Structural and emulsification properties of octenyl succinylated potato dextrin upon different preparation methods

OSA-감자 덱스트린의 구조 및 유화 특성 연구

  • Han, Yu-Jin (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Li, Shun Ji (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Han, Jung-Ah (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 한유진 (상명대학교 외식영양학과) ;
  • 이순희 (상명대학교 외식영양학과) ;
  • 한정아 (상명대학교 외식영양학과)
  • Received : 2016.09.05
  • Accepted : 2016.10.03
  • Published : 2017.02.28


Octenyl succinylated (OSA) potato starch was dextrinized by two methods: ultrasound (at 25, 50, or $70^{\circ}C$ for 1 h; OSA-25UT, OSA-50UT, and OSA-70UT, respectively) and acid hydrolysis (for 1 or 4 h; OSA-AD1H or OSA-AD4H, respectively), and the properties of the resulting starch were analyzed. The melting enthalpy of OSA-70UT decreased the most (from 14.0 to 10.0 mJ/mg), indicating chain degradation. For pasting properties, as ultrasound treatment temperature increased, peak viscosity decreased (2884, 2550, and 1888 cP, respectively), whereas acid hydrolysis increased peak viscosity and decreased pasting temperature. The relative crystallinity of OSA-dextrin produced by ultrasound or acid hydrolysis significantly decreased (from 33.61 to 14.90-26.03 and 19.28-20.05, respectively) as temperature or time increased, yet a B-type crystal pattern was maintained. Regarding emulsifying stability and sensory tests of mayonnaise prepared with OSA potato dextrin, mayonnaise with OSA-70UT was stable for short storage period (1 week), however mayonnaise with OSA-AD1H was the most suitable for long storage periods (from 2 to 4 weeks). In addition, the OSA-70UT was the most acceptable for mayonnaise in the sensory test.


potato dextrin;ultrasound;acid hydrolysis;emulsifying stability;mayonnaise


Supported by : 한국연구재단


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