HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH
한국식품과학회지
→ 한국식품과학회지2017 ; 49(01): 8-13
Structural and emulsification properties of octenyl succinylated potato dextrin upon different preparation methods
Yu-Jin Han, Shun Ji Li, and Jung-Ah Han*
Department of Foodservice Management and Nutrition, Sangmyung University
ABSTRACT
Octenyl succinylated (OSA) potato starch was dextrinized by two methods: ultrasound (at 25, 50, or 70°C for 1 h; OSA-25UT, OSA-50UT, and OSA-70UT, respectively) and acid hydrolysis (for 1 or 4 h; OSA-AD1H or OSA-AD4H, respectively), and the properties of the resulting starch were analyzed. The melting enthalpy of OSA-70UT decreased the most (from 14.0 to 10.0 mJ/mg), indicating chain degradation. For pasting properties, as ultrasound treatment temperature increased, peak viscosity decreased (2884, 2550, and 1888 cP, respectively), whereas acid hydrolysis increased peak viscosity and decreased pasting temperature. The relative crystallinity of OSA-dextrin produced by ultrasound or acid hydrolysis significantly decreased (from 33.61 to 14.90-26.03 and 19.28-20.05, respectively) as temperature or time increased, yet a B-type crystal pattern was maintained. Regarding emulsifying stability and sensory tests of mayonnaise prepared with OSA potato dextrin, mayonnaise with OSA-70UT was stable for short storage period (1 week), however mayonnaise with OSA-AD1H was the most suitable for long storage periods (from 2 to 4 weeks). In addition, the OSA-70UT was the most acceptable for mayonnaise in the sensory test.
KEYWORD
potato dextrin, ultrasound, acid hydrolysis, emulsifying stability, mayonnaise
한국식품과학회지 2017 Feb; 49(01): 8 - 13
PDF
List