Chemical Modification of Jack Bean ( Canavalia ensiformis ) Starch by Succinylation

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 °C) and reaction time (1 and 3 h). When starch was succinylated with 4% succinic anhydride, at pH 8.0—8.5, at 30 °C for 1 h, 1.58% succinylation was obtained. Compared 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 °C 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.