한빛사 논문
Abstract
Junhee No, Malshick Shin*
Division of Food and Nutrition, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 61186, Republic of Korea
*Corresponding author : Malshick Shin
Abstract
Physicochemical properties and emulsion stability of octenyl succinic anhydride (OSA)-modified partial waxy rice Baegjinju starches which were made with different OSA additions and the color stability of the encapsulated paprika pigment powder using the OSA starch were investigated. The DSs of the OSA starches ranged from 0.0152-0.0269. The band at 3303 cm-1 reduced as the OSA levels increased, but the A-type crystallinity was maintained. The oil absorption and emulsion stability, the short chain (DP6-12) amylopectin, the resistant starch levels, and the peak and final viscosities increased as the OSA levels increased. The encapsulated pigment powder with freeze-drying had higher color stability and better emulsion, and heating stabilities occurred with spray drying and the native pigment. From these results, it is suggested that the OSA-modified Baegjinju rice starch is a good wall material to protect lipophilic carotenoids. The encapsulated pigment powders could be used as stable natural colorants.
Keywords : octenyl succinic anhydride; partial waxy rice starch; emulsion stability; encapsulated pigment powder; color stability
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