Tuning the degree of substitution of octenyl succinic anhydride-modified highly branched cyclodextrin: Impacts on structure, physicochemical properties and emulsifying performance.
Wang Longyu L, Liu Pengfei P, Yuan Chao C
Octenyl succinic anhydride (OSA) modification is an effective strategy to improve the emulsifying properties of carbohydrates. OSA-highly branched cyclodextrin (HBCD) with different average degrees of substitution (DS) were prepared in the study. The influence of the modification on the structure, physicochemical properties and emulsifying performance was investigated. Fourier transform infrared spectroscopy and nuclear magnetic resonance hydrogen spectroscopy confirmed the successful grafting of octenyl succinate groups onto HBCD chains, and the substitution reaction occurred mainly at the C6 position of the glucose unit. The introduction of octenyl succinate groups reduced the thermal stability of HBCD while significantly enhancing its hydrophobicity. OSA-HBCD was able to form stable O/W Pickering emulsions, among which the sample with an average DS of 0.028 exhibited the best emulsifying performance. All the OSA-HBCD stabilized emulsions showed shear thinning and viscosity dominant (G″ > G') behavior, and higher average DS corresponded to greater viscoelasticity of the emulsions. The study lays a theoretical groundwork for employing OSA-HBCD as an emulsifier in functional food applications and related fields.