Effect of drying methods on the re-solubilization properties and emulsifying ability of hot water soluble starch
Hot water soluble starch(HWS)is a promising natural emulsifier.Nevertheless,for storage and transportation considera-tions,it necessitates a drying process.This study investigated the effects of various drying methods,including hot air,freezing,alcohol precipitation,and spray drying,on the re-solubilization properties and emulsifying ability of HWS were.All HWS powders produced through the four methods could be completely re-solubilized at 100 ℃.Using the re-solubilized HWS as the aqueous phase,oil-in-water(O/W)emulsions were prepared,and their centrifugal and storage stability were analyzed.The results revealed that emulsions formula-ted with hot-air-dried HWS displayed superior stability due to its heightened ability for full adsorption at the oil-water interface.This phenomenon resulted in reduced interfacial tension and smaller emulsion particle sizes.In addition,the viscosity of the O/W emulsions formulated with the hot-air-dried HWS remained nearly constant over a 90-day storage period.This stability was attributed to the sub-stantial adsorption of HWS at the interface,inhibiting retrogradation and the formation of a network structure of HWS molecules.Nota-bly,the hot-air-dried HWS not only effectively stabilized O/W emulsions but also maintained the rheological properties of the emulsions during storage.This characteristic enhanced its applicability in various foodstuffs.
万方数据
维普
