Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions

Y V García-Tejeda; E J Leal-Castañeda; V Espinosa-Solis; V Barrera-Figueroa

doi:10.1016/j.carbpol.2018.04.029

Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions

Carbohydr Polym. 2018 Aug 15:194:177-183. doi: 10.1016/j.carbpol.2018.04.029. Epub 2018 Apr 11.

Authors

Y V García-Tejeda¹, E J Leal-Castañeda², V Espinosa-Solis³, V Barrera-Figueroa⁴

Affiliations

¹ Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Gustavo A. Madero, Ciudad de México, C.P. 07738, Mexico. Electronic address: ngarciat1502@alumno.ipn.mx.
² Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Gustavo A. Madero, Ciudad de México, C.P. 07738, Mexico. Electronic address: eleal@ipn.mx.
³ Universidad Autónoma de San Luis Potosí, Coordinación Académica Región Huasteca Sur de la UASLP, km 5, Carretera Tamazuchale-San Martín, 79960, Tamazuchale, S.L.P., Mexico. Electronic address: vicente.espinosa@uaslp.mx.
⁴ Instituto Politécnico Nacional, Sección de Estudios de Posgrado e Investigación, UPIITA, Avenida Instituto Politécnico Nacional No. 2580, Col Barrio la Laguna Ticomán, Gustavo A. Madero, Ciudad de México, C.P. 07340, Mexico. Electronic address: vbarreraf@ipn.mx.

PMID: 29801826
DOI: 10.1016/j.carbpol.2018.04.029

Abstract

The effect of esterification on hydrolyzed rice starch was analyzed, for this aim rice starch was hydrolyzed and subsequently esterified with lauroyl chloride at three modification levels. Starch derivatives were characterized regarding their degree of substitution (DS), water solubility index, z-potential, gelatinization, and digestibility properties. DS of derivatives of rice starch laurate ranged from 0.042 to 1.86. It was determined that after esterification the water solubility index increased from 3.44 to 53.61%, the z-potential decreased from -3.18 to -11.27, and the content of slowly digestible starch (SDS) decreased from 26.22 to 5.13%. Different emulsions with starch concentrations ranging from 6 to 30 wt% were evaluated. The most stable emulsions were those having 20 and 30 wt% of rice starch laurate.

Keywords: Canola oil; Hydrolyzed rice starch; Oil-in-water emulsion; Starch laurate.