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Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions
- Mun, Saehun, Choi, Yongdoo, Shim, Jae-Yong, Park, Kwan-Hwa, Kim, Yong-Ro
- Food chemistry 2011 v.128 no.2 pp. 266-275
- droplets, dyes, emulsions, encapsulation, heat stability, heat stress, modified starch, plant growth-promoting rhizobacteria, soybean oil, surfactants
- The present study was performed to investigate the possibility of using 4-α-glucanotransferase (4αGTase)-treated starch in W/O/W emulsions to increase their encapsulation efficiency (EE) and stability. Emulsions were prepared using soybean oil, polyglycerol polyricinoleate (PGPR), 4αGTase-treated starch and Tween 20. The mean diameter of W/O/W droplets ranged from 4 to 10μm depending on the sonication time. When the dye was loaded in the internal water phase, the emulsion prepared by sonication for 1 and 2min showed a high EE of the dye (>90%). The W/O/W emulsion prepared by sonication for 3min showed an EE of<90%, but this EE was improved by adding 4αGTase-treated starch to the internal water phase. 4αGTase-treated starch was added to the internal water phase of W/O/W emulsions prepared with a low concentration of PGPR, and the PGPR concentration required to maintain an EE>90% was reduced. W/O/W emulsions containing 4αGTase-treated starch also showed better stability against heating and shearing stresses. These results indicated that 4αGTase-treated starch could be used in the preparation of W/O/W emulsions, which would allow the formulation of W/O/W emulsions with a reduced surfactant concentration.