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Solid encapsulation of lauric acid into "empty" V-type starch: Structural characteristics and emulsifying properties.
- Source :
-
Carbohydrate Polymers . Sep2021, Vol. 267, pN.PAG-N.PAG. 1p. - Publication Year :
- 2021
-
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. • Lauric acid was complexed with "Empty" V-type starch using a solid encapsulation method. • Complexing temperature dictated the structure and emulsifying properties of starch-fatty acid complex (SFAC). • SFAC stabilized Pickering emulsion stored up to 30 days and emulsion gel formed. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 01448617
- Volume :
- 267
- Database :
- Academic Search Index
- Journal :
- Carbohydrate Polymers
- Publication Type :
- Academic Journal
- Accession number :
- 150792386
- Full Text :
- https://doi.org/10.1016/j.carbpol.2021.118181