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Vol. 38 No. 7 (2026): Vol. 38, No 7 (2026)

Copyright (c) 2026 Deep Shikha, Sukhcharn Singh, Dharmesh Chandra saxena

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Effect of Varying Degree of Substitution on Functional and Structural Properties of Kodo Millet Starch

https://doi.org/10.14233/ajchem.2026.36112
Deep Shikha
Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal-148106, India
https://orcid.org/0000-0002-6822-5412
Sukhcharn Singh
Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal-148106, India
https://orcid.org/0000-0002-2921-6724
D.C. Saxena
Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal-148106, India
https://orcid.org/0000-0003-3790-9683

Corresponding Author(s) : D.C. Saxena

dcsaxena@yahoo.com

Asian Journal of Chemistry, Vol. 38 No. 7 (2026): Vol. 38, No 7 (2026)

Abstract

The functional and structural properties of kodo millet starch were investigated as a function of the degree of substitution during esterification with 2-octenyl-succinic anhydride (OSA) at three concentrations (0%, 1.0%, 2.0% and 3.0%). The increasing degree of substitution (0.0058 to 0.0077) indicates preferential substitution of OS groups in the amorphous region of starch. X-ray diffraction revealed a slight decrease in relative crystallinity (31.37-29.87%), indicating that esterification induced structural modifications in both amorphous and crystalline domains. Fourier transform infrared spectroscopy detected peaks around 1720 cm–1 and 1645 cm–1, confirming OS group substitution. Microscopic analysis revealed particles with increased surface roughness, indicating that esterification occurs at the surface. The amphiphilic nature of OSA contributes to improved oil-binding capacity, swelling and solubility at increasing temperatures (60 ºC, 75 ºC and 90 ºC). However, water-binding capacity did not change significantly. Pasting properties showed an increase in peak viscosity reflecting improved granule swelling behaviour. The shear-thinning and viscoelastic behaviour observed through rheological assessments indicates that esterification effectively improves the functional performance of kodo millet starch, making it a promising ingredient for diverse food formulation applications.

Keywords

Kodo millet starch 2-Octenyl succinic anhydride Esterification Degree of substitution
(1)
Shikha, D.; Singh, S.; Saxena, D. Effect of Varying Degree of Substitution on Functional and Structural Properties of Kodo Millet Starch. ajc 2026, 38, 1833-1842.
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