Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch

Nannan Li; Meng Niu; Binjia Zhang; Siming Zhao; Shanbai Xiong; Fengwei Xie

doi:10.1016/j.carbpol.2016.08.063

Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch

Nannan Li, Meng Niu, Binjia Zhang, Siming Zhao, Shanbai Xiong, Fengwei Xie

Research output: Contribution to journal › Article › peer-review

75 Citations (SciVal)

Abstract

This work concerns the effects of concurrent ball milling (BM) and octenyl succinic anhydride (OSA) modification on the starch microstructure and physicochemical properties (swelling, emulsifying, and rheological). Unlike normal OSA-modified starches, the BM/OSA-modified starch displayed new features such as reduced viscosity and rigidity but increased paste stability during shearing, heating and cooling, regardless of the substitution degree. More interestingly, while the physicochemical properties could be regulated by simply altering the BM treatment time, BM/OSA was more efficient and effective at modulating starch properties during the initial period (approx. 10 h), as seen by the rapid evolutions in starch structural disruption and OSA esterification. Thus, the BM/OSA modification can serve as a viable and cost-effective approach for producing octenyl succinate starches where low viscosity (at relatively high concentrations) and high paste stability are desired.

Original language	English
Pages (from-to)	109-116
Number of pages	8
Journal	Carbohydrate Polymers
Volume	155
Early online date	20 Aug 2016
DOIs	https://doi.org/10.1016/j.carbpol.2016.08.063
Publication status	Published - 2 Jan 2017

Funding

This research has been financially supported by the Fundamental Research Funds for the Central Universities ( 2662016QD008 ), the Open Project Program of Provincial Key Laboratory of Green Processing Technology and Product Safety of Natural Products ( 201602 ), the National Natural Science Foundation of China (No. 31501520 ), and the Hunan Province Science and Technology Key Project ( 2014FJ1008 ).

Funders	Funder number
Open Project Program of Provincial Key Laboratory of Green Processing Technology and Product Safety of Natural Products	201602
National Natural Science Foundation of China	31501520
Fundamental Research Funds for the Central Universities	2662016QD008
Science and Technology Program of Hunan Province	2014FJ1008

Keywords

Ball milling
Octenyl succinylation
Physicochemical properties
Starch

ASJC Scopus subject areas

Organic Chemistry
Polymers and Plastics
Materials Chemistry

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10.1016/j.carbpol.2016.08.063

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abstract = "This work concerns the effects of concurrent ball milling (BM) and octenyl succinic anhydride (OSA) modification on the starch microstructure and physicochemical properties (swelling, emulsifying, and rheological). Unlike normal OSA-modified starches, the BM/OSA-modified starch displayed new features such as reduced viscosity and rigidity but increased paste stability during shearing, heating and cooling, regardless of the substitution degree. More interestingly, while the physicochemical properties could be regulated by simply altering the BM treatment time, BM/OSA was more efficient and effective at modulating starch properties during the initial period (approx. 10 h), as seen by the rapid evolutions in starch structural disruption and OSA esterification. Thus, the BM/OSA modification can serve as a viable and cost-effective approach for producing octenyl succinate starches where low viscosity (at relatively high concentrations) and high paste stability are desired.",

keywords = "Ball milling, Octenyl succinylation, Physicochemical properties, Starch",

author = "Nannan Li and Meng Niu and Binjia Zhang and Siming Zhao and Shanbai Xiong and Fengwei Xie",

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AU - Li, Nannan

AU - Niu, Meng

AU - Zhang, Binjia

AU - Zhao, Siming

AU - Xiong, Shanbai

AU - Xie, Fengwei

PY - 2017/1/2

Y1 - 2017/1/2

N2 - This work concerns the effects of concurrent ball milling (BM) and octenyl succinic anhydride (OSA) modification on the starch microstructure and physicochemical properties (swelling, emulsifying, and rheological). Unlike normal OSA-modified starches, the BM/OSA-modified starch displayed new features such as reduced viscosity and rigidity but increased paste stability during shearing, heating and cooling, regardless of the substitution degree. More interestingly, while the physicochemical properties could be regulated by simply altering the BM treatment time, BM/OSA was more efficient and effective at modulating starch properties during the initial period (approx. 10 h), as seen by the rapid evolutions in starch structural disruption and OSA esterification. Thus, the BM/OSA modification can serve as a viable and cost-effective approach for producing octenyl succinate starches where low viscosity (at relatively high concentrations) and high paste stability are desired.

AB - This work concerns the effects of concurrent ball milling (BM) and octenyl succinic anhydride (OSA) modification on the starch microstructure and physicochemical properties (swelling, emulsifying, and rheological). Unlike normal OSA-modified starches, the BM/OSA-modified starch displayed new features such as reduced viscosity and rigidity but increased paste stability during shearing, heating and cooling, regardless of the substitution degree. More interestingly, while the physicochemical properties could be regulated by simply altering the BM treatment time, BM/OSA was more efficient and effective at modulating starch properties during the initial period (approx. 10 h), as seen by the rapid evolutions in starch structural disruption and OSA esterification. Thus, the BM/OSA modification can serve as a viable and cost-effective approach for producing octenyl succinate starches where low viscosity (at relatively high concentrations) and high paste stability are desired.

KW - Ball milling

KW - Octenyl succinylation

KW - Physicochemical properties

KW - Starch

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ER -

Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch

Abstract

Funding

Keywords

ASJC Scopus subject areas

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