Comparative study of rheological properties and Pickering emulsion stabilizing capacity of nonenyl succinic anhydride and octenyl succinic anhydride modified amaranth starches

Functional properties and ability to stabilize Pickering emulsions of amaranth starch with the novel nonenyl succinic anhydride (NSA) modification and the widely used octenyl succinic anhydride (OSA) modification were compared. The NSA modification was more effective in altering the rheological properties of amaranth starches. NSA-modified amaranth starch showed significantly higher peak viscosity (7.13 Pa center dot s at DS of 0.02209) than the OSA-modified amaranth starch (6.10 Pa center dot s at DS of 0.03042). The gelatinization temperature, gelatinization enthalpy, and relative crystallinity of amaranth starch were more affected by the OSA than the NSA. The Pickering emulsions stabilized with NSA-modified starches had higher stability than those with the OSAmodified starches as characterized by particle size distribution, morphological, and rheological approaches. A lower degree of substitution by NSA than by OSA is needed to achieve a similar emulsification capacity. Thus, the NSA modification could be an efficient alternative to OSA modification in tailoring physicochemical and rheological functions, as well as stabilizing Pickering emulsions.

Automated summary

The study compared the functional properties and ability to stabilize Pickering emulsions of amaranth starch modified with the novel NSA and widely used OSA. The results showed that the NSA modification had a more significant impact on the rheological properties of the starch and resulted in higher stability of the emulsions.