文獻(xiàn)名：Effects of the degree of substitution of OSA on the properties of starch microparticle-stabilized emulsions

 

 

作者： Wenhui Li, Ying Yu, Jielong Peng, Ziyang Dai, Jinhong Wu, Zhengwu Wang

Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China

 

摘要：An amphiphilic polymer of octenyl succinic anhydride (OSA)-modified starch microparticles (SMPs) was synthesized and used to stabilize emulsions. The effects of the degree of substitution (DS) on the physicochemical properties of OSA-modified SMPs and the stability of OSA-modified SMP-stabilized emulsions during a three-step in vitro digestion model were studied. The results showed that OSA esterification acted on the surface of SMPs and that the hydrophobicity of SMPs improved with increasing DS. In addition, the emulsion stability during storage and the changes in ionic strength were enhanced by increasing DS. Moreover, a higher DS also led to smaller oil droplets and more OSA-modified SMPs retained during intestinal digestion. Most importantly, the encapsulation efficiency and the bioaccessibility of curcumin in the emulsion during intestinal digestion were both enhanced significantly with the increase of DS.

 

關(guān)鍵詞：Starch microparticle; Octenyl succinic anhydride; Emulsion; In vitro digestion