期刊
FOOD HYDROCOLLOIDS
卷 48, 期 -, 页码 55-61出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2015.02.010
关键词
Oil-in-water emulsion; Octenylsuccinic anhydride modified starch; Beta-amylase hydrolysis
资金
- National Natural Science Foundation of China [31130042, 31101378]
- Fundamental Research Funds for the Central Universities [2013ZZ0065]
- Science and Technology Planning Project of Guangdong Province, China [2012NL016, 2013B090500090]
- Department of Science and Information Technology of Guangzhou, China [2013J4500036]
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 beta-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 (HNMR)-H-1 spectrum to understand the structure-function relationship. Results showed that with beta-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 beta-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, beta-amylase can be used to modify the structure of OS-starch to improve emulsion stability. (C) 2015 Elsevier Ltd. All rights reserved.
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