title: Structures of octenylsuccinylated starches: effects on emulsions containing β-carotene.
abstract: Starches with different amylopectin contents and different molecular sizes prepared using acid hydrolysis were hydrophobically modified using octenylsuccinic anhydride (OSA). The OSA-modified starches were used as surfactants to stabilize emulsions of β-carotene and canola oil dispersed in water. The objective of this study is to investigate the relationship between starch molecular structure and the chemical stability of the emulsified β-carotene, as well as the colloidal stability of emulsion droplets during storage. The oil droplet size in emulsions was smaller when starch had (a) lower hydrodynamic volume (Vh) and (b) higher amylopectin content. The oxidative stability of β-carotene was similar across samples, with higher results at increased amylopectin content but higher Vh. Steric hindrance to coalescence provided by adsorbed OSA-modified starches appears to be improved by more rigid molecules of higher degree of branching.
authors.affiliation: The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agricultural and Food Innovation, Brisbane QLD, Australia; Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China.
authors.forename: Michael C
authors.initials: MC
authors.lastname: Sweedman
authors.affiliation: The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agricultural and Food Innovation, Brisbane QLD, Australia.
authors.forename: Jovin
authors.initials: J
authors.lastname: Hasjim
authors.affiliation: DSM Nutritional Products Ltd., R&D Center Formulation & Application, PO Box 2676, 4002 Basel, Switzerland.
authors.forename: Christian
authors.initials: C
authors.lastname: Schäfer
authors.affiliation: The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agricultural and Food Innovation, Brisbane QLD, Australia; Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China. Electronic address: b.gilbert@uq.edu.au.
authors.forename: Robert G
authors.initials: RG
authors.lastname: Gilbert
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D003102:Colloids / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry*; D006868:Hydrolysis; D057927:Hydrophobic and Hydrophilic Interactions; D015394:Molecular Structure; D013213:Starch / Q000031:analogs & derivatives* / Q000138:chemical synthesis / Q000737:chemistry; D013696:Temperature; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D003102:Colloids; D004655:Emulsions; C551966:octenyl succinic anhydride-modified starch; D019207:beta Carotene; D013213:Starch; D000687:Amylopectin
keywords: Droplet size; Emulsion; Homogenization; Octenylsuccinic anhydride; Starch; β-Carotene