Pickering emulsifiers based on hydrophobically modified small granular starches - Part I: Manufacturing and physico-chemical characterization

A Marefati; B Wiege; N U Haase; M Matos; M Rayner

doi:10.1016/j.carbpol.2017.07.044

Pickering emulsifiers based on hydrophobically modified small granular starches - Part I: Manufacturing and physico-chemical characterization

Carbohydr Polym. 2017 Nov 1:175:473-483. doi: 10.1016/j.carbpol.2017.07.044. Epub 2017 Jul 20.

Authors

A Marefati¹, B Wiege², N U Haase², M Matos³, M Rayner⁴

Affiliations

¹ Department of Food Technology, Engineering, and Nutrition, Lund University, P. O. Box 124, SE 221 00 Lund, Sweden. Electronic address: ali.marefati@food.lth.se.
² Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Schützenberg 12, 32756 Detmold, Germany.
³ Department of Food Technology, Engineering, and Nutrition, Lund University, P. O. Box 124, SE 221 00 Lund, Sweden; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
⁴ Department of Food Technology, Engineering, and Nutrition, Lund University, P. O. Box 124, SE 221 00 Lund, Sweden.

PMID: 28917891
DOI: 10.1016/j.carbpol.2017.07.044

Abstract

Small granular starches from rice, quinoa and amaranth were hydrophobized by esterification with octenyl succinic anhydride (OSA) in an aqueous alkaline slurry to obtain series of modified starches at defined intervals (i.e. 0.6, 1.2, 1.8, 2.4, 3.0%). The physical and the physico-chemical properties of the starch particles were characterized by proximate analysis including protein level, amylose level and dry matter. The shape and size of the starch granules were characterized by scanning electron microscopy and light scattering. The gelatinization properties were characterized by differential scanning calorimetry. The degree of modification was determined by titration with NaOH. With regard to the emulsion formulation and in order to assess the emulsifying capacity of the small granular starches, the effect of starch type, degree of modification and starch concentration on the resulting emulsion droplet size were evaluated by light scattering and optical microscopy. Emulsifying properties were found to depend on the degree of substitution, size of the granules and the starch to oil ratio of the formulation. Quinoa starch granules, in general, had the best emulsifying capacity followed by amaranth and rice. However, in higher starch concentrations (>400mg/mL oil) and adequate levels of OSA (3.0%) amaranth performed best, having the smallest size of starches studied.

Keywords: Amaranth; OSA; Pickering emulsions; Quinoa; Rice; Starch granules.