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Enhanced emulsifying properties of octenyl succinic anhydride starch by homogeneous modification in KOH/urea aqueous solution.

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Τίτλος: Enhanced emulsifying properties of octenyl succinic anhydride starch by homogeneous modification in KOH/urea aqueous solution.
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
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  Data: Enhanced emulsifying properties of octenyl succinic anhydride starch by homogeneous modification in KOH/urea aqueous solution.
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  Data: <searchLink fieldCode="AU" term="%22Chen+C%22">Chen C</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Kang+Y%22">Kang Y</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Song+Y%22">Song Y</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Fan+X%22">Fan X</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Wang+S%22">Wang S</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Li+K%22">Li K</searchLink>; Beijing Vocational College of Agriculture, Beijing 102442, China.<br /><searchLink fieldCode="AU" term="%22Ren+F%22">Ren F</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Wang+P%22">Wang P</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Zhang+Y%22">Zhang Y</searchLink>; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address: zhangyan@gsau.edu.cn.<br /><searchLink fieldCode="AU" term="%22Liu+S%22">Liu S</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Zhang+W%22">Zhang W</searchLink>; 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.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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  Data: <i>Publication</i>: Barking : Elsevier Applied Science Publishers<br /><i>Original Publication</i>: Barking, Eng., Applied Science Publishers.
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  Data: <searchLink fieldCode="MM" term="%22Starch%22">Starch*</searchLink>/<searchLink fieldCode="MM" term="%22Starch+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Starch%22">Starch*</searchLink>/<searchLink fieldCode="MM" term="%22Starch+analogs+%26+derivatives%22">analogs & derivatives</searchLink> <br /><searchLink fieldCode="MM" term="%22Emulsifying+Agents%22">Emulsifying Agents*</searchLink>/<searchLink fieldCode="MM" term="%22Emulsifying+Agents+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Urea%22">Urea*</searchLink>/<searchLink fieldCode="MM" term="%22Urea+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Hydroxides%22">Hydroxides*</searchLink>/<searchLink fieldCode="MM" term="%22Hydroxides+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Potassium+Compounds%22">Potassium Compounds*</searchLink>/<searchLink fieldCode="MM" term="%22Potassium+Compounds+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Succinic+Anhydrides%22">Succinic Anhydrides*</searchLink>/<searchLink fieldCode="MM" term="%22Succinic+Anhydrides+chemistry%22">chemistry</searchLink><br /><searchLink fieldCode="MH" term="%22Emulsions%22">Emulsions</searchLink>/<searchLink fieldCode="MH" term="%22Emulsions+chemistry%22">chemistry</searchLink> ; <searchLink fieldCode="MH" term="%22Particle+Size%22">Particle Size</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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.<br /> (Copyright © 2026 Elsevier Ltd. All rights reserved.)
– Name: Abstract
  Label: Competing Interests
  Group: Ab
  Data: 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.
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  Data: <i>Keywords: </i>Emulsion; Homogeneous modification; OSA-starch; Stability
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  Data: 9005-25-8 (Starch)<br />0 (Emulsions)<br />0 (Emulsifying Agents)<br />8W8T17847W (Urea)<br />WZH3C48M4T (potassium hydroxide)<br />0 (Hydroxides)<br />0 (Potassium Compounds)<br />0 (octenyl succinic anhydride-modified starch)<br />0 (Succinic Anhydrides)
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  Data: 10.1016/j.foodchem.2026.150538
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  Data: 42520613
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      – SubjectFull: Particle Size
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      – SubjectFull: Starch chemistry
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