Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch

被引：130

作者：

Agama-Acevedo, Edith ^{[1
]}

Bello-Perez, Luis A. ^{[1
]}

机构：

[1] Inst Politecn Nacl, Ctr Desarrollo Prod Biot, Km 8-5,Carretera Yautepec Jojutla, Yautepec 62731, Morelos, Mexico

来源：

CURRENT OPINION IN FOOD SCIENCE | 2017年 / 13卷

关键词：

AMYLOPECTIN FINE-STRUCTURE; SLOW DIGESTION PROPERTY; EMULSIFICATION PROPERTIES; WAXY MAIZE; PARTICLES; GUM; ADSORPTION;

D O I：

10.1016/j.cofs.2017.02.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Many foods, cosmetics and pharmaceutical products are present as colloidal systems. Emulsions are perhaps the most frequently used system in these products. The use of biopolymers to stabilize emulsions has increased in recent years, as these polysaccharides are widely distributed and occurring in nature and are also economical. Octenyl succinic anhydride (OSA) starch is the derivative that meets the requirements to stabilize emulsions. However, it is necessary to achieve improvements in OSA starch to increase its functionality in emulsions. The use of small starch granules and reduction of those small starch granules to nanoscale dimension is an approach to obtain better functionality and to develop new products.

引用

页码：78 / 83

页数：6

共 38 条

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