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. 2023 Jan 31;15(3):706.
doi: 10.3390/polym15030706.

Preparation and Physico-Chemical Characterization of OSA-Modified Starches from Different Botanical Origins and Study on the Properties of Pickering Emulsions Stabilized by These Starches

Fengchao Zhou  1 , Mingyang Dong  2 , Jianhui Huang  1 , Guorong Lin  1 , Jie Liang  1 , Shibin Deng  1 , Chenqi Gu  2 , Qingyu Yang  2
Affiliations

Preparation and Physico-Chemical Characterization of OSA-Modified Starches from Different Botanical Origins and Study on the Properties of Pickering Emulsions Stabilized by These Starches

Fengchao Zhou et al. Polymers (Basel). .

Abstract

Native starch (NS) from different botanical origins (native rice/tapioca/oat starch, NRS/NTS/NOS) were hydrophobically modified by octenyl succinic anhydride (OSA), and the octenyl succinic (OS) groups were successfully introduced in the starch molecules which obtained OS-starch (OSRS, OSTS and OSOS) with different levels of modification (0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%) and degree of substitution (DS). The structural properties of the OS-starch, such as granule size, crystal, wettability and morphology were studied, and the OS-starch was used as particulate stabilizers to produce oil-in-water (O/W) Pickering emulsions. The emulsion index, droplet size distribution and microstructures of Pickering emulsions produced by different OS-starches were compared. OSA modification had almost no effect on the morphology or crystal structure types of three kinds of NS and OS-starch but markedly increased the contact angle and particle size distribution of OSRS, OSTS and OSOS. Esterification reaction of OSA and starch mainly occurred in amorphous regions of starch, and the OSA significantly improved the emulsifying capacity of OSRS, OSTS and OSOS granules and thus stabilized emulsions formed at higher levels (2.5% and 3.0%) of modification of OS-Starch exhibited better stability; the ability of OS-starch to stabilize Pickering emulsion was 3.0% OSRS > 3.0% OSOS > 3.0% OSTS, respectively. Observation and structural properties analysis of OS-starch granules and Pickering emulsion droplets showed that the number and thickness of the starch granules on the oil-water interface of the emulsion droplets increased with improvement of the OSA modification level, and an aggregation state was formed between the OS-starch granules, which was also enhanced with the OSA modification levels. These were all necessary for the Pickering emulsion stabilized by starch granules to remain in a steady state.

Keywords: OSA; Pickering emulsions; oat starch; rice starch; stability; tapioca starch.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Schematic representation of EI. Vserum: volume of clear liquid after homogenization; Vcream: volume of the emulsified layer after homogenization; Vtotal: volume of total emulsion.
Figure 2
Figure 2
DS (a) and RE (b) values of OS-starch. The data means average value (n = 3); the different letters (a–i) means differ significantly (p < 0.05), the same indicates that the difference is not significant (p > 0.05).
Figure 3
Figure 3
SEM and PSD of NS and OS-starch.
Figure 4
Figure 4
FT−IR spectra of NS and OS-starch.
Figure 5
Figure 5
PLM and XRD of NS and OS-starch.
Figure 5
Figure 5
PLM and XRD of NS and OS-starch.
Figure 6
Figure 6
Contact angle of NS and OS-starch. Note: The data means average value (n = 3); the different letters (a–d) means differ significantly (p < 0.05), the same indicates that the difference is not significant (p > 0.05).
Figure 7
Figure 7
Pickering emulsions prepared from the native starch and OS-starch (a), and the EI values of the emulsions standed for 1 d, 7 d and 15 d (b–d). Note: The data means average value (n = 3); the different letters (a–j) means differ significantly (p < 0.05), the same indicates that the difference is not significant (p > 0.05).
Figure 8
Figure 8
PLM and DSD of Pickering emulsions prepared by NS and OS-starch.
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