Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid

Abstract

Native maize starch (NS) dispersions treated with hydrochloric (HA; 1M, 2M), phosphoric (PA; 1M, 2M) and tartaric acid (TA; 0.67M, 1.33M) were investigated in terms of their morphological, structural and physicochemical properties, including emulsification capacity. The molecular weight of starch was affected by both factors (acid type and concentration). The mean molecular weight (Mw) was decreased by 89% and 11% after treatment with HA (1M) and PA (1M), respectively. TA-treated starch resulted into three distinct size distributions, one of which showed larger Mw as compared to the NS. Dynamic light scattering measurements revealed that the modified starches in aqueous environment were spread in at least two distributions, one of them showing particle sizes higher than 200 nm, whereas the other lower than 200 nm. Clarity of treated starch pastes decreased in the following order: HA > TA > PA > NS. Generally, O/W emulsification and stability properties deteriorated with starch modification. ΤΑ yielded the most stable emulsion among the modified starches.

Water Behavior of Emulsions Stabilized by Modified Potato Starch

“…Surface activity of the tested physically modified starch was not analyzed; however, it is known that some physically modified starches are useful in forming an emulsion [ 15 ]. Despite the above, it should be mentioned that, in certain conditions, modification may lead to deterioration of starch emulsion capacity [ 47 ]. The NMR experiment presented in Figure 1 , Figure 2 , Figure 3 and Figure 4 proved that the presence of starches in the water phase of the emulsion affected all measured relaxation times.…”

Acorn and water interactions on the microstructure of gluten‐free yeasted dough

“…The WAI values of rice flour and corn starch were 44% and 63% less than that of acorn meal, respectively (Figure 1). The high swelling power (water‐holding ability) is related mainly to a high amount of amylopectin (Skendi et al., 2020; Song & Jane, 2000).…”

“…Due to its high‐water holding capacity, acorn meal may contribute in the increase of mixture viscosity. The high WSI may be linked to the presence of low molecular weight fraction of starch that is easily solubilized (Skendi et al., 2020) or the presence of other easily soluble low‐molecular‐weight components in the mixture. When rice and corn starch are present in a mixture, a matrix is created with higher WAI than that of each individual component and similar WSI to that of component of lowest WSI.…”