Study of preparation and properties of modified Rhizoma Alismatis starch by octenyl succinic anhydride.

The preparation and properties of modified Rhizoma Alismatis starch by octenyl succinic anhydride (OSA-starch) were studied in order to promote the utilization Rhizoma Alismatis starch. The results showed that the surface of OSA-starch granules had minor corrosion and the enzymolysised OSA-starch granule surface appeared remarkable corrosion phenomenon. The degree of the substitute and reaction efficiency of Rhizoma Alismatis OSA-starch were higher than those of potato and corn starch under the same reaction conditions. RVA viscosity profiles of Rhizoma Alismatis OSA-starch showed that the gelatinization temperature was lowered and the peak viscosity was increased with the degree of substitute increased. When the Dextrose Equivalent (DE%) increased, the gelatinization temperature of the RVA viscosity of enzymolysised Rhizoma Alismatis OSA –starch raised first, and then decreased gradually; and the peak viscosity and set-back value of he starch decreased.