Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle size

Li S 1 , Li C 2 , Yang Y 1 , He X 1 , Zhang B 2 , Fu X 3 Show all authors , Tan CP 4 , Huang Q 5

Affiliations 

  • 1 School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
  • 2 School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China
  • 3 School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
  • 4 Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • 5 School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China. Electronic address: fechoh@scut.edu.cn
Food Chem, 2019 Jun 15;283:437-444.
PMID: 30722895 DOI: 10.1016/j.foodchem.2019.01.020

Abstract

The present study aimed at investigating the effects of octenylsuccinylation and particle size on the emulsifying properties of starch granules as Pickering emulsifiers. Starch spherulites (1-5 μm), native rice starch (5-10 μm), waxy maize starch (10-20 μm) and waxy potato starch (20-30 μm) were modified with octenylsuccinic anhydride. Results showed that octenylsuccinylation caused a significant increase in the contact angle, and there was a weak positive linear correlation with the emulsifying capacity of the starch granules. After octenylsuccinylation, smaller particles of octenylsuccinate-starch granules exhibited better emulsifying properties with smaller droplet size and lower creaming index. Overall, both octenylsuccinylation and particle size have important effects on the emulsifying properties of starch granules as Pickering stabilizers. This study could be useful in the design and development of starch-based Pickering emulsifiers, and provide potential applications in the food and pharmaceutical industries.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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