Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch

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dc.creatorChuin WON
dc.creatorYong Ik JIN
dc.creatorDong-Chil CHANG
dc.creatorMisook KIM
dc.creatorYoungseung LEE
dc.creatorPalanivel GANESAN
dc.creatorYun-Kyung LEE
dc.creatorYoon Hyuk CHANG
dc.date2017
dc.date.accessioned2026-07-07T04:19:31Z
dc.descriptionThe objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (DSA)-modified potato starch. Potato starch was modified using different concentrations of DSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the DSA-modified starch ranged from 0.0012 to 0.0055. The amylose leaching values of native and DSA-modified potato starch with different DS levels were in the range of 47.09-87.32%. The gel strength values of the DSA-modified starch were lower than those of native potato starch. Rapid Visco Analyzer data showed that peak, hot pasting, final and setback viscosities of the native starch decreased after DSA modification. Dynamic shear rheological tests, conducted at 4 °C, indicated that DSA-modified potato starch had weak gel-like behavior with the storage moduli (G’) higher than the loss moduli (G”) over most of the frequency ranges (0.63-63.8 rad·s -1 ).
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395951059023
dc.identifier.urihttp://hdl.handle.net/123456789/457840
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.37
dc.subjectAgrociencias
dc.titleRheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos