Physical and emulsifying properties of OSA-corn dextrin with various manufacturing methods

Jung Ah Han, Hyun Jung Chung, Seung Taik Lim

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)


Two different methods, ultrasound at three temperatures (UT, 25, 50 and 70 °C) and acid treatment for two lengths of time (AT, 1 h or 4 h), were applied for OSA corn starch, and the physicochemical properties of the products as emulsifiers were examined. The degree of substitution decreased with UT temperature increase or AT time increase. For pasting and thermal properties, the amorphous region of the OSA starch was initially degraded by UT or AT, and the crystalline regions were subsequently degraded, inducing a continual decrease in relative crystallinity. The stability of the emulsion containing OSA-50UT, OSA-70UT or OSA-AT1H was well-maintained over three weeks. A higher correlation between variables was observed in UT samples than in AT samples. It was observed that OSA dextrin was more suitable as an emulsifier than was OSA starch. In particular, both control (with yolk) and mayonnaise containing OSA-70UT were evaluated as the most acceptable in sensory

Original languageEnglish
Pages (from-to)563-569
Number of pages7
JournalFood Hydrocolloids
Publication statusPublished - 2019 Apr

Bibliographical note

Funding Information:
This research was supported by Basic Science Research Program through the National Research Foundation of Korea funded by the Ministry of Science, ICT and Future Planning (NRF- 2016R1A2B1012181 ).

Publisher Copyright:
© 2018 Elsevier Ltd


  • Acid treatment
  • Emulsifier
  • Mayonnaise
  • OSA dextrin
  • Ultrasound

ASJC Scopus subject areas

  • Food Science
  • General Chemistry
  • General Chemical Engineering


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