Octenyl succinylation of granular and debranched waxy starches and their application in low-fat salad dressing

详细信息    查看全文

• 作者：Nuengmaysa Klaochanpong^a ; Santhanee Puncha-arnon^a ; Dudsadee Uttapap^a ; ^{dudsadee.utt@kmutt.ac.th} ; Chureerat Puttanlek^b ; Vilai Rungsardthong^c
• 关键词：Debranched waxy starch ; Granular starch ; Octenyl succinic anhydride ; Molecular structure ; Low-fat salad dressing ; Emulsifier
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：296-306
• 全文大小：2108 K
• 卷排序：66

文摘

Octenyl succinylation (OS) of granular and debranched (DB) starches was examined. Reaction efficiency of DB starches was significantly higher but yield was lower. OS-DB starches had much larger molecular weights than the DB starches. DB and OS-DB starches could replace 90% of the oil in salad dressing. Calorie value of dressings with DB starches was ≈50% of the reference formula.