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Updated: Sep 15, 2025

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
V-type granular starches derived from different starch varieties: an exploration of the relationships between
Qian Zhou1, Qingfei Duan2, Huabing Zhai1
1Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong China.
Abstract:
V-type starch possesses great potential as a multifunctional emulsifier. However, the relationship between the structure of V-type starch and its emulsifiability remain unclear. Herein, we choose four varieties of starch to prepare ethanol-induced V-type starch (EVS) and ethanol-induced V-type starch-lauric acid complexes (EVS-LA). The emulsions stabilized by EVS-LA exhibited smaller droplet sizes and improved storage stability. Pearson correlation coefficient analysis indicates that emulsifiability displayed a significant positive correlation with contact angle (r = 0.69) and a significant negative correlation with D(50) (starch granules) and D(50) (emulsion) (r = - 0.71 and - 0.75, respectively). Interestingly, the emulsions stabilized by EVRiS (3 d) and EVRiS-LA (60 d) have identical emulsion droplet sizes but exhibit different storage stabilities. This suggests that the granule size of V-type starch influences short-term emulsifiability, the wettability and granule size of V-type starch influence long-term emulsifiability. This study has enhanced our understanding of V-type starch as a multifunctional emulsifier.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s10068-025-01898-9.
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