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Physical Properties of Octenyl Succinic Anhydride Modified Rice, Wheat, and Potato Starches

✍ Scribed by Bao, Jinsong; Xing, Jie; Phillips, David L.; Corke, Harold

Book ID: 120397201
Publisher: American Chemical Society
Year: 2003
Tongue: English
Weight: 90 KB
Volume: 51
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf020371u

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## Abstract Rice starch was modified with various levels of 2‐octen‐1‐ylsuccinic anhydride (OSA). Treatments with OSA at 3, 5, and 10% resulted in starch derivatives with 0.016, 0.033, and 0.070 degrees of substitution (DS( respectively. Thermovisco properties of the derivatives were investigated b