{"title":"喷射研磨激活直接合成辛烯基琥珀酸酐改性淀粉：结构和应用特性分析","authors":"Shuangjing Lang, Chunguang Sui, Lidong Wang","doi":"10.1111/ijfs.17268","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The synthesis of octenyl succinic anhydride-modified starch was achieved through a fluidised bed activated by jet milling with graded revolution rates of 1200, 1800, 2400, 3000, and 3600 rpm. This study investigated the changes in the structural, physicochemical, and application properties of modified starch after jet milling. The results showed that modified starch can be synthesised using a one-step jet milling process. The degree of substitution increased with a decrease in the starch particle size, resulting in a rough granule morphology. Structural analysis revealed that crystalline areas were destroyed in the modified starches. In the Fourier-infrared spectrum, typical peaks appeared at 1724 and 1573 cm<sup>−1</sup> upon introduction of the octenyl succinic anhydride group, whereas a new sodium peak appeared in the XPS spectrogram. The <sup>1</sup>H-NMR spectrum indicated that the esterification reaction mainly occurred on OH<sub>2</sub> groups. The emulsification properties of the modified starch were significantly enhanced and increased with the crushing strength. The octenyl succinic anhydride-modified starch has potential as a wall material for microcapsules, with good embedding rate and thermal stability. This novel synthesis method represents an innovative method for the synthesis of OSA-starches.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Jet milling-activated direct synthesis of octenyl succinic anhydride modified starch: an analysis of structural and application properties\",\"authors\":\"Shuangjing Lang, Chunguang Sui, Lidong Wang\",\"doi\":\"10.1111/ijfs.17268\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The synthesis of octenyl succinic anhydride-modified starch was achieved through a fluidised bed activated by jet milling with graded revolution rates of 1200, 1800, 2400, 3000, and 3600 rpm. This study investigated the changes in the structural, physicochemical, and application properties of modified starch after jet milling. The results showed that modified starch can be synthesised using a one-step jet milling process. The degree of substitution increased with a decrease in the starch particle size, resulting in a rough granule morphology. Structural analysis revealed that crystalline areas were destroyed in the modified starches. In the Fourier-infrared spectrum, typical peaks appeared at 1724 and 1573 cm<sup>−1</sup> upon introduction of the octenyl succinic anhydride group, whereas a new sodium peak appeared in the XPS spectrogram. The <sup>1</sup>H-NMR spectrum indicated that the esterification reaction mainly occurred on OH<sub>2</sub> groups. The emulsification properties of the modified starch were significantly enhanced and increased with the crushing strength. The octenyl succinic anhydride-modified starch has potential as a wall material for microcapsules, with good embedding rate and thermal stability. This novel synthesis method represents an innovative method for the synthesis of OSA-starches.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-06-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17268\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17268","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Jet milling-activated direct synthesis of octenyl succinic anhydride modified starch: an analysis of structural and application properties
The synthesis of octenyl succinic anhydride-modified starch was achieved through a fluidised bed activated by jet milling with graded revolution rates of 1200, 1800, 2400, 3000, and 3600 rpm. This study investigated the changes in the structural, physicochemical, and application properties of modified starch after jet milling. The results showed that modified starch can be synthesised using a one-step jet milling process. The degree of substitution increased with a decrease in the starch particle size, resulting in a rough granule morphology. Structural analysis revealed that crystalline areas were destroyed in the modified starches. In the Fourier-infrared spectrum, typical peaks appeared at 1724 and 1573 cm−1 upon introduction of the octenyl succinic anhydride group, whereas a new sodium peak appeared in the XPS spectrogram. The 1H-NMR spectrum indicated that the esterification reaction mainly occurred on OH2 groups. The emulsification properties of the modified starch were significantly enhanced and increased with the crushing strength. The octenyl succinic anhydride-modified starch has potential as a wall material for microcapsules, with good embedding rate and thermal stability. This novel synthesis method represents an innovative method for the synthesis of OSA-starches.
期刊介绍：
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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