Abstract
Butyrylated starch, a modified starch with significant applications in the food and pharmaceutical industries, lacks sufficient research on its emulsification. In this study, butyrylation was performed using waxy corn starch, tapioca starch and corn starch as raw materials, and their group distribution were determined. X-ray photoelectron spectroscopy (XPS), Raman microscopy and water contact angle measurements showed that the distribution of butyryl group in B-WCS was highly uniform. The results of the emulsification assay illustrated that B-WCS exhibited significant emulsifying potential at similar degrees of substitution. Analysis of the interface behavior demonstrated that B-WCS reduced the oil-water interfacial tension and formed a rigid interface film that resisted external deformation, thereby maintaining emulsion stability. This indicates that B-WCS exhibiting a highly uniform group distribution has significant emulsification potential. This study revealed the emulsification mechanism of butyrylated starch from an interface perspective and analyzed the relationship between the butyryl group distribution and emulsifiability.
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