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Preparation and characterization of octenyl succinate cassava starch-monoglyceride complexes and their application in
Bin Niu1, Yingnan Qin1, Guiyu Chen2
1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China.
Abstract:
The aim of this study was to investigate the structure and properties of octenyl succinic anhydride-modified cassava starch (OCS)-monoglyceride complexes and their application in the Pickering emulsion. Results from the complexing index, X-ray diffraction, and Fourier transform infrared spectroscopy showed that OCS formed V-type complexes with monoglyceride, and glycerol monolaurate (GML) formed more complexes than glycerol monopalmitate (GMP) and glycerol monostearate (GMS). Differential scanning calorimetry results indicated that the formed V-type complexes included type I and type II complexes. Granule morphology analysis indicated that OCS-monoglyceride complexes had more pronounced aggregation than OCS. The contact angles of OCS-GMP and OCS-GMS complexes were closer to 90° than OCS and OCS-GML complex, with the order of OCS-GMS (62.27°) = OCS-GMP (62.27°) > OCS-GML (56.79°) > OCS (23.73°). OCS-monoglyceride emulsions displayed lower average droplet size, enhanced storage modulus and loss modulus, and better emulsifying effect than OCS emulsion. OCS-GMS emulsion showed the best storage stability and freeze-thaw stability. This study demonstrated that the OCS-monoglyceride complexes would be employed as a potential stabilizer in Pickering emulsions.
