Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch

The impact of the amylose content (AC) hydrophobically modified starch on its emulsion stabilising behaviour has been examined in this study. Waxy maize (W) and normal corn starches (N) with different contents, 5.48% 28.37% respectively, were Octenyl Succinic Anhydride (OSA) (3%) used to fabricate oil-in-water emulsions. Emulsion samples compared for their colloidal stability against pH change, increase electrolyte concentration enzymatic treatment by amylase. OS-starch made a pronounced difference all cases. Increases concentration, or decrease low values, left emulsions stabilised OS-N (medium AC) strongly flocculated. However, little coalescence droplets was detected, even after 21 days. In comparison, OS-W (low remained well dispersed throughout entire storage period, following changes raised salt concentrations. contrast between is attributed provision sufficient steric interactions emulsifier but not OS-N. Destabilisation ?-amylase revealed trend, both vitro vivo digestion experiments leaving AC (OS–W) showing extensive immediately post treatment. Over same short became flocculated, again without much droplet coalescence. degradation interfacial layers seems proceed more slowly than samples. Varying destabilisation rates provide means realising tailored release profiles flavours active ingredients, achieved principle appropriate mixing several starch. • Absorbed enriched as bulk. OSA lower provides better environmental factors. Upon digestion, destabilise rapidly. Emulsions various offer possibility controlled profiles.