Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 236 - 243

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040433

Preparation and emulsification properties of octenyl succinic anhydride tamarind seed polysaccharide

  • ZENG Jingyi ,
  • HUANG Xue ,
  • WU Hongjun ,
  • ZHANG Hui ,
  • AI Lianzhong ,
  • XIE Fan
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(Ningxia Xiajin Dairy Group Co. Ltd. , Wuzhong 751101, China)

Received date: 2024-07-08

  Revised date: 2024-08-27

  Online published: 2025-06-19

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Abstract

The primary objective of this study was to delve into the influence of varying concentrations of octenyl succinic anhydride (OSA) on the emulsifying proficiency and stability of tamarind seed polysaccharide (TSP) subsequent to esterification.To accomplish this, TSP and its esterified derivatives underwent rigorous characterization utilizing infrared spectroscopy, scanning electron microscopy, and thermal analysis techniques.Furthermore, the emulsifying potential, emulsion stability, and rheological attributes of OSA-modified TSP were meticulously analyzed.The results indicated that the higher the degree of OSA esterification, the smaller the emulsion particle size becomes, accompanied by an increased absolute value of zeta potential, ultimately enhancing emulsion stability.Optical microscopy analysis underscores that TSP and OSA-TSP emulsions with three specific substitution levels exhibit optimal stability in a pH 7 environment, with stability diminishing as either the pH or substitution degree decreases.This study involved the esterification of tamarind polysaccharide with octenyl succinic anhydride, enabling a comparative assessment of the structural characteristics, emulsifying capacity, and emulsification stability between TSP and OSA-TSP samples with varying degrees of esterification.The outcomes presented herein offer valuable insights and serve as a reference for the modification of novel polysaccharides and their potential industrial applications.

Key words： tamarind seed polysaccharide; esterified with OSA; emulsification characteristic

Cite this article

ZENG Jingyi , HUANG Xue , WU Hongjun , ZHANG Hui , AI Lianzhong , XIE Fan . Preparation and emulsification properties of octenyl succinic anhydride tamarind seed polysaccharide[J]. Food and Fermentation Industries, 2025 , 51(11) : 236 -243 . DOI: 10.13995/j.cnki.11-1802/ts.040433

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