Preparation and characterization of octenyl succinate β-limit dextrin.

Affiliation

The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi, China. Electronic address: [Email]

Abstract

Waxy rice starch was hydrolyzed by β-amylase and then modified by octenyl succinic anhydride (OSA) to prepare octenyl succinate β-limit dextrin (OSA β-limit dextrin). Subsequently, structure, digestibility and emulsifying capacity of OSA β-limit dextrin were measured. The FT-IR analysis confirmed formation of OSA β-limit dextrin. When the addition of OSA was 1.0%, 2.0% and 3.0%, the DS of OSA β-limit dextrin was 0.006, 0.011 and 0.019, respectively. The molecular weight, resistant starch content and emulsifying capacity of OSA β-limit dextrin was higher than β-limit dextrin and increased with the increasing of DS. In addition, the solubility of OSA β-limit dextrin reached 100%. The emulsion prepared by OSA β-limit dextrin was stable at pH 3.0-7.0 and became unstable at pH 8.0-11.0 or after addition of NaCl. These results suggested that OSA β-limit dextrin was safe soluble resistant dextrin with emulsifying ability, which might be used in functional food and beverage products.

Keywords

Digestibility,Emulsifying capacity,OSA modification,Solubility,β-limit dextrin,

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