Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid

Madai Lopez-Silva,Edith Agama-Acevedo,Hernani Yee-Madeira,Luis A Bello-Perez,Jose Alvarez-Ramirez

Food Chemistry（2022）

引用 8|浏览2

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摘要

•Partial gelatinization improved esterification of corn starch.•Access to esterification reaction sites was enhanced by gelatinization.•Partially gelatinized and esterified normal corn starch produced stable emulsions.

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关键词

Corn starch,Pregelatinization,OSA esterification,Emulsification index,Functional characteristics

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