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Physicochemical And Emulsifying Properties Of Pre-Treated Octenyl Succinic Anhydride (Osa) Sago Starch In Emulsion

Sago starch is abundant in Malaysia and it has the potential to be used as an emulsifier. However, native starch is generally hydrophilic and there is a need to increase its hydrophobicity by modification in order to increase its ability to stabilize emulsion. Therefore, this research was designed t...

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主要作者: Saw, Sue San
格式: Thesis
語言:English
出版: 2021
主題:
T1-995 Technology(General)
T175-178 Industrial research. Research and development
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spelling my.usm.eprints.52562 http://eprints.usm.my/52562/ Physicochemical And Emulsifying Properties Of Pre-Treated Octenyl Succinic Anhydride (Osa) Sago Starch In Emulsion Saw, Sue San T1-995 Technology(General) T175-178 Industrial research. Research and development Sago starch is abundant in Malaysia and it has the potential to be used as an emulsifier. However, native starch is generally hydrophilic and there is a need to increase its hydrophobicity by modification in order to increase its ability to stabilize emulsion. Therefore, this research was designed to increase the hydrophobicity as well as effectiveness of sago starch as an emulsifier. In this study, sago starch was pre-treated with heat moisture treatment (HMT) (single pre-treatment), STARGEN enzyme (single pre-treatment), and heat moisture treatment followed by STARGEN enzyme (dual pre-treatment) prior to octenyl succinic anhydride (OSA) modification. Enzyme-treated OSA (EN OSA) showed the highest degree of substitution (DS) (0.0152) followed by heat moisture-enzyme-treated OSA (HMT EN OSA) (0.0119) and heat moisture-treated OSA (HMT OSA) (0.0105). SEM micrograph revealed rough surface with their edges lose some definition for all OSA modified starches. Among all samples, EN OSA showed the smallest particle size, where the particle size of EN OSA had reduced from 31 μm to 28 μm. The ability of all pre-treated OSA sago starches to stabilize emulsion was then investigated. Compared to other starches, EN OSA had significantly highest emulsifying activity and produced a thick viscous emulsion layer after emulsification. After 56th days (8th week) of storage at room temperature, EN OSA showed the highest stability by exhibiting the highest emulsion index which is between 0.37 (starch concentration 200 mg / mL) to 0.56 (starch concentration 500 mg/mL). 2021-03 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/52562/1/SAW%20SUE%20SAN.pdf Saw, Sue San (2021) Physicochemical And Emulsifying Properties Of Pre-Treated Octenyl Succinic Anhydride (Osa) Sago Starch In Emulsion. Masters thesis, Perpustakaan Hamzah Sendut.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
T175-178 Industrial research. Research and development
spellingShingle T1-995 Technology(General)
T175-178 Industrial research. Research and development
Saw, Sue San
Physicochemical And Emulsifying Properties Of Pre-Treated Octenyl Succinic Anhydride (Osa) Sago Starch In Emulsion
description Sago starch is abundant in Malaysia and it has the potential to be used as an emulsifier. However, native starch is generally hydrophilic and there is a need to increase its hydrophobicity by modification in order to increase its ability to stabilize emulsion. Therefore, this research was designed to increase the hydrophobicity as well as effectiveness of sago starch as an emulsifier. In this study, sago starch was pre-treated with heat moisture treatment (HMT) (single pre-treatment), STARGEN enzyme (single pre-treatment), and heat moisture treatment followed by STARGEN enzyme (dual pre-treatment) prior to octenyl succinic anhydride (OSA) modification. Enzyme-treated OSA (EN OSA) showed the highest degree of substitution (DS) (0.0152) followed by heat moisture-enzyme-treated OSA (HMT EN OSA) (0.0119) and heat moisture-treated OSA (HMT OSA) (0.0105). SEM micrograph revealed rough surface with their edges lose some definition for all OSA modified starches. Among all samples, EN OSA showed the smallest particle size, where the particle size of EN OSA had reduced from 31 μm to 28 μm. The ability of all pre-treated OSA sago starches to stabilize emulsion was then investigated. Compared to other starches, EN OSA had significantly highest emulsifying activity and produced a thick viscous emulsion layer after emulsification. After 56th days (8th week) of storage at room temperature, EN OSA showed the highest stability by exhibiting the highest emulsion index which is between 0.37 (starch concentration 200 mg / mL) to 0.56 (starch concentration 500 mg/mL).
format Thesis
author Saw, Sue San
author_facet Saw, Sue San
author_sort Saw, Sue San
title Physicochemical And Emulsifying Properties Of Pre-Treated Octenyl Succinic Anhydride (Osa) Sago Starch In Emulsion
title_short Physicochemical And Emulsifying Properties Of Pre-Treated Octenyl Succinic Anhydride (Osa) Sago Starch In Emulsion
title_full Physicochemical And Emulsifying Properties Of Pre-Treated Octenyl Succinic Anhydride (Osa) Sago Starch In Emulsion
title_fullStr Physicochemical And Emulsifying Properties Of Pre-Treated Octenyl Succinic Anhydride (Osa) Sago Starch In Emulsion
title_full_unstemmed Physicochemical And Emulsifying Properties Of Pre-Treated Octenyl Succinic Anhydride (Osa) Sago Starch In Emulsion
title_sort physicochemical and emulsifying properties of pre-treated octenyl succinic anhydride (osa) sago starch in emulsion
publishDate 2021
url http://eprints.usm.my/52562/1/SAW%20SUE%20SAN.pdf
http://eprints.usm.my/52562/
_version_ 1734300764721905664
score 13.251813

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