Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties

Octenyl succinic anhydride (OSA)-modified starch is a commonly used food emulsifier and its emulsifying properties are positively correlated with the degree of substitution (DS). However, the maximum concentration of OSA in starch approved by the FDA and the China National Food Safety Standards is 3%. This study aims to enhance the emulsifying properties of OSA-modified waxy adlay seed starch by gelatinization under a limited DS and investigate its use in preparing delivery systems. The gelatinized OSA starch exhibited a more flexible macromolecular structure and better emulsifying activity (20.19 m