DOI QR코드

DOI QR Code

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

Abstract

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.

Keywords

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

Acknowledgement

Supported by : 한국연구재단

References

  1. Ghazaei S, Mizani M, Piravi-Vanak Z, Alimi M. Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch. Food Sci. Technol. 35: 150-156 (2015) https://doi.org/10.1590/1678-457X.6555
  2. Thirathumthavorn D, Charoenrein S. Thermal and pasting properties of native and acid-treated starches derivatized by 1-octenyl succinic anhydride. Carbohydr. Polym. 66: 258-265 (2006) https://doi.org/10.1016/j.carbpol.2006.03.016
  3. Liu Q, Weber E, Currie V, Yada R. Physicochemical properties of starches during potato growth. Carbohydr. Polym. 51: 213-221 (2003) https://doi.org/10.1016/S0144-8617(02)00138-8
  4. Somogyi MA. Notes on sugar determination. J. Biol. Chem. 195: 19-23 (1952)
  5. Nara S, Mori A, Komiya T. Study on relative crystallinity of moist potato starch. Starch/Starke 30: 111-114 (1978). https://doi.org/10.1002/star.19780300403
  6. Han JA, Lim ST. Effect of ${\gamma}$-irradiation on pasting and emulsification properties of octenyl succinylated rice starches. Carbohydr. Polym. 90: 1480-1485 (2012) https://doi.org/10.1016/j.carbpol.2012.07.018
  7. Hui R, Chen QH, Fu ML, Xu Q, He GQ. Preparation and properties of octenyl succinic anhydride modified potato starch. Food Chem. 114: 81-86 (2009) https://doi.org/10.1016/j.foodchem.2008.09.019
  8. Zhang B, Huang Q, Luo FX, Fu X, Jiang HX, Jane JL. Effects of octenyl succinylation on the structure and properties of highamylose maize starch. Carbohydr. Polym. 84: 1276-1281 (2011) https://doi.org/10.1016/j.carbpol.2011.01.020
  9. Lawal OS. Succinyl and acetyl starch derivatives of a hybrid maize: Physicochemical characteristics and retrogradation properties monitored by differential scanning calorimetry. Carbohydr. Res. 339: 2673-2682 (2004) https://doi.org/10.1016/j.carres.2004.08.015
  10. Han JA, Lim ST. Effect of ${\gamma}$-irradiation on pasting and emulsification properties of octenyl succinylated rice starches. Carbohydr. Polym. 90: 1480-1485 (2012) https://doi.org/10.1016/j.carbpol.2012.07.018
  11. Jackson DS, Choto-Owen C, Waniska RD, Rooney LW. Characterization of starch cooked in alkali by aqueous high performance size-exclusion chromatography. Cereal Chem. 65: 493-496 (1988)
  12. Koo MC, Moon TW, Kim H, Chun JK. Physicochemical properties of sonicated mung bean, potato, and rice starches. Cereal Chem. 79: 631 (2002) https://doi.org/10.1094/CCHEM.2002.79.5.631
  13. You SG, Lim ST. Molecular characterization of corn starch using an aqueous HPSEC-MALS-RI system under various dissolution and analytical conditions. Cereal Chem. 77: 303-308 (2000) https://doi.org/10.1094/CCHEM.2000.77.3.303
  14. Wang YJ, Wang LF. Characterization of acetylated waxy maize starches prepared under catalysis by different alkali and alkalineearth hydroxides. Starch/Starke 54: 25-30 (2002) https://doi.org/10.1002/1521-379X(200201)54:1<25::AID-STAR25>3.0.CO;2-T
  15. Tesch S, Gerhards C, Schubert H. Stabilization of emulsions by OSA starches. J. Food Eng. 54: 167-174 (2002) https://doi.org/10.1016/S0260-8774(01)00206-0
  16. Zheng J, Li Q, Hu A, Yang L, Lu J, Zhang X, Lin, Q. Dual-frequency ultrasound effect on structure and properties of sweet potato starch. Starch/Starke 65: 621-627 (2013) https://doi.org/10.1002/star.201200197
  17. Biliaderis CG, Grant, DR, Vose JR. Structural characterization of legume starches. II. Studies on acid-treated starches. Cereal Chem. 58: 502-507 (1981)
  18. Robin JP, Mercier, C., Charbonniere R, Guilbot A. Lintnerized starches. Gel filtration and enzymatic studies of insoluble residuse from prolonged acid treatment of potato starches. Cereal Chem. 51: 398-406 (1974)
  19. Kainuma K, French D. Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of Bstarch. Biopolymers 11: 2241-2250 (1972) https://doi.org/10.1002/bip.1972.360111105
  20. Cho SJ, Lim SH, Park HJ, Hwang HJ, Lim ST. Physical properties of octenyl succinylated corn amylodextrins as fat replacers in mayonnaise. Food Sci. Biotechnol. 8: 322-328 (1999)
  21. Chung HJ, Lee SE, Han JA, Lim ST. Physical properties of dryheated octenyl succinylated waxy corn starches and its application in fat-reduced muffin. J. Cereal Sci. 52: 496-501 (2010) https://doi.org/10.1016/j.jcs.2010.08.008
  22. Wu Y, Kang J, Chen X. Study on the applications of OSA modified potato starch in ice cream. Food Sci. Technol. 10: 228-237 (2006)
  23. Alexander RJ. Maltodextrins: Production, properties and applications. pp. 233-275. In: Starch Hydrolysis Products: Worldwide Technology, Production, and Applications. Schenck FW, Hebeda RE (eds.), VCH Publishers, NewYork, NY, USA (1992)
  24. Kang IJ, Byun MW, Yook HS, Bae CH, Lee HS, Kwon JH, Chung CK. Production of modified starch by gamma irradiation. Radiat. Phys. Chem. 54: 425-430 (1999) https://doi.org/10.1016/S0969-806X(98)00274-6
  25. Miao M, Xiong S, Jiang B, Jiang H, Cui SW, Zhang T. Dualenzymatic modification of maize starch for increasing slow digestion property. Food Hydrocolloid. 38: 180-185 (2014) https://doi.org/10.1016/j.foodhyd.2013.12.006
  26. Xu Y, Huang Q, Fu X, Jane JL. Modification of starch octenylsuccinate by ${\beta}$-amylase hydrolysis in order to increase its emulsification properties. Food Hydrocolloid. 48: 55-61 (2015) https://doi.org/10.1016/j.foodhyd.2015.02.010
  27. Matsumoto A, Tsubaki S, Sakamoto M, Azuma JI. A novel saccharification method of starch using microwave irradiation with addition of activated carbon. Bioresource Technol. 102: 3985-3988 (2011) https://doi.org/10.1016/j.biortech.2010.12.013
  28. Han JA, BeMiller JN. Preparation and physical characteristics of slowly digesting modified food starches. Carbohydr. Polym. 67: 366-374 (2007) https://doi.org/10.1016/j.carbpol.2006.06.011
  29. Sujka M, Jamroz J. Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour. Food Hydrocolloid. 31: 413-419 (2013) https://doi.org/10.1016/j.foodhyd.2012.11.027
  30. Gallant D, Degrois M, Sterling C, Guilbot A. Microscopic effects of ultrasound on the structure of potato starch preliminary study. Starch/Starke 24: 116-123 (1972) https://doi.org/10.1002/star.19720240405
  31. Jambrak AR, Herceg Z, ubari D, Babi J, Brni M, Brni SR, Gelo J. Ultrasound effect on physical properties of corn starch. Carbohydr. Polym. 79: 91-100 (2010) https://doi.org/10.1016/j.carbpol.2009.07.051
  32. Yu S, Zhang Y, Ge Y, Zhang Y, Sun T, Jiao Y, Zheng XQ. Effects of ultrasound processing on the thermal and retrogradation properties of non waxy rice starch. J. Food Process Eng. 36: 793-802 (2013) https://doi.org/10.1111/jfpe.12048
  33. Bao J, Xing J, Phillips DL. Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches. J. Agr. Food Chem. 51: 2283-2287 (2003) https://doi.org/10.1021/jf020371u
  34. Deschreider AR. Changes in starch and its degradation products on irradiating wheat flour with gamma rays. Starch/Starke 12: 197 (1960)
  35. Tester RF, Morrison WR. Swelling and gelatinization of cereal starches. I. Effects of amylopectin and amylose, and lipids. Cereal Chem. 67: 551-557 (1990)
  36. Banks W, Greenwood CT. Starch and its components. Halsted Press, NewYork, NY, USA. pp. 309-325 (1975)
  37. Zhu J, Li L, Chen L, Li X. Study on supramolecular structural changes of ultrasonic treated potato starch granules. Food Hydrocolloid. 29: 116-122 (2012) https://doi.org/10.1016/j.foodhyd.2012.02.004
  38. Gidley MJ, Bulpin PV. Crystallization of malto-oligosaccharides as models of the crystalline forms of starch: Minimum chain length requirement for the formation of double helices. Carbohydr. Polym. 13: 291-300 (1987)
  39. Liu Z, Li Y, Cui F, Ping L, Song J, Ravee Y, Wang, Y. Production of octenyl succinic anhydride-modified waxy corn starch and its characterization. J. Agr. Food Chem. 56: 11499-11506 (2008) https://doi.org/10.1021/jf802317q
  40. Bhosale R, Singhal R. Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches. Carbohydr. Polym. 66: 521-527 (2006) https://doi.org/10.1016/j.carbpol.2006.04.007