Abstract In this study, rice starch was modified by different modifications that included debranching (DB), esterification with octenyl succinic anhydride (OSA), debranching followed by OSA modification (DBOS) and OSA modification followed by debranching (OSDB). Following modification, the resistant starch content and emulsifying properties of the modified starches markedly increased in comparison with the native starch with the DBOS starch having the highest resistant starch content and the best emulsifying properties. This can be attributed to its higher degree of OSA substitution resulting in an enhanced amphiphilic character and better emulsion stability. Microstructure, physical stability and rheological properties of oil-in-water emulsions using these modified rice starches were also investigated and it was observed that emulsions stabilized by OSA and DBOS starches exhibited smaller oil droplets, were more stable to creaming and possessed stronger three-dimensional structure when compared with the other modified starch-based emulsions. Since the DBOS starch was found to demonstrate the highest resistant starch content and better emulsifying properties than the other starches, it was then chosen for optimization of its concentration to give the best emulsion characteristics and stability. The emulsions stabilized by the DBOS starch at a concentration of 4% or 5% (w/w) were found to be more stable and very little phase separation was observed after a storage period of 30 days.

中文翻译：

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改性抗性淀粉基水包油乳液的设计与合成

摘要 在本研究中，大米淀粉通过不同的改性进行改性，包括脱支 (DB)、辛烯基琥珀酸酐酯化 (OSA)、脱支后 OSA 改性 (DBOS) 和 OSA 改性后脱支 (OSDB)。改性后的抗性淀粉含量和乳化性能较天然淀粉显着提高，其中DBOS淀粉的抗性淀粉含量最高，乳化性能最好。这可归因于其更高程度的 OSA 取代导致增强的两亲性和更好的乳液稳定性。微观结构，还研究了使用这些改性大米淀粉的水包油乳液的物理稳定性和流变特性，观察到由 OSA 和 DBOS 淀粉稳定的乳液表现出更小的油滴，更稳定的乳脂状，并具有更强的三维结构。与其他改性淀粉基乳液相比。由于发现 DBOS 淀粉显示出最高的抗性淀粉含量和比其他淀粉更好的乳化性能，因此选择它来优化其浓度以提供最佳的乳液特性和稳定性。发现由浓度为 4% 或 5% (w/w) 的 DBOS 淀粉稳定的乳液更稳定，并且在 30 天的储存期后观察到非常少的相分离。