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Pickering emulsions based on CaCl2-gelatinized oat starch

Saari, Hisfazilah LU ; Johansson, David Björten LU ; Knopp, Nathalie ; Sjöö, Malin LU ; Rayner, Marilyn LU and Wahlgren, Marie LU orcid (2018) In Food Hydrocolloids 82. p.288-295
Abstract

The aim of this study was to investigate calcium chloride-induced gelatinization of oat starch, and its effects on the properties of oat starch-based Pickering emulsions. The starch granules were gelatinized in CaCl2 for up to 24 h and the results indicate that the salt-induced gelatinization of oat granules is not a surface phenomenon, as gelatinization and dissolution of the whole starch granule was observed. The degree of swelling differed with time and for emulsions the creaming layer changed depending on the length of salt-induced gelatinization; the least dense layer being observed after 30 min of gelatinization. The study also included OSA-modified starch. OSA modification of oat starch led to a slight decrease in the... (More)

The aim of this study was to investigate calcium chloride-induced gelatinization of oat starch, and its effects on the properties of oat starch-based Pickering emulsions. The starch granules were gelatinized in CaCl2 for up to 24 h and the results indicate that the salt-induced gelatinization of oat granules is not a surface phenomenon, as gelatinization and dissolution of the whole starch granule was observed. The degree of swelling differed with time and for emulsions the creaming layer changed depending on the length of salt-induced gelatinization; the least dense layer being observed after 30 min of gelatinization. The study also included OSA-modified starch. OSA modification of oat starch led to a slight decrease in the droplet size in the resulting emulsion, but the macroscopic properties of the emulsions made with OSA-modified and non-OSA-modified oat starch granules were similar. It was also investigated whether emulsions made from non-gelatinized oat starch could be gelatinized in situ. This was found to be possible and led to encapsulation of the oil. The gelatinized emulsions could be dialyzed and lyophilized without loss of oil. Leading to dry emulsions that was reformed upon reconstitution with water.

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author
; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Cold gelatinization, Dry emulsions OSA-Starch, Oat starch, Pickering emulsion
in
Food Hydrocolloids
volume
82
pages
8 pages
publisher
Elsevier
external identifiers
  • scopus:85045410378
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2018.04.013
language
English
LU publication?
yes
id
d8266f55-7280-413a-9164-18148e578f95
date added to LUP
2018-04-23 12:36:08
date last changed
2023-12-02 06:45:02
@article{d8266f55-7280-413a-9164-18148e578f95,
  abstract     = {{<p>The aim of this study was to investigate calcium chloride-induced gelatinization of oat starch, and its effects on the properties of oat starch-based Pickering emulsions. The starch granules were gelatinized in CaCl<sub>2</sub> for up to 24 h and the results indicate that the salt-induced gelatinization of oat granules is not a surface phenomenon, as gelatinization and dissolution of the whole starch granule was observed. The degree of swelling differed with time and for emulsions the creaming layer changed depending on the length of salt-induced gelatinization; the least dense layer being observed after 30 min of gelatinization. The study also included OSA-modified starch. OSA modification of oat starch led to a slight decrease in the droplet size in the resulting emulsion, but the macroscopic properties of the emulsions made with OSA-modified and non-OSA-modified oat starch granules were similar. It was also investigated whether emulsions made from non-gelatinized oat starch could be gelatinized in situ. This was found to be possible and led to encapsulation of the oil. The gelatinized emulsions could be dialyzed and lyophilized without loss of oil. Leading to dry emulsions that was reformed upon reconstitution with water.</p>}},
  author       = {{Saari, Hisfazilah and Johansson, David Björten and Knopp, Nathalie and Sjöö, Malin and Rayner, Marilyn and Wahlgren, Marie}},
  issn         = {{0268-005X}},
  keywords     = {{Cold gelatinization; Dry emulsions OSA-Starch; Oat starch; Pickering emulsion}},
  language     = {{eng}},
  pages        = {{288--295}},
  publisher    = {{Elsevier}},
  series       = {{Food Hydrocolloids}},
  title        = {{Pickering emulsions based on CaCl<sub>2</sub>-gelatinized oat starch}},
  url          = {{http://dx.doi.org/10.1016/j.foodhyd.2018.04.013}},
  doi          = {{10.1016/j.foodhyd.2018.04.013}},
  volume       = {{82}},
  year         = {{2018}},
}