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2012•Procedia EngineeringOpen access

Process Optimization for Cassava Starch Modified by Octenyl Succinic Anhydride

Shanshan Shi, Guoqing He

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Abstract

Octenyl succinic anhydride modified cassava starch containing both hydrophilic and hydrophobic groups is famous for its preferable emulsification properties and can also be used as excellent stabilizer and thickener in food industry. In this study, the conditions of esterification were studied with respect to cassava starch species, temperature, pH, time, the OSA/starch ratio and the OSA/ethanol ratio of the reaction to make the process optimization through. The effects of these parameters were evaluated on the basis of degree of substitution (DS) and raction of efficiency (RE). The concluding results were as follows: reaction time of 2.5 h at 3% OSA/starch ratio at1:3 OSA/ethanol ratio at 38 °Cand pH8.2 at 33% starch concentration. The maximum DS and ES were 0.0165 and71.13%.

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What this paper is about

Octenyl succinic anhydride modified cassava starch containing both hydrophilic and hydrophobic groups is famous for its preferable emulsification properties and can also be used as excellent stabilizer and thickener in food industry. In this study, the conditions of esterification were studied with respect to cassava starch species, temperature, pH, time, the OSA/starch ratio and the OSA/ethanol ratio of the reaction to make the process optimization through. The effects of these parameters were evaluated on the basis of degree of substitution (DS) and raction of efficiency (RE). The concluding results were as follows: reaction time of 2.5 h at 3% OSA/starch ratio at1:3 OSA/ethanol ratio at 38 °Cand pH8.2 at 33% starch concentration. The maximum DS and ES were 0.0165 and71.13%.

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Available abstract

Octenyl succinic anhydride modified cassava starch containing both hydrophilic and hydrophobic groups is famous for its preferable emulsification properties and can also be used as excellent stabilizer and thickener in food industry. In this study, the conditions of esterification were studied with respect to cassava starch species, temperature, pH, time, the OSA/starch ratio and the OSA/ethanol ratio of the reaction to make the process optimization through. The effects of these parameters were evaluated on the basis of degree of substitution (DS) and raction of efficiency (RE). The concluding results were as follows: reaction time of 2.5 h at 3% OSA/starch ratio at1:3 OSA/ethanol ratio at 38 °Cand pH8.2 at 33% starch concentration. The maximum DS and ES were 0.0165 and71.13%.

Key concepts: Succinic anhydride, Starch, Modified starch, Chemistry, Ethanol, Organic chemistry, Chemical engineering, Engineering

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