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  • Title: Particle-stabilizers modified from indica rice starches differing in amylose content.
    Author: Song X, Pei Y, Zhu W, Fu D, Ren H.
    Journal: Food Chem; 2014 Jun 15; 153():74-80. PubMed ID: 24491702.
    Abstract:
    Octenyl succinic anhydride (OSA) starches were prepared from four cultivars of native indica rice starches with amylose contents of 1.90%, 18.01%, 25.40% and 26.98% (w/w). The emulsion stability and microstructure of the oil-in-water Pickering emulsions (soybean oil/water, 1/2, v/v) stabilized by OSA starch particles were investigated. Results indicated that the average droplet sizes of the emulsions were in the range of 10-70 μm, depending on starch cultivars. During 100 days of storage, the emulsions made from OSA starches (degree of substitution: 0.0287-0.0294) were stable. Optical microscopy showed that starch particles were accumulated at the oil-water interface in the form of a densely packed layer, which prevented the flocculation and coalescence of oil droplets by a steric mechanism. Moreover, the emulsification of particle-stabilizers was positively correlated with degree of substitution (P<0.01) but had no obvious correlation with amylose content and pasting properties.
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