کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
604297 | 1454428 | 2015 | 7 صفحه PDF | دانلود رایگان |
• OS starch was prepared by combining OSA modification and β-amylase hydrolysis.
• OS starch trimmed by β-amylase can improve the emulsion stability.
• Both structure and viscosity of OS starch will affect the emulsion stability.
The orange oil-in-water (O/W) emulsion stabilized by Octenylsuccinic anhydride (OSA) modified waxy maize starch (OS-starch) was investigated. OS-starch was prepared by combining OSA modification of starch and β-amylase hydrolysis. Emulsion stability, droplet size distribution were studied to evaluate the emulsions, and the structure of OS-starch was analyzed using FT-IR, SEC and 1HNMR spectrum to understand the structure–function relationship. Results showed that with β-amylolysis, the average molecular weight of OS-starch decreased while degree of substitution (DS) and degree of branching (DB) increased. OS-starch prepared by using higher β-amylase concentration displayed a better emulsion stability and emulsions showed low apparent viscosity. But increasing the concentration of OS-starch led to big differences in viscosity, the more viscous of the emulsion, the better stability showed. Therefore, β-amylase can be used to modify the structure of OS-starch to improve emulsion stability.
Figure optionsDownload as PowerPoint slide
Journal: Food Hydrocolloids - Volume 48, June 2015, Pages 55–61