Effect of octenylsuccinylation on morphological, particle size and surface activity of Octenyl Succinic Anhydride (OSA) modified sago starch. International Journal of Food Engineering, 3 (2). pp. 112-116. ISSN 2301-3664 (2017)
Abstract
Sago starch (Metroxylon sagu) and Gelose 80 was chemically esterified with Octenyl Succinic Anhydride (OSA) to produce hydrophobically starch which can act as emulsifier in oil-in-water emulsion (O/W). The modification of sago starch and Gelose 80 was conducted in aqueous phase following the optimum parameter: OSA concentration 5.0%, pH 7.20 and reaction time of 9.65 h. The study was conducted to investigate the morphological properties, particle size and surface activity of octenyl succinic anhydride (OSA) modified sago starch. The OSA sago starch had a degree of substitution (DS) of 0.0120. The morphology of starch granule examined by scanning electron microscopy (SEM) showed some rough surface and a few changes in shape of OSA starches. The particle size of both OSA starches significantly (p< 0.05) increased (OSA sago starch = 29.05 μm, OSA gelose 80 = 20.37 μm) due to structural disorder that occurs after modification. OSA sago starch showed an increase in surface tension from 58.40 to 60.80 mN/m with increased in OSA sago starch concentration from 0.01 to 1.0% w/v. The surface tension for OSA gelose 80 was 54.87 mN/m. The modification has improved native sago starch and Gelose 80 becoming surface active molecules which will be useful to be used in emulsion.
| Item Type: | Article |
|---|---|
| Keywords: | Food technology, Sago Starch, Octenyl Succinic Anhydride (OSA), Gelose 80, Emulsifier, Esterification |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Data Processing By Niche > Food Technology > Food Industry and Trade > Quality Control By Niche > Food Technology > Food Industry and Trade > Technological Innovations |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 27 Sep 2023 03:04 |
| Last Modified: | 27 Sep 2023 03:04 |
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