Preparation and characterization of octenyl succinic anhydride (OSA) nano starch from tiger nut meals

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-08-21 DOI:10.1093/fqsafe/fyad030

Jian Wang, Rui Zhang, Zhenyu Huang, Ming Cai, Wenyu Lou, Yan Wang, Adem Gharsallaoui, H. Roubík, Kai Yang, P. Sun

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引用次数: 0

Abstract

The tiger nut (Cyperus esculentus L.) is an ideal raw material for oil extraction, but the starch-rich tiger nut meal, a by-product of oil extraction, has not been fully utilized. For this, starch was isolated from the tiger nut meal, then starch nanoparticles were prepared by gelatinization, ultrasonication and nanoprecipitation under different conditions. The preparation parameters were optimized by measuring the particle size with dynamic light scattering, and the physicochemical properties of native starch and nano starch were evaluated. The result 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 them amphiphilic properties. The effects of OSA modification on the resistant starch content, thermal properties, and microstructure of starches were characterized. The 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, gelatinization temperature of OSA nano starch decreased by 2.7 ℃ and nano starch decreased 5.68 ℃. Thereinto, OSA modified nano starch showed a unique microstructure, as a slender fiber structure and a regular oblate. The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase. The findings presented in this investigation would give 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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虎果粉制备辛烯基丁二酸酐纳米淀粉及其表征

虎坚果(Cyperus esculentus L.)是一种理想的榨油原料，但作为榨油副产品的富含淀粉的虎坚果粕尚未得到充分利用。为此，从虎坚果粉中分离淀粉，并在不同条件下通过糊化、超声和纳米沉淀法制备淀粉纳米颗粒。采用动态光散射法对制备工艺参数进行了优化，并对天然淀粉和纳米淀粉的理化性质进行了评价。结果表明，与天然淀粉相比，纳米淀粉具有更高的直链淀粉含量(39.05%)、溶解度(56.13%)和溶胀力(58.01%)。此外，原生淀粉和纳米淀粉分别与辛烯基丁二酸酐(OSA)酯化，使其具有两亲性。研究了OSA改性对抗性淀粉含量、热性能和淀粉微观结构的影响。经OSA改性后，虎坚果原生淀粉的抗性淀粉含量提高了10.81%，OSA纳米淀粉的抗性淀粉含量提高到37.76%。与天然淀粉相比，OSA纳米淀粉的糊化温度降低了2.7℃，纳米淀粉的糊化温度降低了5.68℃。其中，OSA改性纳米淀粉表现出独特的微观结构，具有细长的纤维结构和规则的扁圆形结构。疏水OSA基团在水相中聚集形成具有亲水表面的疏水空腔。本研究结果对OSA纳米淀粉的设计和开发具有重要的指导意义，对进一步提高虎坚果的附加值和未来在食品工业中的应用具有重要的指导意义。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.