title: Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions.
abstract: This study investigated structure and morphology of starch spherulites prepared from debranched waxy maize and waxy potato starches. Debranched waxy potato starch favored the formation of B-type crystals with longer branch chains (average chain length, 26.14), whereas A-type polymorphic aggregates were generated from debranched waxy maize under same recrystallization condition. Spherulites had smaller particle size distribution (D[3,2], ∼3.7μm), higher dissociation temperature (80-120°C) and crystallinity (80∼90%), compared to native waxy starches. Intact spherulites could be used as an edible particle emulsifier after modifying by octenylsuccinic anhydride (OSA). The emulsion produced using 2wt.% of octenylsuccinate (OS) starch spherulites as emulsifier was quite stable over 2months, and its Pickering emulsions displayed protective effect on stability of oil droplets.
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
authors.forename: Chan
authors.initials: C
authors.lastname: Wang
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
authors.forename: Xiong
authors.initials: X
authors.lastname: Fu
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
authors.forename: Chuan-He
authors.initials: CH
authors.lastname: Tang
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China. Electronic address: fechoh@scut.edu.cn.
authors.forename: Qiang
authors.initials: Q
authors.lastname: Huang
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China. Electronic address: zhangb@scut.edu.cn.
authors.forename: Bin
authors.initials: B
authors.lastname: Zhang
mesh_terms: D045703:Emulsifying Agents / Q000737:chemistry; D005503:Food Additives / Q000737:chemistry*; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D010316:Particle Size; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D045703:Emulsifying Agents; D005503:Food Additives; D013213:Starch
keywords: Octenylsuccinate starch; Pickering emulsion; Spherulites; Waxy maize starch; Waxy potato starch