A new way to expand the application of starch and tung oil: tung oil anhydride modified starch
نویسندگان
چکیده
In order to expand application of starch and tung oil, oil anhydride modified potato (TOA starch) was prepared in this work. The structural property, degree substitution, pasting properties, rheological properties emulsifying ability the TOA were investigated. Fourier-transform infrared spectroscopy analysis proved formation starch, substitution 0.021 ± 0.001. Compared with natural its gel, had lower temperature breakdown while higher trough viscosity, final viscosity setback, gel recovery capability. addition, oil-in-water emulsion using starch. Its particle size ζ-potential 551 9.7 nm -44 0.1 mV, respectively. More importantly, it similar storage stability stabilized by octenyl succinic which stable stored for 20 d. These result further confirmed feasibility modifying expanded oil.
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2023
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.1590/fst.95822