Solid encapsulation of lauric acid into "empty" V-type starch: Structural characteristics and emulsifying properties

Huang L 1 , Li S 2 , Tan CP 3 , Feng Y 1 , Zhang B 4 , Fu X 4 Show all authors , 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 Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, Jiangsu, China
  • 3 Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
  • 4 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
  • 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. Electronic address: qiangh@scut.edu.cn
Carbohydr Polym, 2021 Sep 01;267:118181.
PMID: 34119149 DOI: 10.1016/j.carbpol.2021.118181

Abstract

Lauric acid was introduced into "Empty" V-type starch using a solid encapsulation method. The structural characteristics and emulsifying properties of the starch-fatty acid complex (SFAC) were explored as a function of the complexing temperature. X-ray diffraction and differential scanning calorimetry confirmed that SFAC was mainly composed of type-I amylose inclusion complexes. Contact angle measurements revealed that the hydrophobic properties of SFAC were closely related to the temperature-regulated complex index. The particle size range of SFAC gradually increased as the complexing temperature increased. The SFAC-stabilized Pickering emulsion at c of 5% and Φ of 40-60% possessed a small droplet size and long-term storage stability for up to 30 days, resulting from the formation of a gel-like network. This study provides new insight into the design of hydrophobic modified starch as a novel and multifunctional emulsifier and is of great help in the development of starch-based Pickering emulsion gels.

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

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