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Effect of Octenylsuccinylation on Morphological, Particle Size and Surface Activity of Octenyl Succinic Anhydride (OSA) Modified Sago Starch

Anida Yusoff, Nur Farhana Zainal Abiddin, and Noorlaila Ahmad
Universiti Teknologi MARA, Shah Alam, Malaysia
Abstract—Sago starch (Metroxylon sagu) and Gelose 80 was chemically esterified with Octenyl Succinic Anhydride (OSA) to produce hydrophobically starch which can act as emulsifier in oil-in-water emulsion (O/W). The modification of sago starch and Gelose 80 was conducted in aqueous phase following the optimum parameter: OSA concentration 5.0%, pH 7.20 and reaction time of 9.65 h. The study was conducted to investigate the morphological properties, particle size and surface activity of octenyl succinic anhydride (OSA) modified sago starch. The OSA sago starch had a degree of substitution (DS) of 0.0120. The morphology of starch granule examined by scanning electron microscopy (SEM) showed some rough surface and a few changes in shape of OSA starches. The particle size of both OSA starches significantly (p< 0.05) increased (OSA sago starch = 29.05 μm, OSA gelose 80 = 20.37 μm) due to structural disorder that occurs after modification. OSA sago starch showed an increase in surface tension from 58.40 to 60.80 mN/m with increased in OSA sago starch concentration from 0.01 to 1.0% w/v. The surface tension for OSA gelose 80 was 54.87 mN/m. The modification has improved native sago starch and Gelose 80 becoming surface active molecules which will be useful to be used in emulsion.
 
Index Terms—Sago starch, Gelose 80, Octenyl Succinic Anhydride (OSA), degree of substitution, particle size, surface activity

Cite: Anida Yusoff, Nur Farhana Zainal Abiddin, and Noorlaila Ahmad, "Effect of Octenylsuccinylation on Morphological, Particle Size and Surface Activity of Octenyl Succinic Anhydride (OSA) Modified Sago Starch," International Journal of Food Engineering, Vol. 3, No. 2, pp. 112-116, December 2017. doi: 10.18178/ijfe.3.2.112-116
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