Abstract 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 test.ss.

中文翻译：

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不同制造方法下 OSA-玉米糊精的物理和乳化特性

摘要 对 OSA 玉米淀粉应用两种不同的方法，三种温度（UT，25、50 和 70 °C）的超声波和两种时间长度（AT，1 小时或 4 小时）的酸处理，并研究了其理化性质。检验了作为乳化剂的产品。取代度随着UT温度的升高或AT时间的增加而降低。对于糊化和热性能，OSA 淀粉的无定形区域最初被 UT 或 AT 降解，随后结晶区域被降解，导致相对结晶度不断降低。含有 OSA-50UT、OSA-70UT 或 OSA-AT1H 的乳液在三周内保持良好的稳定性。在 UT 样本中观察到变量之间的相关性比在 AT 样本中更高。据观察，OSA 糊精比 OSA 淀粉更适合作为乳化剂。