Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness
Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness
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DOI：
10.1016/j.foodhyd.2017.03.002
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发表时间：
2017-08-01
影响因子：
10.7
通讯作者：
Fisk, Ian D.
中科院分区：
文献类型：
--
作者：
Chiu, Natalie;Tarrega, Amparo;Fisk, Ian D.
将钠（盐）包封在w（1）/o/w（2）食品乳液的内部水相中，外部由淀粉颗粒稳定，最终目的是增强咸度感知。通过辛烯基琥珀酸酐（OSA）处理（0-3%）来改变乳化淀粉的疏水程度，从而改变淀粉颗粒的物理性质。在口腔加工过程中，天然唾液淀粉酶水解淀粉并使o/w乳液不稳定，释放内部w/o相，随后将钠释放到口腔中，导致咸味。虽然增加OSA处理水平增加了乳液的稳定性，但中等或低水平的淀粉改性导致咸味增强。因此，提出在需要更大工艺稳定性的系统中，1.5%OSA改性淀粉对于钠递送是最佳的，2%OSA改性淀粉对于钠递送是最佳的。它还表明，钠的释放进一步增强口服处理，并与天然淀粉酶活性呈正相关。结果表明，一个有前途的新方法，减少盐或糖的乳液为基础的食品。(C)2017由Elsevier Ltd.出版
Sodium (salt) was encapsulated within the inner water phase of w(1)/o/w(2) food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were modified by octenyl succinic anhydride (OSA) treatment (0-3%) to vary the degree of hydrophobicity of the emulsifying starch. During oral processing native salivary amylase hydrolysed the starch and destabilised the o/w emulsion releasing the inner w/o phase and subsequently sodium into the oral cavity, resulting in a salty taste. Whilst increasing OSA treatment levels increased the stability of the emulsion, intermediate or low levels of starch modification resulted in enhanced saltiness. It is therefore proposed that 1.5% OSA modified starch is optimal for sodium delivery and 2% OSA modified starch is optimal for sodium delivery in systems that require greater process stability. It is also shown that sodium release was further enhanced by oral processing and was positively correlated with native amylase activity. The results demonstrate a promising new approach for the reduction of salt or sugar in emulsion based foods. (C) 2017 Published by Elsevier Ltd.