Optimization of Reaction Conditions to Control Physicochemical Properties of Octenyl Succinic Anhydride Modified Normal Maize Starch.

Jiawei Gu, Xinyu Zhang, Claudia Mónika Haros, Mengting Ma, Harold Corke, Zhongquan Sui

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Jiawei GuDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Xinyu ZhangDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Claudia Mónika HarosInstitute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustín Escardino Benlloch 7, 46980 Paterna, Spain.ORCID 0000-0001-7904-0109

Mengting MaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Harold CorkeDepartment of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China.

Zhongquan SuiDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.ORCID 0000-0002-5316-117X

Funding

Science and Technology Commission of Shanghai Municipality 24390741700

6 · The paper itself

Abstract

This study investigated the optimization of the physicochemical properties of normal maize starch (NMS) by esterification with octenyl succinic anhydride (OSA). The synergistic effects of OSA addition time, temperature, and total reaction time on the degree of substitution (DS) and the physicochemical properties of starch were evaluated using a combination of single-factor experiments and Response Surface Methodology (RSM). FT-IR spectroscopy confirmed the successful incorporation of OSA groups into starch molecules, with the appearance of two characteristic absorption peaks at 1724 and 1572 cm

Indexed as

pasting propertiesresponse surface methodology (RSM)rheologythermal properties

Identifiers

PMID42279700

DOI10.3390/foods15111914

PMCPMC13257339

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