Modification of starch octenylsuccinate by beta-amylase hydrolysis in order to increase its emulsification properties

Authors：Xu Yafeng; Huang Qiang^*; Fu Xiong; Jane Jay lin

Source：Food Hydrocolloids, 2015, 48: 55-61.

DOI：10.1016/j.foodhyd.2015.02.010

• Oil-in-water emulsion
• Octenylsuccinic anhydride modified starch
• Beta-amylase hydrolysis

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.

• Institution
  华南理工大学