Submitted to: Journal of Nahrung
Publication Type: Peer reviewed journal
Publication Acceptance Date: 9/18/2002
Publication Date: 1/1/2003
Citation: Shih, F.F., Daigle, K.W. 2003. Gelatinization and pasting properties of rice starch modified with 2-octen-1-ylsuccinic anhydride. Journal of Nahrung. Interpretive Summary: Rice starch is a plentiful and desirable food ingredient. However, in order to be fully utilized in foods, rice starch needs improvement in such properties as solubility in water and ability to emulsify oil. Rice starch was modified with 2-octen-1-ylsuccinic anhydride (OSA), and the resulting pasting and gelling properties were investigated. With increased OSA treatment, the starch generally swelled at lower temperatures to a more viscous paste. The study enhances understanding of the chemistry of starch modification. The technology could have an impact on promoting the use of rice starch in the food ingredient market. Consumers will benefit from a more nutritious rice product.
Technical Abstract: Starch is used as a food ingredient in many products. However, in its native state, starch exists in the form of partially crystalline water-insoluble granules. When dispersed and heated in water, starch granules gelatinize, losing the crystalline organization and swelling irreversibly to form a viscous paste. Lack of pasting consistency and stability has limited the use of starch in foods. Specifically, native starch needs modification to develop desirable functional properties such as solubility, texture, adhesion, dispersion, and heat tolerance. In particular, starch needs to be modified to enhance its emulsifying capacity. Efforts have been made to treat starch with dicarboxylic acid anhydrides that result in starch esters containing both hydrophilic and hydrophobic groups that are excellent emulsifying agents. A popular modification involves succinic anhydride treatment of corn starch using either the batch method or extrusion.