Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties
Lauric acid was introduced into “Empty” V-type starch using a solid encapsulation method. The structural characteristics and emulsifying properties of the starch-fatty acid complex (SFAC) were explored as a function of the complexing temperature. X-ray diffraction and differential scanning calorimet...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95104/ http://psasir.upm.edu.my/id/eprint/95104/1/Solid%20encapsulation%20of%20lauric%20acid.pdf |
| _version_ | 1848862071827988480 |
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| author | Huang, Liang Li, Songnan Tan, Chin Ping Feng, Yinong Zhang, Bin Fu, Xiong Huang, Qiang |
| author_facet | Huang, Liang Li, Songnan Tan, Chin Ping Feng, Yinong Zhang, Bin Fu, Xiong Huang, Qiang |
| author_sort | Huang, Liang |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Lauric acid was introduced into “Empty” V-type starch using a solid encapsulation method. The structural characteristics and emulsifying properties of the starch-fatty acid complex (SFAC) were explored as a function of the complexing temperature. X-ray diffraction and differential scanning calorimetry confirmed that SFAC was mainly composed of type-I amylose inclusion complexes. Contact angle measurements revealed that the hydrophobic properties of SFAC were closely related to the temperature-regulated complex index. The particle size range of SFAC gradually increased as the complexing temperature increased. The SFAC-stabilized Pickering emulsion at c of 5% and Φ of 40–60% possessed a small droplet size and long-term storage stability for up to 30 days, resulting from the formation of a gel-like network. This study provides new insight into the design of hydrophobic modified starch as a novel and multifunctional emulsifier and is of great help in the development of starch-based Pickering emulsion gels. |
| first_indexed | 2025-11-15T13:11:12Z |
| format | Article |
| id | upm-95104 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:11:12Z |
| publishDate | 2021 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-951042024-10-11T07:46:08Z http://psasir.upm.edu.my/id/eprint/95104/ Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties Huang, Liang Li, Songnan Tan, Chin Ping Feng, Yinong Zhang, Bin Fu, Xiong Huang, Qiang Lauric acid was introduced into “Empty” V-type starch using a solid encapsulation method. The structural characteristics and emulsifying properties of the starch-fatty acid complex (SFAC) were explored as a function of the complexing temperature. X-ray diffraction and differential scanning calorimetry confirmed that SFAC was mainly composed of type-I amylose inclusion complexes. Contact angle measurements revealed that the hydrophobic properties of SFAC were closely related to the temperature-regulated complex index. The particle size range of SFAC gradually increased as the complexing temperature increased. The SFAC-stabilized Pickering emulsion at c of 5% and Φ of 40–60% possessed a small droplet size and long-term storage stability for up to 30 days, resulting from the formation of a gel-like network. This study provides new insight into the design of hydrophobic modified starch as a novel and multifunctional emulsifier and is of great help in the development of starch-based Pickering emulsion gels. Elsevier 2021-09 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/95104/1/Solid%20encapsulation%20of%20lauric%20acid.pdf Huang, Liang and Li, Songnan and Tan, Chin Ping and Feng, Yinong and Zhang, Bin and Fu, Xiong and Huang, Qiang (2021) Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties. Carbohydrate Polymers, 267. art. no. 118181. pp. 1-10. ISSN 0144-8617; ESSN: 1879-1344 https://linkinghub.elsevier.com/retrieve/pii/S0144861721005683 10.1016/j.carbpol.2021.118181 |
| spellingShingle | Huang, Liang Li, Songnan Tan, Chin Ping Feng, Yinong Zhang, Bin Fu, Xiong Huang, Qiang Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties |
| title | Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties |
| title_full | Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties |
| title_fullStr | Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties |
| title_full_unstemmed | Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties |
| title_short | Solid encapsulation of lauric acid into “empty” V-type starch: structural characteristics and emulsifying properties |
| title_sort | solid encapsulation of lauric acid into “empty” v-type starch: structural characteristics and emulsifying properties |
| url | http://psasir.upm.edu.my/id/eprint/95104/ http://psasir.upm.edu.my/id/eprint/95104/ http://psasir.upm.edu.my/id/eprint/95104/ http://psasir.upm.edu.my/id/eprint/95104/1/Solid%20encapsulation%20of%20lauric%20acid.pdf |