Octenylsuccinic acid modification promotes starch lecithin complexation: Application to the preparation of oleogels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-20 DOI:10.1016/j.foodhyd.2025.111787

Xinyu Wang, Qian Lin, Li Niu, Wenqing Zhao, Qi Zhao, Ruijie Li, Wenhao Li

{"title":"Octenylsuccinic acid modification promotes starch lecithin complexation: Application to the preparation of oleogels","authors":"Xinyu Wang, Qian Lin, Li Niu, Wenqing Zhao, Qi Zhao, Ruijie Li, Wenhao Li","doi":"10.1016/j.foodhyd.2025.111787","DOIUrl":null,"url":null,"abstract":"<div><div>In this study, mung starch with different degrees of Octenylsuccinic anhydride (OSA) modification (4 %, degree of substitution is 0.008; 8 %, degree of substitution is 0.012) was compounded with lecithin in different additions (0 %, 1 %, 3 %, and 6 %) by Rapid Viscosity Analyzer (RVA), freeze-dried, powered, and sieved for the preparation of oleogels. The effect of modification on the complexes and the differences between different formulations of oleogels were investigated. The results showed that OSA esterification conferred starch amphiphilicity through covalent bonding between hydrophilic hydroxyl and lipophilic anhydride portions, and thermal shear treatment in RVA disrupted the structure of starch granules to encapsulate lecithin in the lumen of amylose to form a V-type complex, which optimized the dispersion of lecithin and resulted in lyophilized product scaffolds with uniform porosity (SEM). These microporous matrices solidify the oil droplets on their framework through capillary action and reduction of interfacial tension, ultimately producing an oleogel with excellent stability. This study contributes to a better understanding of the effect of esterification modification on starch-lecithin complexes, thus broadening the application of starch and providing new ideas for producing oleogel products with alternative solid fat properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111787"},"PeriodicalIF":11.0000,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25007477","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

In this study, mung starch with different degrees of Octenylsuccinic anhydride (OSA) modification (4 %, degree of substitution is 0.008; 8 %, degree of substitution is 0.012) was compounded with lecithin in different additions (0 %, 1 %, 3 %, and 6 %) by Rapid Viscosity Analyzer (RVA), freeze-dried, powered, and sieved for the preparation of oleogels. The effect of modification on the complexes and the differences between different formulations of oleogels were investigated. The results showed that OSA esterification conferred starch amphiphilicity through covalent bonding between hydrophilic hydroxyl and lipophilic anhydride portions, and thermal shear treatment in RVA disrupted the structure of starch granules to encapsulate lecithin in the lumen of amylose to form a V-type complex, which optimized the dispersion of lecithin and resulted in lyophilized product scaffolds with uniform porosity (SEM). These microporous matrices solidify the oil droplets on their framework through capillary action and reduction of interfacial tension, ultimately producing an oleogel with excellent stability. This study contributes to a better understanding of the effect of esterification modification on starch-lecithin complexes, thus broadening the application of starch and providing new ideas for producing oleogel products with alternative solid fat properties.

Abstract Image

查看原文本刊更多论文

辛烯基琥珀酸改性促进淀粉卵磷脂络合：在制备油凝胶中的应用

本研究中，不同程度辛烯基丁二酸酐（OSA）改性的绿色淀粉(4%，取代度为0.008；通过快速粘度分析仪（RVA），以不同的添加量（0%、1%、3%、6%）与卵磷脂复配，冷冻干燥、动力、筛分，制备油凝胶。研究了改性对配合物的影响以及不同油凝胶配方之间的差异。结果表明，OSA酯化反应通过亲水性羟基和亲脂酸酐部分之间的共价键使淀粉具有两亲性，RVA中的热剪切处理破坏了淀粉颗粒的结构，将卵磷脂包裹在直链淀粉管腔中形成v型络合物，优化了卵磷脂的分散，使冻干产物支架具有均匀孔隙度（SEM）。这些微孔基质通过毛细作用和界面张力的降低将油滴固化在其框架上，最终生产出具有优异稳定性的油凝胶。本研究有助于更好地了解酯化改性对淀粉-卵磷脂配合物的影响，从而拓宽淀粉的应用范围，为生产具有替代固体脂肪性质的油凝胶产品提供新的思路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.