Development of multifunctional starch-succinic acid complexes induced by ultrasonication and their evaluation.

Abstract

The growing need for functional components in food has increased focus on improving starch through modification. The dual physical-chemical modification techniques have gained attention for their versatility, functional enhancement, and application-specific adaptability. This study investigates the dual modification of maize starch using succinylation (chemical) and ultrasonication (physical) to improve its functional characteristics. The prepared samples are native (NS), succinylated (SS), ultrasonicated (US), and dual-modified (USS). Ultrasonication significantly improved water-holding capacity (183.29-623.25 %), fat-binding capacity (15.18-23.16 %), and an increase in amylose content (8.65-5.87 %) resulting in increased solubility (16.36-20.91 %), dual modification further enhanced swelling (15.12-22.82 %), as well as WSI and WAI (15.23-18.11 %). Ultrasound altered amorphous regions of starch granules, enhancing physicochemical properties. XRD confirmed V-amylose complex formation, with ultrasonicated samples showing higher crystallinity, suggesting improved (SS) complexation correlated with enhanced solubility and swelling. FESEM revealed structural disruption and degradation of granules, while FTIR corresponded to ester bond formation at 1730 cm^-1, confirming succinylation. The result showed that the USS enhanced swelling and solubility with improved rheological properties indicating shear-thinning behavior. Predominance of G' over G″ confirmed elastic nature and stability. Thus, dual modification offers a promising approach to producing multifunctional starches for advanced industrial applications.