Emulsification Properties of Alpha-Amylase Hydrolysates of Octenyl Succinic Anhydride Modified Maize Starch and Their Applications in Ice Cream

doi:10.7506/spkx1002-6630-201114073

Abstract

Abstract: Enzymatic hydrolysates of octenyl succinic anhydride modified maize starch with different DE (dextrose equivalent) values were prepared with α-amylase and their emulsifying capacity and emulsion stability were tested. After modification with octenyl succinic anhydride and hydrolysis with α-amylase, the emulsifying capacity of starch was substantially improved. HLB values of more than 10 could be achieved under all the tested substitution degree (SD), and the corresponding samples could be applied in oil-in-water emulsion. The combined use of the sample with a SD of 0.019 and commercial emulsion S-60 (6:4) resulted in the highest expandability of 144% and a sensory score of 20, thus providing a better ice cream emulsifier.

Key words: α-amylase hydrolysates of octenyl succinic anhydride modified maize starch, emulsification, ice cream

CLC Number:

TS235.1

ZOU Jian，LIU Ya-wei. Emulsification Properties of Alpha-Amylase Hydrolysates of Octenyl Succinic Anhydride Modified Maize Starch and Their Applications in Ice Cream[J]. FOOD SCIENCE, 2011, 32(14): 337-340.

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Emulsification Properties of Alpha-Amylase Hydrolysates of Octenyl Succinic Anhydride Modified Maize Starch and Their Applications in Ice Cream

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