TY - JOUR
T1 - Influence of gelatinization degree and octenyl succinic anhydride esterification on the water sorption characteristics of corn starch
AU - Lopez-Silva, Madai
AU - Agama-Acevedo, Edith
AU - Bello-Perez, Luis A.
AU - Alvarez-Ramirez, Jose
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/10/15
Y1 - 2021/10/15
N2 - The effects of gelatinization degree (GD) and octenyl succinic anhydride (OSA) esterification in the sorption-desorption characteristics of normal corn starch (NCS) were studied. NCS was subjected to different GD (53, 70, and 96%) with an extruder and lyophilized. FTIR analysis revealed that GD increased the hydrated (995/1022 ratio) and decreased the short-range ordered (1022/1047 ratio). The equilibrium sorption-desorption curve of starches was obtained for water activities up to 0.95 and fitted with the Guggenheim-Anderson-de Boer (GAB) model. Gelatinization of corn starch decreased its water sorption capacity, increased its sorption hysteresis and decreased its monolayer moisture content. OSA treatment of NCS reduced the water sorption capacity, hysteresis, and monolayer moisture content as reflected by slight variations of these parameters with the GD. A principal component analysis showed that GD and OSA esterification are mutually independent treatments, which can provide different effects on the water sorption characteristics of NCS.
AB - The effects of gelatinization degree (GD) and octenyl succinic anhydride (OSA) esterification in the sorption-desorption characteristics of normal corn starch (NCS) were studied. NCS was subjected to different GD (53, 70, and 96%) with an extruder and lyophilized. FTIR analysis revealed that GD increased the hydrated (995/1022 ratio) and decreased the short-range ordered (1022/1047 ratio). The equilibrium sorption-desorption curve of starches was obtained for water activities up to 0.95 and fitted with the Guggenheim-Anderson-de Boer (GAB) model. Gelatinization of corn starch decreased its water sorption capacity, increased its sorption hysteresis and decreased its monolayer moisture content. OSA treatment of NCS reduced the water sorption capacity, hysteresis, and monolayer moisture content as reflected by slight variations of these parameters with the GD. A principal component analysis showed that GD and OSA esterification are mutually independent treatments, which can provide different effects on the water sorption characteristics of NCS.
KW - Corn starch
KW - Esterification
KW - GAB model
KW - Gelatinization degree
KW - OSA
KW - Sorption isotherms
UR - http://www.scopus.com/inward/record.url?scp=85109437756&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2021.118378
DO - 10.1016/j.carbpol.2021.118378
M3 - Artículo
C2 - 34364622
AN - SCOPUS:85109437756
SN - 0144-8617
VL - 270
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 118378
ER -