Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions

卷:227

Wang, Chan ; Fu, Xiong ; Tang, Chuan-He ; Huang, Qiang ; Zhang, Bin

South China Univ Technol

关键词: Waxy maize starch;    Waxy potato starch;    Spherulites;    Octenylsuccinate starch;    Pickering emulsion;   

DOI  :  10.1016/j.foodchem.2017.01.092

学科分类：食品科学和技术

【 摘 要 】

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], similar to 3.7 mu m), higher dissociation temperature (80-120 degrees C) and crystallinity (80 similar to 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 2 wt.% of octenylsuccinate (OS) starch spherulites as emulsifier was quite stable over 2 months, and its Pickering emulsions displayed protective effect on stability of oil droplets. (C) 2017 Elsevier Ltd. All rights reserved.