Browse
Submit Data
Databases
API
Help

Dataset Information

25 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality.

ABSTRACT: The purpose of this study was to reveal the influence mechanism of preparing high quality modified starch by ultrasonic-assisted treatment. In this paper, ultrasonic modified starch and octenyl succinic anhydride (OSA) modified starch were prepared under ultrasonic conditions. The effect of ultrasound on the structure and properties of native starch were studied to see whether ultrasound could produce mechanochemical effect on starch granules. Then the mechanism of ultrasonic effect on the quality of OSA-modified starch was revealed by mechanochemical effect. The results showed that the morphology and crystalline regions of starch granules were destroyed after ultrasonic treatment, and the structure and properties of starch granules changed in different stages. These changes showed that ultrasonic treatment produced significant mechanochemical effect on starch granules. Thus the quality of OSA-modified starch prepared by ultrasonic-assisted treatment was improved significantly, and its influence mechanism was analyzed using the theory of mechanochemistry.

SUBMITTER: Zhang Y

PROVIDER: S-EPMC7011029 | biostudies-literature |

REPOSITORIES: biostudies-literature

ACCESS DATA

Json Xml

Similar Datasets

Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch.

Project description:The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.

| S-EPMC9612171 | biostudies-literature

Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State.

Project description:The emulsifying ability of OSA-modified and native starch in the granular form, in the dissolved state and a combination of both was compared. This study aims to understand mixed systems of particles and dissolved starch with respect to what species dominates at droplet interfaces and how stability is affected by addition of one of the species to already formed emulsions. It was possible to create emulsions with OSA-modified starch isolated from Quinoa as sole emulsifier. Similar droplet sizes were obtained with emulsions prepared at 7% (w/w) oil content using OSA-modified starch in the granular form or molecularly dissolved but large differences were observed regarding stability. Pickering emulsions kept their droplet size constant after one month while emulsions formulated with OSA-modified starch dissolved exhibited coalescence. All emulsions stabilized combining OSA-modified starch in granular form and in solution showed larger mean droplet sizes with no significant differences with respect to the order of addition. These emulsions were unstable due to coalescence regarding presence of free oil. Similar results were obtained when emulsions were prepared by combining OSA-modified granules with native starch in solution. The degree of surface coverage of starch granules was much lower in presence of starch in solution which indicates that OSA-starch is more surface active in the dissolved state than in granular form, although it led to unstable systems compared to starch granule stabilized Pickering emulsions, which demonstrated to be extremely stable.

| S-EPMC4968836 | biostudies-literature

Construction of octenyl succinic anhydride modified porous starch for improving bioaccessibility of β-carotene in emulsions.

Project description:Modified porous starch (PS), by introducing octenyl succinic anhydride (OSA) moieties, was synthesized successfully, which was applied as an emulsion of β-carotene for the first time. The pores and channels within porous starch provided more possibilities for OSA to modify starch. The ester linkage of OSA modified PS with different degrees of substitution (DS) were confirmed by both 13C solid-state NMR and Fourier transform-infrared spectroscopy (FT-IR). The hydrophobic octenyl succinic and hydrophilic hydroxyl groups of OSA modified PS showed the good emulsifying capability, which could be utilized to prepare β-carotene emulsions. And the bioaccessibility of β-carotene was also enhanced with increasing DS of OSA modified starch. This study not only paves a new way using porous starches for modification of starch, but also offers an attractive alternative for obtaining emulsion-based delivery systems for bioactive components.

| S-EPMC9049959 | biostudies-literature

Octenyl Succinic Anhydride-Modified Starch Attenuates Body Weight Gain and Changes Intestinal Environment of High-Fat Diet-Fed Mice.

Project description:Effects of octenylsuccinate (OS) starch on body composition and intestinal environment in high-fat diet-fed mice were investigated. C57BL/6J mice were treated with a regular-fat (RF) diet, a high-fat (HF) diet, or a high-fat diet supplemented with OS starch (HFOSS). Fecal short-chain fatty acids (SCFAs) were quantified using gas chromatography, and the fecal microbiota profile was analyzed by 16S rDNA sequencing. One-way ANOVA and metastats analysis were performed for statistical analysis. After 22 weeks of feeding, mice in the HFOSS group had significantly lower body weight, body fat, liver weight, and cumulative food intake than those in the HF group but higher than that of the RF group. Fecal total SCFA, acetic, propionic, and butyric acid concentrations were significantly higher in the HFOSS group than that in the HF and RF groups. OS starch intervention increased the relative abundance of Parabacteroides, Alistipes, and Ruminiclostridium_5 and decreased that of Tyzzerella, Oscillibacter, Desulfovibrio, and Anaerotruncus compared with the RF and HF groups. The relative abundance of Lachnospiraceae_UCG-006 in the HFOSS group was lower than that in the HF group but higher than that in the RF group. In conclusion, OS starch prevents fat accumulation in high-fat diet-fed mice and might provide potential health benefits due to its fermentability in the gut and its ability to regulate gut microbial community structure.

| S-EPMC9563757 | biostudies-literature

Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract.

Project description:The effect of modification of sodium alginate on the beads properties was investigated and compared with unmodified alginate beads. The effect of storage conditions on the shelf life of the beads was determined. The modification of sodium alginate was achieved with octenyl succinic anhydride (OSA). Antioxidant activity and total phenolic compounds of the jujube extract was evaluated. Some physical and structural properties yield and encapsulation efficiency of the beads were measured. The encapsulation yield of the beads was significantly affected by modification of sodium alginate. The highest yield was observed in the alginate stored at ambient temperature on the day 14th which was 35.21%. The average beads size of alginate was 5.10 and 4.68 mm in modified and unmodified alginate beads, respectively. Modification also had a significant effect on the hardness of the beads. Higher Tg which ensures good product stability in thermal process was clearly seen in the modified beads maintained at ambient temperature. Fourier Transform Infrared Spectroscopy (FT-IR) revealed the existence of OH groups in the extract-loaded beads. These findings have important implications on designing preservation and delivery systems of soluble bioactive compounds of jujube extract to apply in development of new functional foods and drinks.

| S-EPMC8761605 | biostudies-literature

Immunomodulatory Activity of Octenyl Succinic Anhydride Modified Porang (Amorphophallus oncophyllus) Glucomannan on Mouse Macrophage-Like J774.1 Cells and Mouse Primary Peritoneal Macrophages.

Project description:Porang is a local plant of Indonesia, which has a high content of glucomannan. In this study, porang glucomannan (PG) was esterified with octenyl succinic anhydride (OSA) to enhance emulsion properties to be widely used in food industry. OSA-modified PG (OSA-PG) enhanced the phagocytosis activity of macrophage-like J774.1 cells and mouse peritoneal macrophages. In addition, OSA-PG increased the production of IL-6 and TNF-α by enhancing their gene expression. Immunoblot analysis displayed that OSA-PG tended to activate both nuclear factor-κB and mitogen-activated protein kinase cascades. Treatment of OSA-PG with polymyxin B revealed that cytokine production induced by OSA-PG was not caused by endotoxin contamination. Our findings also indicated that OSA-PG activates macrophages through not only Toll-like receptor (TLR) 4, but another receptor. Overall findings suggested that OSA-PG has a potential as an immunomodulatory food factor by stimulating macrophages.

| S-EPMC6152250 | biostudies-literature

Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions.

Project description:In this work, octenyl succinic anhydride (OSA) chemical modification with surfactant physical modification was combined to modify bovine bone gelatin (BBG) for emulsion stabilization at pH 6.0 (to simulate acidic food environment). OSA modification decreased the β-sheet percentage and increased β-turn percentage of BBG. Further, the combination of OSA modification with surfactant physical modification had obvious and different effects on the emulsifying properties of BBG. The creaming stability of gelatin/surfactant-stabilized emulsions was dependent on gelatin structure, surfactant type, and preparation pH. The emulsions stabilized by OBBG/Span 80 and OBBG/soybean lecithin (only blurry creaming at day 28) had significantly better creaming stability than other emulsions. These results demonstrated that the combination of OSA modification with surfactant modification could be applied to improve the emulsifying properties of BBG.

| S-EPMC9678971 | biostudies-literature

Preparation and Properties of Corn Starch/Chitin Composite Films Cross-Linked by Maleic Anhydride.

Project description:To improve the functional properties of starch-based films, chitin (CH) was prepared from shrimp shell powder and incorporated into corn starch (CS) matrix. Before blending, maleic anhydride (MA) was introduced as a cross-linker. Composite CS/MA-CH films were obtained by casting-evaporation approach. Mechanical property estimation showed that addition of 0-7 wt % MA-CH improved the tensile strength of starch films from 3.89 MPa to 9.32 MPa. Elongation at break of the films decreased with the addition of MA-CH, but the decrease was obviously reduced than previous studies. Morphology analysis revealed that MA-CH homogeneously dispersed in starch matrix and no cracks were found in the CS/MA-CH films. Incorporation of MA-CH decreased the water vapor permeability of starch films. The water uptake of the films was reduced when the dosage of MA-CH was below 5 wt %. Water contact angles of the starch films increased from 22° to 86° with 9 wt % MA-CH incorporation. Besides, the composite films showed better inhibition effect against Escherichia coli and Staphylococcus aureus than pure starch films.

| S-EPMC7408147 | biostudies-literature

Preparation and properties of propylene oxide and octenylsuccinic anhydride modified potato starches.

Project description:Starch was dually chemically modified for developing food-grade ingredients of lower digestibility and their properties were compared to those of single modified and native starches. Hydroxypropylation with propylene oxide (HP) followed by esterification with octenylsuccinic anhydride (OSA) of potato starch (P-native) produced derivatives with lower digestibility than esterification solely with OSA. The dextrose equivalent, maltose and glucose contents, which were used as the main indicators for in vitro digestion, were lower for modified starches. P-HP0.2-OSA0.0200 derivative was the least digestible; the glucose and maltose contents were lowered by 28.3 and 42.1% compared to P-native. The aggregation behavior of enzymatically hydrolyzed starch derivatives was studied in aqueous solution by employing the fluorescence probe and dynamic light scattering techniques. The critical aggregation concentration for OSA modified and dually modified starches varied from 1.2 to 3 g/L and from 0.125 to 0.48 g/L, respectively, depending on the degree of OSA substitution. The study showed that above a critical concentration the hydrolyzates of modified starches tend to form the aggregates with different properties depending both on the degree of OSA substitution and chemical structure.

| S-EPMC5223253 | biostudies-literature

Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness.

Project description:Sodium (salt) was encapsulated within the inner water phase of w1/o/w2 food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were modified by octenyl succinic anhydride (OSA) treatment (0-3%) to vary the degree of hydrophobicity of the emulsifying starch. During oral processing native salivary amylase hydrolysed the starch and destabilised the o/w emulsion releasing the inner w/o phase and subsequently sodium into the oral cavity, resulting in a salty taste. Whilst increasing OSA treatment levels increased the stability of the emulsion, intermediate or low levels of starch modification resulted in enhanced saltiness. It is therefore proposed that 1.5% OSA modified starch is optimal for sodium delivery and 2% OSA modified starch is optimal for sodium delivery in systems that require greater process stability. It is also shown that sodium release was further enhanced by oral processing and was positively correlated with native amylase activity. The results demonstrate a promising new approach for the reduction of salt or sugar in emulsion based foods.

| S-EPMC5405784 | biostudies-other

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data