TY - JOUR
T1 - Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid
AU - Lopez-Silva, Madai
AU - Agama-Acevedo, Edith
AU - Yee-Madeira, Hernani
AU - Bello-Perez, Luis A.
AU - Alvarez-Ramirez, Jose
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2022/5/1
Y1 - 2022/5/1
N2 - Normal corn starch (∼26% amylose content) was subjected to different degrees of extrusion-based pregelatinization (55, 75, and 95%) to improve the efficiency of octenyl succinic anhydride (OSA) esterification. The partial disruption of the native semi-crystalline structure was verified with X-ray diffraction and Fourier transform infrared analysis. It was found that partial gelatinization (pregelatinization) reduced the relative crystallinity, which is an effect that was magnified by OSA esterification. Polarized and scanning electron microscopies revealed gradual destruction of the starch granules, yielding a fraction of insoluble remnants for high gelatinization degrees. The emulsification index showed a marked increase of about 18% by single extrusion treatment. However, fully stable emulsions (emulsification index = 1.0) were obtained by dual extrusion-esterification treatment. The hardness of hydrogels was reduced by pregelatinization. Principal component analysis revealed that most starch characteristics were mutually interdependent and that the impact of gelatinization degree was independent of the impact of OSA esterification.
AB - Normal corn starch (∼26% amylose content) was subjected to different degrees of extrusion-based pregelatinization (55, 75, and 95%) to improve the efficiency of octenyl succinic anhydride (OSA) esterification. The partial disruption of the native semi-crystalline structure was verified with X-ray diffraction and Fourier transform infrared analysis. It was found that partial gelatinization (pregelatinization) reduced the relative crystallinity, which is an effect that was magnified by OSA esterification. Polarized and scanning electron microscopies revealed gradual destruction of the starch granules, yielding a fraction of insoluble remnants for high gelatinization degrees. The emulsification index showed a marked increase of about 18% by single extrusion treatment. However, fully stable emulsions (emulsification index = 1.0) were obtained by dual extrusion-esterification treatment. The hardness of hydrogels was reduced by pregelatinization. Principal component analysis revealed that most starch characteristics were mutually interdependent and that the impact of gelatinization degree was independent of the impact of OSA esterification.
KW - Corn starch
KW - Emulsification index
KW - Functional characteristics
KW - OSA esterification
KW - Pregelatinization
UR - http://www.scopus.com/inward/record.url?scp=85120168514&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2021.131657
DO - 10.1016/j.foodchem.2021.131657
M3 - Artículo
C2 - 34848086
AN - SCOPUS:85120168514
SN - 0308-8146
VL - 375
JO - Food Chemistry
JF - Food Chemistry
M1 - 131657
ER -