The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability

Li, Jinyuan; Wang, Qian; Blennow, Andreas; Herburger, Klaus; Zhu, Chuanhao; Nurzikhan, Seitkali; Wei, Jiangpeng; Zhong, Yuyue; Guo, Dongwei

doi:10.1016/j.lwt.2022.113892

Cited by 4 publications

(1 citation statement)

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“…It was found that the emulsification capacity and stability of the resulting emulsion increase as the degree of starch substitution increases [38] and that smaller granules better stabilize emulsion systems [40]. In a study by Li et al [65], it was demonstrated that OSA-modified high amylose starch had the ability to generate optimized stabilized Pickering emulsions. The particular advantage of OSA starch is that its dispersions/pastes are almost colourless and tasteless.…”

Section: Modified Starches As Emulsifiers and Stabilizersmentioning

confidence: 99%

Chemically Modified Starches as Food Additives

Gałkowska,

Kapuśniak,

Juszczak

2023

Molecules

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Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed.

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Section: Modified Starches As Emulsifiers and Stabilizersmentioning

confidence: 99%

Chemically Modified Starches as Food Additives

Gałkowska,

Kapuśniak,

Juszczak

2023

Molecules

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Ultrafine Starch Particles as Pickering Emulsion Stabilizers With Different Interfacial Behaviors

Deng,

Hu,

Rong

et al. 2024

Starch Stärke

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Native starch Pickering stabilizer without chemical modification has attracted research interest in food field. However, the behaviors of starch particles at interface are seldom studied. In this paper, ultrafine starch particles (USPs) are grounded with a planetary ball mall from various starch species down to 1–2 µm in size. USP and starches are used to prepare Pickering emulsions. With size decrease, USP has more negative zeta potentials, stronger hydrogen bonds, better hydrophilicity, and better emulsifying abilities than their counterparts of starches. Millet starch has better emulsion stability than OSA modified starch. Glutinous USP outperforms in stabilization due to higher emulsion height and no oil phase separation. USP behaves differently at interface or in water phase, which is attributed to starch species, amylose and amylopectin contents, and gelatinization. This work can inspire the behavior investigation of starch particles in nano/micrometers at interface during storage.

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