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Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions

Author:
Wang, Chan, Fu, Xiong, Tang, Chuan-He, Huang, Qiang, Zhang, Bin
Source:
Food chemistry 2017 v.227 pp. 298-304
ISSN:
0308-8146
Subject:
crystal structure, crystallization, crystals, dissociation, droplets, emulsifiers, emulsions, oils, particle size distribution, potato starch, potatoes, protective effect, starch, temperature, waxy corn
Abstract:
This study investigated structure and morphology of starch spherulites prepared from debranched waxy maize and waxy potato starches. Debranched waxy potato starch favored the formation of B-type crystals with longer branch chains (average chain length, 26.14), whereas A-type polymorphic aggregates were generated from debranched waxy maize under same recrystallization condition. Spherulites had smaller particle size distribution (D[3,2], ∼3.7μm), higher dissociation temperature (80–120°C) and crystallinity (80∼90%), compared to native waxy starches. Intact spherulites could be used as an edible particle emulsifier after modifying by octenylsuccinic anhydride (OSA). The emulsion produced using 2wt.% of octenylsuccinate (OS) starch spherulites as emulsifier was quite stable over 2months, and its Pickering emulsions displayed protective effect on stability of oil droplets.
Agid:
5618620