{"title":"用 OSA/DDSA 改性高抗性淀粉稳定的 O/W 乳液的理化性质和消化行为比较","authors":"Jingye Zhu , Suping Zhu , Jianshe Chen , Yong Chen","doi":"10.1016/j.jfoodeng.2024.112200","DOIUrl":null,"url":null,"abstract":"<div><p>Emulsions stabilized by normal starch-based emulsifier could be easily digested for fat absorption. In this study, a novel design of resistant starch-based emulsifier (RSE) is expected to be a promising strategy in reducing fat digestibility. Waxy corn starch (WCS) was used to prepare RS by pullulanase debranching, and then RS was esterified with different hydrophobic agents of octenyl succinic anhydride (OSA) and dodecenyl succinate anhydride (DDSA) to prepare OSA/DDAS modified RSE (OSA-R and DDSA-R). The structure and emulsification properties of OSA-R and DDSA-R were comprehensively investigated. The results showed that RS content of WCS was increased from 0.17% to 35.52% by pullulanase debranching and then RS contents of OSA-R (37.53%) and DDSA-R (42.18%) could be further increased by OSA/DDSA modifications. Moreover, both OSA-R and DDSA-R stabilized emulsions were stable under neutral and alkaline conditions and were of good quality within 10 days of storage at 4 °C. Compared with OSA-R stabilized emulsion, DDSA-R stabilized emulsion had higher acid stability, CaCl<sub>2</sub> stability and storage stability. Furthermore, in vitro digestion study demonstrated that both OSA-R and DDSA-R stabilized emulsions exhibited strong resistance against digestion. In conclusion, two high resistant starch-based emulsifiers obtained by OSA/DDAS modifications could be used for stabilizing oil-in-water emulsions, which provide important references for the selection of RSE esterification agents and the application of RS in food industry.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparison of physicochemical properties and digestion behaviors of O/W emulsion stabilized by OSA/DDSA-modified high resistant starch\",\"authors\":\"Jingye Zhu , Suping Zhu , Jianshe Chen , Yong Chen\",\"doi\":\"10.1016/j.jfoodeng.2024.112200\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Emulsions stabilized by normal starch-based emulsifier could be easily digested for fat absorption. In this study, a novel design of resistant starch-based emulsifier (RSE) is expected to be a promising strategy in reducing fat digestibility. Waxy corn starch (WCS) was used to prepare RS by pullulanase debranching, and then RS was esterified with different hydrophobic agents of octenyl succinic anhydride (OSA) and dodecenyl succinate anhydride (DDSA) to prepare OSA/DDAS modified RSE (OSA-R and DDSA-R). The structure and emulsification properties of OSA-R and DDSA-R were comprehensively investigated. The results showed that RS content of WCS was increased from 0.17% to 35.52% by pullulanase debranching and then RS contents of OSA-R (37.53%) and DDSA-R (42.18%) could be further increased by OSA/DDSA modifications. Moreover, both OSA-R and DDSA-R stabilized emulsions were stable under neutral and alkaline conditions and were of good quality within 10 days of storage at 4 °C. Compared with OSA-R stabilized emulsion, DDSA-R stabilized emulsion had higher acid stability, CaCl<sub>2</sub> stability and storage stability. Furthermore, in vitro digestion study demonstrated that both OSA-R and DDSA-R stabilized emulsions exhibited strong resistance against digestion. In conclusion, two high resistant starch-based emulsifiers obtained by OSA/DDAS modifications could be used for stabilizing oil-in-water emulsions, which provide important references for the selection of RSE esterification agents and the application of RS in food industry.</p></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-06-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877424002668\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424002668","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Comparison of physicochemical properties and digestion behaviors of O/W emulsion stabilized by OSA/DDSA-modified high resistant starch
Emulsions stabilized by normal starch-based emulsifier could be easily digested for fat absorption. In this study, a novel design of resistant starch-based emulsifier (RSE) is expected to be a promising strategy in reducing fat digestibility. Waxy corn starch (WCS) was used to prepare RS by pullulanase debranching, and then RS was esterified with different hydrophobic agents of octenyl succinic anhydride (OSA) and dodecenyl succinate anhydride (DDSA) to prepare OSA/DDAS modified RSE (OSA-R and DDSA-R). The structure and emulsification properties of OSA-R and DDSA-R were comprehensively investigated. The results showed that RS content of WCS was increased from 0.17% to 35.52% by pullulanase debranching and then RS contents of OSA-R (37.53%) and DDSA-R (42.18%) could be further increased by OSA/DDSA modifications. Moreover, both OSA-R and DDSA-R stabilized emulsions were stable under neutral and alkaline conditions and were of good quality within 10 days of storage at 4 °C. Compared with OSA-R stabilized emulsion, DDSA-R stabilized emulsion had higher acid stability, CaCl2 stability and storage stability. Furthermore, in vitro digestion study demonstrated that both OSA-R and DDSA-R stabilized emulsions exhibited strong resistance against digestion. In conclusion, two high resistant starch-based emulsifiers obtained by OSA/DDAS modifications could be used for stabilizing oil-in-water emulsions, which provide important references for the selection of RSE esterification agents and the application of RS in food industry.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.