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Amritpal Kaur - One of the best experts on this subject based on the ideXlab platform.
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properties of octenyl Succinic Anhydride osa modified starches and their application in low fat mayonnaise
International Journal of Biological Macromolecules, 2019Co-Authors: Ritika Bajaj, Narpinder Singh, Amritpal KaurAbstract:Wheat starch (WS), corn starch (CS), waxy corn starch (WCS), potato starch (PS), sweet potato (SP), rice starch (RS) and kidney bean (KB) were modified using octenyl Succinic Anhydride (OSA) and evaluated for various properties. Degree of substitution (DS) showed significant increase with increase in amylose (AM) content. OSA modified starches showed higher paste viscosities compared to their native counterparts. OSA groups acted majorly on the surface and caused some superficial pores, but crystalline pattern was not significantly altered for all starches. OSA modified starches were used in preparing low fat mayonnaise by substituting 75% fat. OSA modified starches enhanced the emulsifying properties of mayonnaise. Mayonnaises prepared using OSA modified starches were evaluated for phase separation, brightness (L*), color index (dE), and rheological parameters (G' and G″). Mayonnaises prepared using OSA modified starches showed higher G' and exhibited gel like structure. Fat substituted (FS) mayonnaise was preferred over full fat (FF) mayonnaise by the consumers. No significant effect of fat substitution was observed on particle size and phase separation for all mayonnaise samples.
Maria Laura Foresti - One of the best experts on this subject based on the ideXlab platform.
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synthesis and characterization of octenyl Succinic Anhydride modified starches for food applications a review of recent literature
Food Hydrocolloids, 2018Co-Authors: Luz Altuna, M L Herrera, Maria Laura ForestiAbstract:Abstract Starch is esterified with octenyl Succinic Anhydride (OSA) to yield a hydrocolloid with amphiphilic properties, octenyl succinylated starch (OS-starch). OS-starch finds wide application in the food industry mainly as emulsifier, encapsulating agent and fat replacer. As a result of the new hydrophobic groups introduced and concomitant changes produced in the granules structure, OSA modified starches typically show reduced gelatinization temperature and enthalpy, lower digestibility, higher swelling power, and increased paste viscosity and paste clarity. Traditionally, OS-starches have been synthesized in aqueous slurry under mild alkaline conditions, resulting in reaction taking place mainly on the surface and amorphous regions of starch granules. However, in the last years, alternative methodologies and modifications to the conventional method (e.g. in situ mechanical and ultrasonic assistance, and hydrothermal, mechanical, enzymatic and chemical pretreatments of starch) have received much attention; aiming to increase reaction efficiency, reduce reaction time, attain a more even distribution of ester groups within the granules, and/or produce OS-starches with enhanced or specific properties. Considering the importance of octenyl succinylation methodology on the resulting OS-starch structure, functional properties, and uses derived from them, in the current review OS-starch production routes, products properties and main food applications described in the literature within the last five years have been summarized.
Leandro Vinicius Alves Gurgel - One of the best experts on this subject based on the ideXlab platform.
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adsorption of cu ii cd ii and pb ii from aqueous single metal solutions by sugarcane bagasse and mercerized sugarcane bagasse chemically modified with Succinic Anhydride
Carbohydrate Polymers, 2008Co-Authors: Leandro Vinicius Alves Gurgel, Rossimiriam Pereira De FreitasAbstract:This work describes the preparation of new chelating material from mercerized sugarcane bagasse. The first part treats the chemical modification of non-mercerized sugarcane bagasse (SCB) and twice-mercerized sugarcane bagasse (MMSCB) with Succinic Anhydride. Mass percent gains (mpg) and degrees of succinylation (DS) of succinylated non- and twice-mercerized sugarcane bagasse 1 (SCB 1 and MMSCB 1) were calculated. MMSCB 1 exhibited an increase in mpg and DS of 49.2% and 0.9 mmol/g in relation to SCB 1. SCB 2 and MMSCB 2 were obtained by treatment of MMSCB 1 and SCB 1 with bicarbonate solution to release the carboxylate functions and characterized by FTIR. The second part evaluates and compares the adsorption capacity of SCB 2 and MMSCB 2 for Cu 2+ ,C d 2+ and Pb 2+ ions in an aqueous single metal solution. Adsorption isotherms were developed using Langmuir model. MMSCB 2 exhibited an increase in Qmax for Cd 2+
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adsorption of cu ii cd ii and pb ii from aqueous single metal solutions by cellulose and mercerized cellulose chemically modified with Succinic Anhydride
Bioresource Technology, 2008Co-Authors: Leandro Vinicius Alves Gurgel, Osvaldo Karnitz, Rossimiriam Pereira De Freitas Gil, Laurent Frederic GilAbstract:This work describes the preparation of new chelating material from mercerized cellulose. The first part treats the chemical modification of non-mercerized cellulose (cell 1) and mercerized cellulose (cell 2) with Succinic Anhydride. Mass percent gains (mpg) and degree of succinylation (DS) of cell 3 (from cell 1) and cell 4 (from cell 2) were calculated. Cell 4 in relation to cell 3 exhibited an increase in mpg and in the concentration of carboxylic functions of 68.9% and 2.8 mmol/g, respectively. Cells 5 and 6 were obtained by treatment of cells 3 and 4 with bicarbonate solution to release the carboxylate functions and characterized by FTIR. The second part compares the adsorption capacity of cells 5 and 6 for Cu2+, Cd2+, and Pb2+ ions in an aqueous single metal solution. Adsorption isotherms were developed using Langmuir model. Cell 6 in relation to cell 5 exhibited an increase in Qmax for Cu2+ (30.4 mg/g), Cd2+ (86.0 mg/g) and Pb2+ (205.9 mg/g).
Noorlaila Ahmad - One of the best experts on this subject based on the ideXlab platform.
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effect of octenylsuccinylation on physicochemical thermal morphological and stability of octenyl Succinic Anhydride osa modified sago starch
Food Hydrocolloids, 2018Co-Authors: N Zainal F Abiddin, Anida Yusoff, Noorlaila AhmadAbstract:Abstract Sago starch ( Metroxylon sagu ) and gelose 80 starches were esterified with octenyl Succinic Anhydride (OSA) and effect of the reaction was evaluated in terms of physicochemical properties. The degree of substitution (DS) of 0.0120 was obtained for OSA sago starch and 0.0145 for OSA gelose 80 starch. The amylose content of OSA starches (OSA sago starch: 25.27%; OSA gelose 80: 70.70%) was found to decrease significantly ( p −1 and 1566 cm −1 due to C=O and RCOO-, respectively. The particle size of both OSA starches significantly ( p
Yuguo Zheng - One of the best experts on this subject based on the ideXlab platform.
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production of octenyl Succinic Anhydride modified waxy corn starch and its characterization
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Yin Li, Yaniv Ravee, Lifeng Ping, Jianmiao Xu, Geng Li, Yajun Wang, Jiangning Song, Yuguo ZhengAbstract:The objective of this work is to investigate the effects of reaction conditions on the synthesis of octenyl Succinic Anhydride (OSA)-modified starch from waxy corn starch and to study the characteristics of the OSA-modified starch as well as its applications. A mathematical model was developed to investigate the influences of various processing condition factors on the production of the OSA-modified waxy corn starch production and predict the optimum reaction conditions. The maximal degree of substitution (DS) of OSA-modified waxy corn starch (0.0204) was predicted to occur when the starch concentration was 31.2%, the pH was 8.6, the reaction temperature was 33.6 °C, and the reaction time was 18.7 h. Repeated reactions for producing OSA-modified waxy corn starch were carried out in a 5 m3 reactor under the optimized conditions for verification of the model. The characteristics of modified waxy corn starch including infrared spectrum, scanning electron microscopy, and pasting property were tested and emuls...
