Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches

Modification of starch by dicarboxylic acid anhydrides to starch esters, containing both hydrophilic and hydrophobic groups are known to improve its emulsification properties, and can also be used for encapsulation after hydrolysis. Reports on the effect of process conditions on the extent of modification of starches by using n-octenyl succinic anhydride (n-OSA) are not readily available. In the present study, the process of manufacturing of OSA starches from waxy corn and amaranth starch were studied with respect to the OSA/starch ratio, pH, temperature and time of the reaction. The effects of these parameters were evaluated on the basis of degree of substitution (DS). The concluding conditions for amaranth-OSA starches was a reaction time of 6 h at 3% OSA/starch ratio at 30 °C and pH 8.0 at 25% starch concentration. For waxy corn-OSA starch, all parameters were identical except for the reaction time of 24 h. The maximum DS achieved for both the starches was 0.02. Emulsification capacity and oil absorption capacity of the OSA-modified starches were more or less similar within the parameter chosen and also independent of starch type.