“Influence of physicochemical properties of enzymatically modified starch gel on the encapsulation efficiency of W/O/W emulsion containing NaCl”

Abstract

We investigated the molecular characteristics of 4-α-glucanotransferase (4αGTase)-modified rice starch (MRS) and corn starch (MCS) gels and the NaCl release properties depending on their mechanical properties. Also, encapsulation efficiency (EE) and oil globule size of water-in-oil-in-water (W/O/W) emulsions containing MRS or MCS in the inner aqueous phase (W1) with NaCl as a model core material were measured after preparation and 14 days of storage. The characteristics of MRS and MCS were examined by analyzing amylose content, molecular fine structure, microstructure, and mechanical properties to better understand their associations with emulsion stability. At 20 % concentration, the gel strength of MCS (~105 pa) was greater than that of MRS (~103 pa) as MCS had higher apparent amylose content than MRS. The rate of NaCl release from the gel was highly correlated with the gel strength that depended on the type and concentration of the enzymatically-modified starch. As the gel strength increased, EE of freshly prepared and stored W/O/W emulsions increased. Osmotic swelling of NaCl-containing W/O/W was significantly reduced with the incorporation of the modified starch gels in W1 phase. These results indicated that physicochemical properties of 4αGTase-modified starch gels in W/O/W emulsions largely affected the encapsulation efficiency and stability of the emulsions, which could be utilized to formulate W/O/W emulsions with improved stability and the potential for broader applications.