Chemical modification of Jack Bean (Canavalia ensiformis) starch by succinylation

摘要

Canavalia ensiformis native starch was succinylated and the functional properties of the succinylated starch evaluated. Reaction conditions investigated included: pH (8.0-8.5 and 9.0-9.5), succinic anhydride concentration (3 and 4%), temperature (20 and 30 degreesC) and reaction time (1 and 3 h). When starch was succinylated with 4% succinic anhydride, at pH 8.0-8.5, at 30 degreesC for 1 h, 1.58% succinylation was obtained. Com pared to native Canavalia starch, these succinylated products exhibited increasing paste and gel clarity, solubility (36%), swelling power (46.2 g water/g starch), and viscosity (86.5 mPas). Gelatinization temperature range was reduced to 67-73 degreesC and retrogradation was eliminated. The use of succinylated Canavalia starches as thickening and stabilizing agents in ice creams, fruit jellies, baked products, sauces and frozen foods is suggested.