V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability
Qian Zhou, Qingfei Duan, Huabing Zhai, Fuhan Xie, Yufei Huang, Fengwei Xie, Pei Chen
TL;DR
This paper explores how the structure of V-type starch affects its ability to stabilize emulsions, revealing key factors that influence emulsifier performance.
Contribution
The study identifies correlations between structural properties of V-type starch and its emulsifying performance, offering new insights into its multifunctional use.
Findings
EVS-LA emulsions show smaller droplet sizes and better storage stability.
Emulsifiability correlates positively with contact angle and negatively with granule and droplet sizes.
Granule size affects short-term emulsifiability, while wettability and granule size together influence long-term stability.
Abstract
V-type starch possesses great potential as a multifunctional emulsifier. However, the relationship between the structure of V-type starch and its emulsifiability remain unclear. Herein, we choose four varieties of starch to prepare ethanol-induced V-type starch (EVS) and ethanol-induced V-type starch-lauric acid complexes (EVS-LA). The emulsions stabilized by EVS-LA exhibited smaller droplet sizes and improved storage stability. Pearson correlation coefficient analysis indicates that emulsifiability displayed a significant positive correlation with contact angle (r = 0.69) and a significant negative correlation with D(50) (starch granules) and D(50) (emulsion) (r = − 0.71 and − 0.75, respectively). Interestingly, the emulsions stabilized by EVRiS (3 d) and EVRiS-LA (60 d) have identical emulsion droplet sizes but exhibit different storage stabilities. This suggests that the granule size…
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Taxonomy
TopicsFood composition and properties · Proteins in Food Systems · Pickering emulsions and particle stabilization