Research ArticleEffect of CaCl2 pre-treatment on the succinylation of potato starch
Introduction
The functional limitations of native starch restrict its use in some industries. Hence, modification of starch using chemical, physical and enzymatic methods has been the subject of intensive research over the last 50 years (BeMiller and Huber, 2015, Wang and Copeland, 2015). Chemical modification often involves introducing functional groups into the starch molecules to provide a variety of physico-chemical benefits by enhancing the functionality of the starch to suit specific industrial applications (Masina et al., 2017). Octenyl succinic anhydride (OSA), a dicarboxylic acid anhydride, can form starch octenylsuccinate containing bi-functional groups with both hydrophilic (sugar part) and hydrophobic (octenyl part) character (Han and Lim, 2012, Sweedman et al., 2013). OSA-starch produces strong films at the oil-water interface and emulsions that are resistant to breaking up, which find uses in applications in salad dressings, creams and coatings (Liu et al., 2008).
The synthesis of OSA-starch is performed typically by mixing granular starch and OSA in mild aqueous alkaline medium. Due to the low solubility of OSA in water, the reaction can be slow and often occurs heterogeneously (Shogren, Viswanathan, Felker, & Gross, 2000). To improve the reaction efficiency, several starch pre-treatment methods have been developed, including hydrothermal (Chen et al., 2014, Jiranuntakul et al., 2014), hydrothermal-alkali and freezing-thawing (Wang, Li, Wang, & Copeland, 2017), ball milling (Zhang, Zhao, & Xiong, 2010), enzymatic (Bai and Shi, 2011, Huang et al., 2010), and ultrasound (Chen, Huang, Fu, & Luo, 2014).
The CaCl2 and LiCl solutions are known to induce starch gelatinization at room temperature, with the extent of gelatinization depending on the types and concentrations of salts (Jane, 1993). Potato starch granules have been shown to undergo gelatinization from the granule periphery in a high concentration CaCl2 solution (4 M), (Jane and Shen, 1993, Koch and Jane, 2000). Chemical surface gelatinization has been used as an approach to investigate the internal structure of starch granules by removing the gelatinized granule surface from the ungelatinized remaining parts (Kuakpetoon and Wang, 2007, Pan and Jane, 2000). Chemical surface gelatinization following modification of starch with OSA in the presence of acetic anhydride and hypochlorite has also been used to investigate the reaction sites of chemical reagents on starch molecules (Huang et al., 2010, Kuakpetoon and Wang, 2008, Wang et al., 2013).
In the present study, the idea of chemically gelatinizing the surface of granules to render them more susceptible to modification reactions was applied for the first time in the modification of potato starch with OSA. Low concentrations of CaCl2 solutions (0.05–1.0 M) were used to reduce the extent of disruption of starch structure. The effects of CaCl2 pre-treatment on the subsequent OSA modification were investigated by characterizing the structure and physico-chemical properties of the pre-treated and derivatized starches. This study provides an alternative way to improve the reaction efficiency of starch modification with OSA, which will be potentially interesting for food and other industries.
Section snippets
Materials
Potato starch (25% amylose) and OSA (97% purity) were purchased from Sigma-Aldrich Chemical Co. (St. Louis, MO, USA). HCl-isopropyl alcohol solution (0.2 mol/L) and sodium dodecyl sulphate were purchased from Sinopharm Chemical Reagent Co., Ltd (Shanghai, China). Arawana soybean salad oil was supplied by Yihai Kerry Limited (Tianjin, China). Filter paper (1003-110 Grade 3) was obtained from Whatman Co. (Metterstone, UK). Other chemicals were all of analytical grade.
Pre-treatment of starch with CaCl2 solution
Potato starch (30 g, dry
The DS and RE of OSA modified starches
Compared with native starch, OSA-starches showed two new IR bands at 1726 and 1572 cm−1 (Fig. 1). These bands, which were assigned to the carbonyl group and the asymmetric stretch of vibration of carboxylate group, indicated that OSA was successfully esterified with starch (Wang, Wang et al., 2017). Compared to starch that did not undergo pre-treatment, modification of starch pre-treated with 1.0 M CaCl2 solution occurred with both increased modification efficiency (72.7% vs 70.1%) and DS
Discussion
In the present study, potato starch was pre-treated with four concentrations of CaCl2 solutions prior to OSA modification. Pre-treatment with 1.0 M CaCl2 solution disrupted slightly the granular morphology and crystalline structure. The resulting OSA-1.0 M-starch showed higher DS and RE compared with OSA-starch and other OSA-modified pre-treated starches, indicating that 1.0 M CaCl2 pre-treatment increased the susceptibility of potato starch to OSA attack. Pre-treatment with 0.05 to 0.5 M CaCl2
Conclusions
Pre-treatment of potato starch with 1.0 M CaCl2 increased the reaction efficiency and degree of substitution on subsequent OSA modification, but these effects were not observed at lower concentrations of CaCl2. Some structural disruption of the potato starch granules was noted after pre-treatment with 1.0 M CaCl2, but little or none seemed to occur at lower concentrations. Nevertheless, compared with native potato starch, pre-treatment of granules with all concentrations of CaCl2 significantly
Declaration of interests
None.
Acknowledgements
The authors acknowledge the financial support from National Key Research and Development Program of China (2017YFD0400200), National Natural Science Foundation of China (31871796, 31522043) and Natural Science Foundation of Tianjin City (17JCJQJC45600, 18ZYPTJC00020).
References (37)
- et al.
Structure and preparation of octenyl succinic esters of granular starch, microporous starch and soluble maltodextrin
Carbohydrate Polymers
(2011) - et al.
Effect of octenylsuccinylation on physicochemical and functional properties of waxy maize and amaranth starches
Carbohydrate Polymers
(2007) - et al.
Effects of hydrothermal pretreatment on subsequent octenylsuccinic anhydride (OSA) modification of cornstarch
Carbohydrate Polymers
(2014) - et al.
Ultrasonic effect on the octenyl succinate starch synthesis and substitution patterns in starch granules
Food Hydrocolloids
(2014) - et al.
Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains
Food Hydrocolloids
(2018) - et al.
Effect of gamma-irradiation on pasting and emulsification properties of octenyl succinylated rice starches
Carbohydrate Polymers
(2012) - et al.
The effect of enzymatic pretreatments on subsequent octenyl succinic anhydride modifications of cornstarch
Food Hydrocolloids
(2010) - et al.
Characterization of remaining granules of acetylated starch after chemical surface gelatinization
Carbohydrate Polymers
(2010) - et al.
Internal structure of the potato starch granule revealed by chemical gelatinization
Carbohydrate Research
(1993) - et al.
Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization
Carbohydrate Research
(2007)
Locations of hypochlorite oxidation in corn starches varying in amylose content
Carbohydrate Research
A review of the chemical modification techniques of starch
Carbohydrate Polymers
Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch
Food Chemistry
Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids
Carbohydrate Polymers
Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review
Carbohydrate Polymers
Substituent distribution changes the pasting and emulsion properties of octenylsuccinate starch
Carbohydrate Polymers
Effect of alkali treatment on structure and function of pea starch granules
Food Chemistry
Effects of hydrothermal-alkali and freezing-thawing pre-treatments on modification of corn starch with octenyl succinic anhydride
Carbohydrate Polymers
Cited by (11)
The influence mechanism of pH and hydrothermal processing on the interaction between cyanidin-3-O-glucoside and starch
2023, Food HydrocolloidsCitation Excerpt :However, native starch shows low solubility in any conventional solvent despite being highly hydrophilic due to its compact granular structure, which influences its application. Thus, many researchers have synthesized chemically modified starches and enzymatical modifications of starch, such as octenyl succinic anhydride starch (Gilet et al., 2018; Wang et al., 2019), acylated starch (Yepes, Arango, Rodriguez, Arteaga, & Porras, 2021), cross-linked starch (Han et al., 2022), oxidized starch (Wu, Wu, & Lai, 2022), and highly branched corn starch (Gu, Chen, & Tian, 2021) to improve their functionality and broaden their applications as a delivery matrix for nutrients (Masina et al., 2017). However, chemically modified starches can retain some organic reagents, which are potentially harmful to the human body, and the process of manufacturing is not eco-friendly (Imre & Vilaplana, 2020).
Atmospheric pressure plasma jet pretreatment to facilitate cassava starch modification with octenyl succinic anhydride
2022, Food ChemistryCitation Excerpt :The onset temperature and ΔH decrease because the introduction of the hydrophobic alkenyl groups of OSA weakens internal hydrogen bonds and enhances structural flexibility; as a result, starch swells at a low temperature, and ΔH gradually decreases (Lawal, 2004). Similarly, ΔH of corn starch and potato starch decreased after modification with OSA (Tong, Deng, & Sun, 2019; Wang et al., 2019). Fig. 4a showed the visual appearance of fresh emulsions stabilized by different starch samples.
Revisiting the Formation of Starch-Monoglyceride-Protein Complexes: Effects of Octenyl Succinic Anhydride Modification
2023, Journal of Agricultural and Food ChemistrySubstitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles
2023, Food Science and Technology (Brazil)In vitro digestibility, pasting, and thermal properties of Arenga pinnata (Wurmb.) Merr starch citrate
2022, Journal of Food Processing and Preservation
- 1
These authors contributed equally.