Physical and emulsifying properties of OSA-corn dextrin with various manufacturing methods

Two different methods, ultrasound at three temperatures (UT, 25, 50 and 70 degrees C) and acid treatment for two lengths of time (AT, 1 h or 4 h), were applied for OSA corn starch, and the physicochemical properties of the products as emulsifiers were examined. The degree of substitution decreased with UT temperature increase or AT time increase. For pasting and thermal properties, the amorphous region of the OSA starch was initially degraded by UT or AT, and the crystalline regions were subsequently degraded, inducing a continual decrease in relative crystallinity. The stability of the emulsion containing OSA-50UT, OSA-70UT or OSA-AT1H was well-maintained over three weeks. A higher correlation between variables was observed in UT samples than in AT samples. It was observed that OSA dextrin was more suitable as an emulsifier than was OSA starch. In particular, both control (with yolk) and mayonnaise containing OSA-70UT were evaluated as the most acceptable in sensory test.ss.