采用辛烯基琥珀酸酐改性葛根淀粉制备并表征 O/W 型乳状液。
Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch.
机构信息
Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan.
出版信息
Carbohydr Polym. 2017 Nov 15;176:91-98. doi: 10.1016/j.carbpol.2017.08.064. Epub 2017 Aug 18.
Kudzu starch esterified with octenyl succinic anhydride (OSA) was used as a food-grade emulsifier to formulate O/W emulsions. In addition, the difference between the physicochemical properties and emulsifying ability of native kudzu starch and those of OSA-modified kudzu starch was investigated. Granules of the OSA-modified kudzu starches increased in size after gelatinization. The interfacial tension between soybean oil and gelatinized OSA-modified kudzu starch was lower than that of kudzu starch. The droplet size of O/W emulsions decreased to 186nm at 100MPa after three passes. The emulsions stabilized using gelatinized OSA-modified kudzu starch were less stable when exposed to different ionic strengths (100mM to 500mM NaCl), than when exposed to different pH levels (2-8). The results of oil droplet size and confocal laser scanning microscopy analysis indicated that emulsions containing 2-5% OSA-modified kudzu starch remained stable at room temperature for 30 days.
用辛烯基琥珀酸酐（OSA）酯化的葛根淀粉被用作食品级乳化剂来配制 O/W 乳液。此外，还研究了天然葛根淀粉和 OSA 改性葛根淀粉的理化性质和乳化能力的差异。OSA 改性葛根淀粉颗粒在糊化后粒径增大。OSA 改性葛根淀粉糊化后与大豆油之间的界面张力低于葛根淀粉。经过三次高压均质处理（100MPa），O/W 乳液的粒径可降低至 186nm。在不同离子强度（100mM 至 500mM NaCl）下，用 OSA 改性葛根淀粉糊化稳定的乳液不如在不同 pH 值（2-8）下稳定。油滴大小和共聚焦激光扫描显微镜分析的结果表明，含有 2-5%OSA 改性葛根淀粉的乳液在室温下可稳定 30 天。
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