Journal
FOOD CHEMISTRY
Volume 227, Issue -, Pages 298-304Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.092
Keywords
Waxy maize starch; Waxy potato starch; Spherulites; Octenylsuccinate starch; Pickering emulsion
Funding
- China Postdoctoral Science Foundation [L2160380]
- Natural Science Foundation of Guangdong Province, China [2014A030313236]
- Fundamental Research Funds for the Central Universities of China [2015ZZ107]
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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.
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