Preparation and Characterization of OSA-modified Tapioca Starch-based Pickering Emulsion

MANG lai; FAN Fangyu

doi:10.13386/j.issn1002-0306.2023120240

Volume 45 Issue 22

Nov. 2024

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Science and Technology of Food Industry > 2024 > 45(22): 63-71. > DOI: 10.13386/j.issn1002-0306.2023120240

MANG lai, FAN Fangyu. Preparation and Characterization of OSA-modified Tapioca Starch-based Pickering Emulsion[J]. Science and Technology of Food Industry, 2024, 45(22): 63−71. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120240.

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Preparation and Characterization of OSA-modified Tapioca Starch-based Pickering Emulsion

MANG lai^1,,
FAN Fangyu^{1, 2, 3, ,}

1.
College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China
2.
Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China, Kunming 650224, China
3.
Key Laboratory of Forest Disaster Warning and Control of Yunnan Province, Kunming 650224, China

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Received Date: December 21, 2023
Available Online: September 10, 2024

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Abstract

Abstract

To investigate the effects of different preparation conditions on starch-based Pickering emulsions, Pickering emulsions were prepared using octenyl succinic tapioca starch (OSTS) as a solid particle emulsifier. The effects of OSTS additions (3.0%, 3.5%, 4.0%, 4.5%, 5.0%) and oil phase volume fractions (40%, 45%, 50%, 55%, 60%) on the properties of the emulsions were investigated by using the emulsion particle sizes, rheological properties, microstructures, and storage stabilities as the indexes. The effects of different ionic strengths (100, 200, 300, 400, 500 mmol/L) and pH levels (2, 4, 6, 8, 10) on the particle size and stability of the emulsion were also examined. Results showed that the particle size of the emulsion was the smallest, 3.59 μm, at 5% OSTS addition and a 50% volume fraction of the oil phase, and the emulsion did not show delamination after 60 d of storage. It also showed that an elastic gel network structure was formed inside the emulsion, and that its viscosity and gel strength increased with increasing OSTS addition and oil phase volume fraction, leading to an enhanced deformation resistance. Furthermore, high concentrations of salt ions (NaCl concentration ≥500 mmol/L) and strong alkalis (pH≥10) significantly increased the emulsion particle size (P<0.05) and decreased its stability. However, under the conditions of 5% OSTS addition, 60% oil phase volume, 100 mmol/L NaCl concentration, and a pH of 6, the emulsion exhibited good stability.
- octenyl succinate tapioca starch,
- Pickering emulsion,
- rheological properties,
- stability

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