| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604297 | Food Hydrocolloids | 2015 | 7 Pages |
•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.
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