Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch.
Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch.
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DOI：
10.1016/j.foodhyd.2018.03.002
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发表时间：
2018-08
影响因子：
10.7
通讯作者：
Wolf B
中科院分区：
文献类型：
--
作者：
Kasprzak MM;Macnaughtan W;Harding S;Wilde P;Wolf B
在这项研究中，稳定的水包油乳液与非化学改性的糊化淀粉。迄今为止，已知仅辛烯基琥珀酸酐（OSA）改性的胶凝淀粉吸附在乳液液滴界面处，充当乳化剂。筛选一系列可商购的食品淀粉显示，非蜡质大米淀粉、蜡质大米淀粉和蜡质玉米淀粉PRIMA 600在糊化后显示出水包油乳化能力。用20%油和1%淀粉配制的乳液的微观结构稳定至少3个月。热，结晶度和分子性质的分析，以及直链淀粉和蛋白质含量显示没有明显的联系，这个属性。然而，这项研究为食品工业提供了令人兴奋的结果，用于制定清洁标签乳液。此外，它提出了通过唾液淀粉酶消化稳定淀粉乳化剂而使其不稳定的口服释放食品乳剂的概念。非化学改性的糊化淀粉筛选乳化剂功能。水包油乳状液的高剪切高架处理。糯、非糯、糯玉米淀粉吸附在油滴上，其它淀粉不吸附。与热、结晶度和分子性质、直链淀粉、蛋白质无关。作为清洁标签乳化剂的功能得到了明确证明。
In this research, stabilisation of oil-in-water emulsions with non-chemically modified gelatinised starch is presented. Thus far only octenyl succinic anhydride (OSA) modified gelatinised starch has been known to adsorb at emulsion droplet interfaces, acting as emulsifiers. Screening a range of commercially available food starches revealed that a non-waxy rice starch, a waxy rice starch and the waxy maize starch PRIMA600 showed oil-in-water emulsifying ability following gelatinisation. The microstructure of emulsions formulated with 20% oil and 1% starch was stable for at least 3 months. Thermal, crystallinity and molecular property analyses as well as amylose and protein content revealed no obvious link to this property. Nevertheless, this research has provided the food industry with exciting results for the formulation of clean label emulsions. Moreover, it presents a concept for oral release food emulsions with destabilisation via salivary amylase digestion of the stabilising starch emulsifier. Non-chemically modified gelatinised starches screened for emulsifier functionality. High shear overhead processing of oil-in-water emulsions. A waxy & non-waxy rice & waxy maize starch adsorbed at oil droplets, others did not. Not related to thermal, crystallinity & molecular properties, amylose, protein. Functionality as clean label emulsifier clearly demonstrated.
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影响因子：
11.2
作者：
Ahmad, FB;Williams, PA;Buleon, A
通讯作者：
Buleon, A
影响因子：
4.1
作者：
Rayner, Marilyn;Timgren, Anna;Dejmek, Petr
通讯作者：
Dejmek, Petr
DOI：
10.1002/star.19720240802
发表时间：
1972-01-01
期刊：
STARKE
影响因子：
--
作者：
BANKS, W;GEDDES, R;JONES, IG
通讯作者：
JONES, IG
影响因子：
3.1
作者：
LELIEVRE, J;LEWIS, JA;MARSDEN, K
通讯作者：
MARSDEN, K
影响因子：
10.7
作者：
Chiu, Natalie;Tarrega, Amparo;Fisk, Ian D.
通讯作者：
Fisk, Ian D.