Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions

Y. V. García-Tejeda, E. J. Leal-Castañeda, V. Espinosa-Solis, V. Barrera-Figueroa

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

16 Citas (Scopus)

Resumen

© 2018 Elsevier Ltd The effect of esterification on hydrolyzed rice starch was analyzed, for this aim rice starch was hydrolyzed and subsequently esterified with lauroyl chloride at three modification levels. Starch derivatives were characterized regarding their degree of substitution (DS), water solubility index, z-potential, gelatinization, and digestibility properties. DS of derivatives of rice starch laurate ranged from 0.042 to 1.86. It was determined that after esterification the water solubility index increased from 3.44 to 53.61%, the z-potential decreased from −3.18 to −11.27, and the content of slowly digestible starch (SDS) decreased from 26.22 to 5.13%. Different emulsions with starch concentrations ranging from 6 to 30 wt% were evaluated. The most stable emulsions were those having 20 and 30 wt% of rice starch laurate.
Idioma originalInglés estadounidense
Páginas (desde-hasta)177-183
Número de páginas158
PublicaciónCarbohydrate Polymers
DOI
EstadoPublicada - 15 ago 2018

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