Academic Journal
Enhanced emulsifying properties of octenyl succinic anhydride starch by homogeneous modification in KOH/urea aqueous solution.
| Τίτλος: | Enhanced emulsifying properties of octenyl succinic anhydride starch by homogeneous modification in KOH/urea aqueous solution. |
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| Συγγραφείς: | Chen C; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. Electronic address: chenchong409@cau.edu.cn., Kang Y; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China., Song Y; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China., Fan X; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China., Wang S; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China., Li K; Beijing Vocational College of Agriculture, Beijing 102442, China., Ren F; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. Electronic address: renfazheng@cau.edu.cn., Wang P; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. Electronic address: wpj1019@cau.edu.cn., Zhang Y; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address: zhangyan@gsau.edu.cn., Liu S; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. Electronic address: siyuan.liu@cau.edu.cn., Zhang W; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. Electronic address: zhangweibo@cau.edu.cn. |
| Πηγή: | Food chemistry [Food Chem] 2026 Oct 01; Vol. 525 (Pt 3), pp. 150538. Date of Electronic Publication: 2026 Jul 23. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Starch*/chemistry , Starch*/analogs & derivatives , Emulsifying Agents*/chemistry , Urea*/chemistry , Hydroxides*/chemistry , Potassium Compounds*/chemistry , Succinic Anhydrides*/chemistry, Emulsions/chemistry ; Particle Size |
| Περίληψη: | Octenyl succinic anhydride starch (OSA-starch) is a widely used food-grade emulsifier. However, the heterogeneous synthesis process resulting from insoluble starch granules limits the functional properties of OSA-starch (HeOSA-starch). In this study, KOH/urea solution was used to dissolve starch to prepare OSA-starch via homogeneous modification (HoOSA-starch), and its emulsifying properties were investigated. Homogeneous modification significantly improved the degree of substitution and dispersibility of OSA-starch. Emulsions stabilized by HoOSA-starch exhibited superior stability than those stabilized by HeOSA-starch with lower variations in backscattered light intensity and smaller droplet sizes. Gelatinization improved the dispersibility and emulsifying properties of HeOSA-starch, though they remained inferior to those of HoOSA-starch, suggesting that gelatinization cannot replicate the advantages of homogeneous modification. Increased electrostatic repulsion, surface activity, and interfacial film strength were the driving force for enhanced stability of HoOSA-starch stabilized emulsions. Overall, this study highlights the advantages of homogeneous modification in optimizing the functional properties of OSA-starch. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Emulsion; Homogeneous modification; OSA-starch; Stability |
| Substance Nomenclature: | 9005-25-8 (Starch) 0 (Emulsions) 0 (Emulsifying Agents) 8W8T17847W (Urea) WZH3C48M4T (potassium hydroxide) 0 (Hydroxides) 0 (Potassium Compounds) 0 (octenyl succinic anhydride-modified starch) 0 (Succinic Anhydrides) |
| Entry Date(s): | Date Created: 20260728 Date Completed: 20260906 Latest Revision: 20260906 |
| Update Code: | 20260906 |
| DOI: | 10.1016/j.foodchem.2026.150538 |
| PMID: | 42520613 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.150538 |