Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions

被引：46

作者：

Krolikowska, Karolina ^{[1
]}

Fortuna, Teresa ^{[1
]}

Pietrzyk, Siawomir ^{[1
]}

Gryszkin, Artur ^{[2
]}

机构：

[1] Univ Agr, Dept Food Anal & Evaluat Food Qual, Balicka 122 Str, PL-30149 Krakow, Poland

[2] Univ Environm & Life Sci, Dept Food Storage & Technol, Chelmonskiego 37-41, PL-51630 Wroclaw, Poland

来源：

FOOD HYDROCOLLOIDS | 2017年 / 66卷

关键词：

Octenyl succinate starch; Rheological properties; Emulsion stability; O/W emulsion; PHYSICOCHEMICAL PROPERTIES; WAXY CORN; EMULSIFICATION; GENERATION; POTATO; GUM;

D O I：

10.1016/j.foodhyd.2016.12.012

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this study was to determine the effect of modifying of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions. Native potato starch was esterified using two levels (3% or 9%) of octenyl succinic anhydride (OSA) and afterwards enriched with metal ions: magnesium, calcium and potassium. Effectiveness of the modification with metal ions was determined using atomic absorption spectroscopy. The oil-in-water (o/W) emulsions formed by the modified starches were analyzed for: emulsifying capacity, droplet size distribution and rheological properties. The presence of potassium ions in OSA starches resulted in a higher stability of the emulsions. Esterification as well as modification with metals contributed to a decrease in volumetric mean diameter of oil droplets. Emulsions formed by starch esterified with OSA in the concentration of 9% and subsequently modified with magnesium, calcium and potassium ions exhibited lower values of shear stress compared to the system prepared from the non-enriched starch. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：118 / 127

页数：10

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