK
dc.identifier.issue8en_HK
dc.identifier.spage2283en_HK
dc.identifier.epage2287en_HK
dc.identifier.isiWOS:000182037000030-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridBao, J=7201398486en_HK
dc.identifier.scopusauthoridXing, J=37162498100en_HK
dc.identifier.scopusauthoridPhillips, DL=7404519365en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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