Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties.

This work studies the physicochemical, molecular, and emulsification properties of Oxalis tuberosa (oca) starch modified with octenyl succinic anhydride (OSA). Freshly harvested oca tubers are washed and selected, and starch is extracted by tuber size reductions and successive washes. Modifications...

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Detalhes bibliográficos
Autores: Velásquez-Barreto, Frank F., Bello-Peréz, Luís Arturo, Yee-Madeira, Hemani Tiago, Álvarez-Ramírez, José J., Velezmoro-Sánchez, Carmen
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:Perú
Recursos:Universidad Nacional Autónoma de Chota
Repositorio:UNACH-Institucional
Idioma:inglés
OAI Identifier:oai:repositorio.unach.edu.pe:20.500.14142/927
Acesso em linha:https://repositorio.unach.edu.pe/handle/20.500.14142/927
https://doi.org/10.1002/star.201900305
Access Level:acceso abierto
Palavra-chave:FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomy
https://purl.org/pe-repo/ocde/ford#4.01.06
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dc.title.none.fl_str_mv Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties.
title Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties.
spellingShingle Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties.
Velásquez-Barreto, Frank F.
FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomy
https://purl.org/pe-repo/ocde/ford#4.01.06
title_short Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties.
title_full Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties.
title_fullStr Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties.
title_full_unstemmed Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties.
title_sort Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties.
dc.creator.none.fl_str_mv Velásquez-Barreto, Frank F.
Bello-Peréz, Luís Arturo
Yee-Madeira, Hemani Tiago
Álvarez-Ramírez, José J.
Velezmoro-Sánchez, Carmen
author Velásquez-Barreto, Frank F.
author_facet Velásquez-Barreto, Frank F.
Bello-Peréz, Luís Arturo
Yee-Madeira, Hemani Tiago
Álvarez-Ramírez, José J.
Velezmoro-Sánchez, Carmen
author_role author
author2 Bello-Peréz, Luís Arturo
Yee-Madeira, Hemani Tiago
Álvarez-Ramírez, José J.
Velezmoro-Sánchez, Carmen
author2_role author
author
author
author
dc.subject.none.fl_str_mv FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomy
topic FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomy
https://purl.org/pe-repo/ocde/ford#4.01.06
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.01.06
description This work studies the physicochemical, molecular, and emulsification properties of Oxalis tuberosa (oca) starch modified with octenyl succinic anhydride (OSA). Freshly harvested oca tubers are washed and selected, and starch is extracted by tuber size reductions and successive washes. Modifications are performed with OSA for 6 h at pH 8.5–9. Mean particle size increases, while temperature and enthalpy of gelatinization decrease with OSA modification. In addition, peak, breakdown, and final viscosities increase as caused by partial disorganization of starch components during chemical modifications, an effect that is exhibited by variations of X-ray diffraction type and crystallinity. Oca-OSA starch produces pastes with pseudoplastic behavior and emulsions with higher emulsification properties in comparison with the native starch. These results indicate that esterification of oca starch with OSA can be used to produce starches with desired physicochemical and emulsification properties.
publishDate 2020
dc.date.accessioned.none.fl_str_mv 2025-10-29T12:56:24Z
dc.date.available.none.fl_str_mv 2025-10-29T12:56:24Z
dc.date.issued.fl_str_mv 2020-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
dc.type.version.none.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.none.fl_str_mv https://repositorio.unach.edu.pe/handle/20.500.14142/927
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1002/star.201900305
url https://repositorio.unach.edu.pe/handle/20.500.14142/927
https://doi.org/10.1002/star.201900305
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Biosynthesis Nutrition Biomedical
dc.relation.isPartOf.none.fl_str_mv urn:issn: 1521379X; 00389056
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.uri.none.fl_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0/
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dc.publisher.none.fl_str_mv Wiley
dc.publisher.country.none.fl_str_mv US
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:UNACH-Institucional
instname:Universidad Nacional Autónoma de Chota
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instname_str Universidad Nacional Autónoma de Chota
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spelling 2025-10-29T12:56:24Z2025-10-29T12:56:24Z2020-02https://repositorio.unach.edu.pe/handle/20.500.14142/927https://doi.org/10.1002/star.201900305This work studies the physicochemical, molecular, and emulsification properties of Oxalis tuberosa (oca) starch modified with octenyl succinic anhydride (OSA). Freshly harvested oca tubers are washed and selected, and starch is extracted by tuber size reductions and successive washes. Modifications are performed with OSA for 6 h at pH 8.5–9. Mean particle size increases, while temperature and enthalpy of gelatinization decrease with OSA modification. In addition, peak, breakdown, and final viscosities increase as caused by partial disorganization of starch components during chemical modifications, an effect that is exhibited by variations of X-ray diffraction type and crystallinity. Oca-OSA starch produces pastes with pseudoplastic behavior and emulsions with higher emulsification properties in comparison with the native starch. These results indicate that esterification of oca starch with OSA can be used to produce starches with desired physicochemical and emulsification properties.Funding text 1: Authors acknowledge to National Council of Science and Technology (CONCYTEC) and National Agrarian University La Molina for supporting the development of the research work.; Funding text 2: Authors acknowledge to National Council of Science and Technology (CONCYTEC) and National Agrarian University La Molina for supporting the development of the research work.application/pdfengWileyUSBiosynthesis Nutrition Biomedicalurn:issn: 1521379X; 00389056info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomyhttps://purl.org/pe-repo/ocde/ford#4.01.06Effect of the OSA Esterification of Oxalis tuberosa Starch on the Physicochemical, Molecular, and Emulsification Properties.info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionreponame:UNACH-Institucionalinstname:Universidad Nacional Autónoma de Chotainstacron:UNACHVelásquez-Barreto, Frank F.Bello-Peréz, Luís ArturoYee-Madeira, Hemani TiagoÁlvarez-Ramírez, José J.Velezmoro-Sánchez, CarmenLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.unach.edu.pe/bitstreams/633e1954-6ace-4ef1-8b72-da2a09ca4a53/downloadbb9bdc0b3349e4284e09149f943790b4MD51ORIGINAL131.jpg131.jpgimage/jpeg182863https://repositorio.unach.edu.pe/bitstreams/5fe9e41d-1ee5-428f-8aaa-8184cada9bb8/downloadeb11a368c805140d58e130a5c903b47dMD52THUMBNAIL131.jpgimage/jpeg182863https://repositorio.unach.edu.pe/bitstreams/e330c51d-119f-49c3-b65c-6ceb22d8e7f4/downloadeb11a368c805140d58e130a5c903b47dMD5320.500.14142/927oai:repositorio.unach.edu.pe:20.500.14142/9272025-10-29 13:57:52.812https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessopen.accesshttps://repositorio.unach.edu.peRepositorio UNACHdspace-help@myu.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