Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
