August 31/Yucatan, Mexico/Journal of Technology & Science -- "The functional properties of lima bean (Phaseolus lunatus) starch modified with octenyl succinic anhydride (OSA) were evaluated and compared with native starch. The OSA starch was produced from a starch aqueous suspension at 40% (w/w) with 3% OSA at pH 7 for 30 minutes," scientists writing in the Journal of Food Process Engineering report.
"The modified starch had 0.51% succinyl groups and a 0.008 degree of substitution. Succinylation increased emulsifying capacity from 0.47mL oil/mL sample in the native starch to 0.53mL oil/mL sample in the OSA starch. Starch gel clarity (transmittance percentage) increased from 23.8 to 37.3%. Viscosity increased from 700-1,000 BU. Gel firmness decreased from 0.3401kgf for gel rupture in the native starch to 0.0314kgf for rupture in the OSA starch. Gelatinization temperature decreased from 75.3 to 64.6C and gel enthalpy decreased from 10.7 to 9.7 J/g. Succinylation caused not significant changes in solubility, swelling power and water absorption capacity. OSA starch stability was lower under refrigeration conditions," wrote M. Seguracampos and colleagues.