Solid encapsulation of lauric acid into "empty" V-type starch: Structural characteristics and emulsifying properties

Liang Huang; Songnan Li; Chin Ping Tan; Yinong Feng; Bin Zhang; Xiong Fu; Qiang Huang

doi:10.1016/j.carbpol.2021.118181

Solid encapsulation of lauric acid into "empty" V-type starch: Structural characteristics and emulsifying properties

Carbohydr Polym. 2021 Sep 1:267:118181. doi: 10.1016/j.carbpol.2021.118181. Epub 2021 May 8.

Authors

Liang Huang¹, Songnan Li², Chin Ping Tan³, Yinong Feng¹, Bin Zhang⁴, Xiong Fu⁴, Qiang Huang⁵

Affiliations

¹ School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
² Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, Jiangsu, China.
³ Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia.
⁴ School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
⁵ School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China. Electronic address: qiangh@scut.edu.cn.

PMID: 34119149
DOI: 10.1016/j.carbpol.2021.118181

Abstract

Lauric acid was introduced into "Empty" V-type starch using a solid encapsulation method. The structural characteristics and emulsifying properties of the starch-fatty acid complex (SFAC) were explored as a function of the complexing temperature. X-ray diffraction and differential scanning calorimetry confirmed that SFAC was mainly composed of type-I amylose inclusion complexes. Contact angle measurements revealed that the hydrophobic properties of SFAC were closely related to the temperature-regulated complex index. The particle size range of SFAC gradually increased as the complexing temperature increased. The SFAC-stabilized Pickering emulsion at c of 5% and Φ of 40-60% possessed a small droplet size and long-term storage stability for up to 30 days, resulting from the formation of a gel-like network. This study provides new insight into the design of hydrophobic modified starch as a novel and multifunctional emulsifier and is of great help in the development of starch-based Pickering emulsion gels.

Keywords: Fatty acid; Inclusion complex; Pickering emulsion; Solid encapsulation; V-type starch.