Journal
FOOD RESEARCH INTERNATIONAL
Volume 161, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2022.111845
Keywords
OSA-modification; Japonica rice starch; Amylose content; Emulsion; Stability
Categories
Funding
- Major science and tech- nology Program of Heilongjiang [2020ZX08B02]
Ask authors/readers for more resources
In this study, stable emulsions were prepared using octenyl succinic acid (OSA)-modified rice starch of different types. The results showed that OSA-modified japonica rice starch exhibited the best emulsification effect, and the OSA modification significantly improved the shear resistance, centrifugal force resistance, and storage stability of the emulsion.
Octenyl succinic acid (OSA)-modified starch was prepared using three kinds of rice starch with different amylose content: glutinous rice starch (GRS, 3.67 g/100 g), japonica rice starch (JRS, 17.61 g/100 g), and indica rice starch (IRS, 27.94 g/100 g). The degree of polymerization of OSA and the starch types was 0.0093, 0.0143, and 0.0159, respectively. In addition, holes and cracks were observed in the starch particles owing to esterification. The OSA modification introduced OS group and affected hydrogen bond, but exerted no effect on the crystal form (A-type). The contact angle and emulsifying index revealed that OSA-JRS exhibited the most promising emulsification effect compared to the other samples. Next, soybean oil was added into the OSA-JRS solution to prepare an oil-water emulsion. The results revealed that compared to natural JRS, OSA-JRS exhibited decreased D4,3 and a more uniform distribution. Additionally, its absolute potential value increased to 21.34 mV. Further, the dynamic interfacial tension and contact angle of the OSA-modified samples decreased, whereas the storage and loss moduli of the emulsion increased. The shear resistance, centrifugal force resistance, and storage stability of the OSA-modified emulsion significantly improved. The results demonstrated the potential of the OSA-modified JRS for preparing stable emulsions.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available