Aggregate and emulsion properties of enzymatically-modified octenylsuccinylated waxy starches

Sweedman, Michael C., Schafer, Christian and Gilbert, Robert G. (2014) Aggregate and emulsion properties of enzymatically-modified octenylsuccinylated waxy starches. Carbohydrate Polymers, 111 918-927. doi:10.1016/j.carbpol.2014.04.088

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Author Sweedman, Michael C.
Schafer, Christian
Gilbert, Robert G.
Title Aggregate and emulsion properties of enzymatically-modified octenylsuccinylated waxy starches
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
Publication date 2014-10-13
Year available 2014
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2014.04.088
Open Access Status Not Open Access
Volume 111
Start page 918
End page 927
Total pages 10
Place of publication Oxford, United Kingdom
Publisher Pergamon Press
Language eng
Formatted abstract
Sorghum and maize waxy starches were hydrophobically modified with octenylsuccinic anhydride (OSA) and treated with enzymes before being used to emulsify β-carotene (beta,beta-carotene) and oil in water. Enzyme treatment with β-amylase resulted in emulsions that were broken (separated) earlier and suffered increased degradation of β-carotene, whereas treatment with pullulanase had little effect on emulsions. Combinations of surfactants with high and low hydrodynamic volume (Vh) indicated that there is a relationship between Vh and emulsion stability. Degree of branching (DB) had little direct influence on emulsions, though surfactants with the highest DB were poor emulsifiers due to their reduced molecular size. Results indicate that Vh and branch length (including linear components) are the primary influences on octenylsuccinylated starches forming stable emulsions, due to the increased steric hindrance from short amphiphilic branches, consistent with current understanding of electrosteric stabilization. The success of OSA-modified sorghum starch points to possible new products of interest in arid climates.
Keyword Octenylsuccinic anhydride starch
Structural modification
Emulsion stability
Critical aggregation concentration
Chemical degradation
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2015 Collection
Centre for Nutrition and Food Sciences Publications
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