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Preparation and Characterization of Starch Particles for Use in Pickering Emulsions
Author(s) -
Saari Hisfazilah,
Heravifar Katayoun,
Rayner Marilyn,
Wahlgren Marie,
Sjöö Malin
Publication year - 2016
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-05-15-0107-r
Subject(s) - starch , creaming , pickering emulsion , chemistry , particle size , emulsion , chemical engineering , hydrolysis , modified starch , acid hydrolysis , particle (ecology) , polymer chemistry , chromatography , organic chemistry , oceanography , engineering , geology
Particle‐stabilized emulsions, called Pickering emulsions, can be produced by using starch particles. In this work we studied how the properties of the starch particles affect the droplet size and creaming of such emulsions. In the study, various sizes of starch particles were generated by two different methods and used to stabilize Pickering emulsions. Sedimentation according to Stokes’ law was used to separate small and large starch granules. Acid hydrolysis was another method used to obtain smaller particles. All samples were modified with octenyl succinic anhydride (OSA) to increase their hydrophobicity with a level of OSA substitution between 1.8 and 3.1%. The size of starch particles was the main factor influencing emulsion droplet sizes. Furthermore, the droplet size decreased as the starch concentration increased. Using small starch particles with sizes <10 μm produced stable emulsions with smaller droplet size compared with larger sizes of starch particles, >10 μm. When subjected to acid hydrolysis, smaller starch particles were generally obtained, which could subsequently create smaller emulsion droplets. The emulsion index increased for the acid‐hydrolyzed starch owing to the size reduction of starch particles. The shape of the starch seemed to have a minor impact on the droplet size and the creaming of Pickering emulsions.