Rheology, microstructure, and storage stability of emulsion-filled gels stabilized solely by maize starch modified with octenyl succinylation and pregelatinization

Myeongsu Jo, Min Jea Chang, Kelvin K.T. Goh, Choongjin Ban, Young Jin Choi

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of the emulsion-filled gels was evaluated. Confocal fluorescence images showed that OSA-PGS stabilized the emulsion, indicated by the formation of a thick layer surrounding the oil droplets, and simultaneously gelled the aqueous phase. All of the emulsions exhibited shear-thinning flow behavior, but only those with 10% w/v OSA-PGS were categorized as Herschel–Bulkley fluids. The rheological behavior of the emulsion-filled gels was significantly affected by both the OSA-PGS concentration and Φ. The mean diameters (D1,0, D3,2, and D4,3 ) of oil droplets with 10% w/v OSA-PGS were stable during 30 days of storage under ambient conditions, indicating good stability. These results provide a basis for the design of systems with potential applications within the food industry.

Original languageEnglish
Article number837
JournalFoods
Volume10
Issue number4
DOIs
StatePublished - Apr 2021

Keywords

  • Emulsion-filled gels
  • Microstructure
  • Octenyl succinic anhydride-modified and pregelatinized maize starch
  • Rheological property
  • Storage stability

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