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Received: 2005-12-20

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Journal of Zhejiang University SCIENCE B 2006 Vol.7 No.10 P.800-805


Synthesis and paste properties of octenyl succinic anhydride modified early Indica rice starch

Author(s):  SONG Xiao-yan, CHEN Qi-he, RUAN Hui, HE Guo-qing, XU Qiong

Affiliation(s):  Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, China

Corresponding email(s):   xysong@zju.edu.cn, gqhe@zju.edu.cn

Key Words:  Early Indica rice, OSA starch, Response surface methodology, Paste properties

SONG Xiao-yan, CHEN Qi-he, RUAN Hui, HE Guo-qing, XU Qiong. Synthesis and paste properties of octenyl succinic anhydride modified early Indica rice starch[J]. Journal of Zhejiang University Science B, 2006, 7(10): 800-805.

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publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Synthesis and paste properties of octenyl succinic anhydride modified early Indica rice starch
%A SONG Xiao-yan
%A CHEN Qi-he
%A HE Guo-qing
%A XU Qiong
%J Journal of Zhejiang University SCIENCE B
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%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2006.B0800

T1 - Synthesis and paste properties of octenyl succinic anhydride modified early Indica rice starch
A1 - SONG Xiao-yan
A1 - CHEN Qi-he
A1 - RUAN Hui
A1 - HE Guo-qing
A1 - XU Qiong
J0 - Journal of Zhejiang University Science B
VL - 7
IS - 10
SP - 800
EP - 805
%@ 1673-1581
Y1 - 2006
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2006.B0800

Octenyl succinic anhydride (OSA) modified early Indica rice starch was prepared in aqueous slurry systems using response surface methodology. The paste properties of the OSA starch were also investigated. Results indicated that the suitable parameters for the preparation of OSA starch from early Indica rice starch were as follows: reaction period 4 h, reaction temperature 33.4 °C, pH of reaction system 8.4, concentration of starch slurry 36.8% (in proportion to water, w/w), amount of OSA 3% (in proportion to starch, w/w). The degree of substitution was 0.0188 and the reaction efficiency was 81.0%. The results of paste properties showed that with increased OSA modification, the starch derivatives had higher paste clarity, decreased retrogradation and better freeze-thaw stability.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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