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Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism.
- Source :
-
Food Hydrocolloids . Jun2019, Vol. 91, p40-47. 8p. - Publication Year :
- 2019
-
Abstract
- Abstract The development of emulsion gels has attracted increasing interests due to their potential applications as oil structuring templates and release-controlled carriers for sensitive lipid-soluble bioactive compounds. This work aimed to elucidate the importance of changing the degree of substitution (DS, 0.0072–0.0286) and oil volume fraction (Φ, 10–90%) to achieve octenylsuccinate (OS) quinoa starch granule-based Pickering emulsion gels. The gelation process, droplet size distribution, rheological properties and microstructure of Pickering emulsion gels formed at various DS and Φ values were evaluated. Octenylsuccinylation did not change the morphology or the granule size of quinoa starch but significantly increased the contact angle from 36.2° to 68.7°. OS quinoa starch granule-stabilized Pickering emulsion gels were formed at a DS of 0.0286 with Φ values ranging from 50 to 70%. At the Φ value of 70%, increasing DS progressively increased the apparent viscosity (η) and storage modulus (G′) of the emulsions as a result of the adsorption of more OS quinoa starch granules at the oil/water interface. Both η and G′ showed an increasing trend as a function of Φ (50–70%) at a DS value of 0.0286, and this was closely related to the microstructure of the formed emulsion gels. The network of OS quinoa starch-based Pickering emulsion gels at high Φ values (e.g., 60% and 70%) was mainly composed of compact "aggregated" oil droplets, which was largely attributed to the inter-droplet interactions. These results are of great help in understanding the gelling mechanism and the development of starch granule-based Pickering emulsion gels. Graphical abstract Image 1054545 Highlights • OSA modification enabled the efficient adsorption of quinoa starch at the oil/water interface. • Increasing oil volume fraction enhanced the extent of aggregation of oil droplets. • Inter-droplet interaction was responsible for the formation of Pickering emulsion gels. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 0268005X
- Volume :
- 91
- Database :
- Academic Search Index
- Journal :
- Food Hydrocolloids
- Publication Type :
- Academic Journal
- Accession number :
- 134739139
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2019.01.001