Influence of gelatinization degree and octenyl succinic anhydride esterification on the water sorption characteristics of corn starch

The effects of gelatinization degree (GD) and octenyl succinic anhydride (OSA) esterification in the sorptiondesorption characteristics of normal corn starch (NCS) were studied. NCS was subjected to different GD (53, 70, and 96%) with an extruder and lyophilized. FTIR analysis revealed that GD increased the hydrated (995/ 1022 ratio) and decreased the short-range ordered (1022/1047 ratio). The equilibrium sorption-desorption curve of starches was obtained for water activities up to 0.95 and fitted with the Guggenheim-Anderson-de Boer (GAB) model. Gelatinization of corn starch decreased its water sorption capacity, increased its sorption hysteresis and decreased its monolayer moisture content. OSA treatment of NCS reduced the water sorption capacity, hysteresis, and monolayer moisture content as reflected by slight variations of these parameters with the GD. A principal component analysis showed that GD and OSA esterification are mutually independent treatments, which can provide different effects on the water sorption characteristics of NCS.

Automated summary

The study found that the gelatinization of corn starch reduces its water absorption capacity, increases adsorption hysteresis, and decreases monolayer moisture content. On the other hand, OSA treatment helps to reduce water absorption capacity and hysteresis, with variations in the impact on water content depending on the gelatinization degree.