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Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch
- Li, Chao, Fu, Xiong, Luo, Faxing, Huang, Qiang
- Food hydrocolloids 2013 v.32 no.1 pp. 79-86
- corn starch, creaming, droplet size, droplets, emulsifying properties, emulsions, flocculation, homogenizers, maltose, oil-water interface, oils, starch, storage time, viscoelasticity, viscosity, waxy corn
- Effects of maltose on the stability and rheological properties of orange oil-in-water (O/W) emulsion formed by octenyl succinic anhydride modified waxy corn starch (OS-starch) were investigated. Emulsion samples were prepared using a jet homogenizer. Creaming behavior, droplet size distribution and rheological properties of emulsions during storage were studied. Results showed that the emulsion with no maltose was unstable over a quiescent storage period of one month, while the emulsions containing maltose appeared relatively stable. The OS-starch played a critical role in stabilizing emulsion by adsorbing at oil–water interface. Maltose assisted the emulsion against creaming, flocculation, and coalescence. Rheological results showed that the viscoelastic properties of the emulsions increased with increasing maltose content. Maltose increased the viscosity of emulsion, and enhanced the elastic structure of emulsion through interaction with OS-starch and water. Increase of viscoelasticity of the emulsion system retarded oil droplets free motion and strengthened the mutual acting force between droplets, thereby delaying creaming, flocculation, and coalescence of oil droplets.