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한국식품과학회지
→ 한국식품과학회지2017 ; 49(05): 463-468
Physicochemical, pasting, and emulsification properties of octenyl succinic anhydride modified waxy rice starch
옥테닐 석시닐 무수물 변성찹쌀녹말의 이화학, 호화 및 유화특성
Junhee No and Malshick Shin*
Division of Food and Nutrition, Human Ecology Research Institute, Chonnam National University
노준희·신말식*
전남대학교 식품영양과학부 및 생활과학연구소
ABSTRACT
Waxy rice starch purified from Hwaseonchal white rice was modified by octenyl succinic anhydride (OSA) for use as an emulsifier. OSA-modified starches (1, 2, and 3% OSA, pH 8.5, 6 h) were investigated to understand their physicochemical and pasting properties, and emulsion stability. The degree of substitution (DS) of 1, 2, and 3% OSA starches was 0.0062, 0.0182, and 0.0214, respectively. FT-IR spectroscopy showed that OSA starches showed weak peaks at 1724 and 1572 cm−1 and the peak at 3300 cm−1 was reduced by an increase in the DS. Native and OSA starches showed A type crystallinity and a similar granular size. The OSA starch increased the peak viscosity, but decreased the onset and peak temperatures, and enthalpy with an increase in OSA concentration. The creaming index of emulsion of OSA starches decreased with an increase OSA concentration. It was suggested that the emulsion stabilizing capacity of OSA waxy rice starches increased with an increase in the OSA concentrations.
KEYWORD
waxy rice starch, octenyl succinic anhydride, degree of substitution, peak viscosity, emulsion stability
한국식품과학회지 2017 Oct; 49(05): 463 - 468
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