TY - JOUR
T1 - Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties
AU - Velásquez-Barreto, Frank F.
AU - Bello-Pérez, Luis A.
AU - Yee-Madeira, Hernani
AU - Alvarez-Ramirez, Jose
AU - Velezmoro-Sánchez, Carmen E.
N1 - Funding Information:
Authors acknowledge to National Council of Science and Technology (CONCYTEC) and National Agrarian University La Molina for supporting the development of the research work.
Funding Information:
Authors acknowledge to National Council of Science and Technology (CONCYTEC) and National Agrarian University La Molina for supporting the development of the research work.
Publisher Copyright:
© 2020 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
PY - 2020/5/1
Y1 - 2020/5/1
N2 - This work studies the physicochemical, molecular, and emulsification properties of Oxalis tuberosa (oca) starch modified with octenyl succinic anhydride (OSA). Freshly harvested oca tubers are washed and selected, and starch is extracted by tuber size reductions and successive washes. Modifications are performed with OSA for 6 h at pH 8.5–9. Mean particle size increases, while temperature and enthalpy of gelatinization decrease with OSA modification. In addition, peak, breakdown, and final viscosities increase as caused by partial disorganization of starch components during chemical modifications, an effect that is exhibited by variations of X-ray diffraction type and crystallinity. Oca-OSA starch produces pastes with pseudoplastic behavior and emulsions with higher emulsification properties in comparison with the native starch. These results indicate that esterification of oca starch with OSA can be used to produce starches with desired physicochemical and emulsification properties.
AB - This work studies the physicochemical, molecular, and emulsification properties of Oxalis tuberosa (oca) starch modified with octenyl succinic anhydride (OSA). Freshly harvested oca tubers are washed and selected, and starch is extracted by tuber size reductions and successive washes. Modifications are performed with OSA for 6 h at pH 8.5–9. Mean particle size increases, while temperature and enthalpy of gelatinization decrease with OSA modification. In addition, peak, breakdown, and final viscosities increase as caused by partial disorganization of starch components during chemical modifications, an effect that is exhibited by variations of X-ray diffraction type and crystallinity. Oca-OSA starch produces pastes with pseudoplastic behavior and emulsions with higher emulsification properties in comparison with the native starch. These results indicate that esterification of oca starch with OSA can be used to produce starches with desired physicochemical and emulsification properties.
KW - gelatinization
KW - octenyl succinic anhydride starch
KW - Oxalis tuberosa
KW - X-ray diffraction
UR - http://www.scopus.com/inward/record.url?scp=85081369066&partnerID=8YFLogxK
U2 - 10.1002/star.201900305
DO - 10.1002/star.201900305
M3 - Artículo
AN - SCOPUS:85081369066
SN - 0038-9056
VL - 72
JO - Starch/Staerke
JF - Starch/Staerke
IS - 5-6
M1 - 1900305
ER -