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KMID : 1007519990080050322
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Food Science and Biotechnology
1999 Volume.8 No. 5 p.322 ~ p.328
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Physical Properties of Octenyl Succinylated Corn Amylodextrins as Fat Replacers in Mayonnaise
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Hwang, Han Joon
Lim, Seung Taik/Park, Hyun Jin/Cho, Sun Ja/Lim, Hyesook S.
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Abstract
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Octenyl succinylated amylodextrins (OSAD) were prepared by refluxing corn starch in an acidic alcohol solution (2% HCl/ethanol) and reacting the residue with octenyl succinic anhydride (3% based on residue). The number-average degree of polymerization (DP_n) of the OS-AD and degree of substitution (DS) decreased from 102 to 40, and 0.009 to 0.006, respectively, as the hydrolysis period increased from 15 to 90 min. The onset temperature (T_o) and enthalpy (ΔH) for melting using a differential scanning calorimetry (DSC) also decreased with the hydrolysis period. The OS-AD exhibited good emulsion capacity (82-85 mL/g) and stability (43% at 30 min hydrolysis). Aqueous dispersions of the OS-AD (29 and 40%) were used to stoichiometrically replace the oil in mayonnaise. Mayonnaise where 82% of total oil was replaced with 40% dispersion showed a higher yield stress (146 vs. 86 Pa) but lower apparent viscosity (736 vs. 1161 mPas) and hysteresis loop (7.05 vs. 27.54×10⁴Pa/s) compared to standard mayonnaise. Storage and loss moduli of the treated mayonnaise became significantly higher than that of the standard, but the total calories of the treated mayonnaise was reduced by 65%.
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