期刊
FOOD CHEMISTRY
卷 294, 期 -, 页码 326-332出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.053
关键词
Corn starch; Dextrin; Octenyl succinic anhydride; Emulsion; Curcumin
资金
- National Natural Science Foundation of China [31601429]
- Natural Science Foundation of Anhui Province, China [1708085QC78]
- Key Research and Development Projects of Anhui Province, China [16030701079]
In our study, octenyl succinic anhydride (OSA)-modified dextrin was prepared and characterized as a novel emulsifier to improve the stability of emulsion and curcumin encapsulation. Fourier-transform infrared spectroscopy demonstrated the occurrence of esterification between OSA and dextrin (M-w = 1.041 x 10(4)g/mol). The absolute value of zeta-potential of OSA-dextrin increased (from 25.37 mV to 34.57 mV) with increasing OSA addition (from 0% to 8%), and then kept constant. Confocal laser scanning microscope results showed that the debranching and esterification of starch improved the oil droplets distribution and reduced the droplet size of emulsions. The emulsifying stability of emulsions coated by dextrin was greatly improved with OSA modification. The particle size of emulsion decreased significantly when the addition of OSA increased during storage. OSA-modified dextrin was in a position to increase encapsulation efficiency of curcumin. This research may increase the utilization of emulsions stabilized by OSA dextrin in food industry.
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