Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals
作者机构：College of Food Science and EngineeringKey Laboratory of Food Macromolecular Resources Processing Technology ResearchZhejiang University of TechnologyHangzhouChina CNRSLAGEPP UMR 5007Univ.LyonUniversitéClaude Bernard Lyon 1VilleurbanneLyonFrance Department of Sustainable TechnologiesFaculty of Tropical AgriSciencesCzech University of Life Sciences PraguePragueCzech Republic
出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)
年 卷 期：2023年第7卷第3期
页 面：503-515页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程]
基 金：supported by the Key Research and Development Projects of Zhejiang(No.2022C04021) Zhejiang Provincial Natural Science Foundation(No.LQ23C200013),China
主 题：tiger nut starch ultrasonication nanoprecipitation modification OSA nano starch physicochemical properties
摘 要：Tiger nut(Cyperus esculentus L.)is an ideal raw material for oil extraction,but starch-rich tiger nut meal,a by-product of oil extraction,has not been fully *** this,starch was isolated from tiger nut meal,and then starch nanoparticles were prepared by gelatinization,ultrasonication and nanoprecipitation under different *** preparation parameters were optimized by measuring the particle size with dynamic light scattering,and the physicochemical properties of native starch and nano starch were *** results showed that,compared to native starch,starch nanoparticle(nano starch)has a higher amylose content(39.05%),solubility(56.13%),and swelling power(58.01%).Furthermore,native starch and nano starch were esterified with octenyl succinic anhydride(OSA),respectively,conferring amphiphilic *** effects of OSA modification on the resistant starch content,thermal properties,and microstructure of starches were *** resistant starch content of tiger nut native starch increased by 10.81%after OSA modification,while the resistant starch content of OSA nano starch increased to 37.76%.Compared to native starch,the gelatinization temperature of OSA nano starch decreased by 2.7℃ and nano starch decreased by 5.68℃.OSA modified nano starch showed a unique microstructure,such as a slender fiber structure and a regular oblate *** hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous *** findings presented in this investigation provide a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.
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