Synthesis and partial characterization of octenylsuccinic starch from Phaseolus lunatus |
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Authors: | M. Segura-Campos L. Chel-Guerrero D. Betancur-Ancona |
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Affiliation: | aFacultad de Ingeniería Química, Universidad Autónoma de Yucatán, Av. Juárez No. 421, Cd. Industrial, C.P. 97288, Apdo. Postal 26, Suc. Las Fuentes, Mérida, Yucatan, Mexico |
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Abstract: | Phaseolus lunatus starch was modified by esterification with octenyl succinic anhydride (OSA) and reaction effect evaluated in terms of chemical composition, gelatinization, pasting and emulsification properties. Succinylation was done using a 23 factorial design with four replicates of the central treatment. Evaluated factors and levels were OSA concentration (1% and 3%), pH (7 and 9) and reaction time (30 and 60 min). Succinyl group percentage was the response variable. The optimum treatment was a reaction with 3% OSA at pH 7 for 30 min, which produced 0.5083% succinyl groups and 0.0083° of substitution. No significant changes were observed in proximate composition between the native and derivative starches. Apparent amylose level decreased notably from 32.4% to 23.6% due to OSA inclusion. Succinylation decreased starch gelatinization temperature (75.3–64.6 °C), decreased enthalpy (10.7–9.7 J/g), increased viscosity (700–1000 BU), increased emulsifying capacity (0.47–0.53 ml oil/ml sample), and made emulsions more stable over time. Starch modification did not, however, improve stability in heating–cooling processes. |
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Keywords: | Phaseolus lunatus Starch Succinylation Octenylsuccinic anhydride Functional properties |
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