Preparation of Hydrophobic Modified Tapioca Starch and Its Effect on Emulsifying Properties of Myofibrillar Protein

In order to improve the hydrophobicity of tapioca starch, and used it as a granular emulsifier to improve the emulsification properties of myofibrillar protein (MP). In this study, a hydrophobic modification of native tapioca starch (NTS) by octenyl succinate anhydride (OSA), which produced ocentyl succinic tapioca starch (OSTS) with different modification levels and degrees of substitution (DS), and the compound emulsions were prepared using OSTS and MP. The structural changes of the OSTS were analyzed by XRD, FT-IR, SEM, and PLM, and the emulsion index (EI), emulsifying activity index (EAI), emulsion stability index (ESI), Zeta-potential, particle size distribution, sulfhydryl content, and interface protein content of the emulsions were determined. The results showed that the hydrophobic groups were successfully introduced in the tapioca starch molecules, and the hydrophobic modification treatment had basically no effect on the crystal structure type of the tapioca starch particles. The EAI and ESI of the OSTS-MP compound emulsions improved significantly (P