Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

In this study, enzymatically hydrolyzed rice starches (ERS) with a low dextrose equivalent (DE, DE < 5) was applied to prepare emulsion-filled gel (EFG). Results showed that enzymatically hydrolyzed rice starches (DE = 1–4) could build the gel structures required for EFG, and these ERS-EFGs had a creamy white appearance. The storage modulus (G′), loss modulus (G″) and firmness of ERS-EFGs were weaker than the EFG based on native rice starch (NRS-EFG). The starch content in gel matrix directly affected the properties of ERS-EFGs. The addition of starch caused an increase in storage modulus and loss modulus and improved the freeze-thaw stability and firmness of ERS-EFGs. The addition of emulsion droplets diluted the starch concentration, leading to a decrease in the gel modulus (both G′ and G″), freeze-thaw stability, and gel firmness. Both ERS-EFGs and NRS-EFG had good thixotropic recovery. These results implied that the rheological and textural properties of ERS-EFG can be regulated according to the targeted food system by controlling the parameters of starch DE, starch concentration and emulsion content.