V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability

Qian Zhou; Qingfei Duan; Huabing Zhai; Fuhan Xie; Yufei Huang; Fengwei Xie; Pei Chen

doi:10.1007/s10068-025-01898-9

V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability

Qian Zhou
, Qingfei Duan
, Huabing Zhai
, Fuhan Xie
, Yufei Huang
, Fengwei Xie
, Pei Chen

Tianjin University
South China Agricultural University
South China University of Technology
Henan Academy of Sciences

Research output: Contribution to journal › Article › peer-review

1 Citation (SciVal)

Abstract

V-type starch possesses great potential as a multifunctional emulsifier. However, the relationship between the structure of V-type starch and its emulsifiability remain unclear. Herein, we choose four varieties of starch to prepare ethanol-induced V-type starch (EVS) and ethanol-induced V-type starch-lauric acid complexes (EVS-LA). The emulsions stabilized by EVS-LA exhibited smaller droplet sizes and improved storage stability. Pearson correlation coefficient analysis indicates that emulsifiability displayed a significant positive correlation with contact angle (r = 0.69) and a significant negative correlation with D(50) (starch granules) and D(50) (emulsion) (r = − 0.71 and − 0.75, respectively). Interestingly, the emulsions stabilized by EVRiS (3 d) and EVRiS-LA (60 d) have identical emulsion droplet sizes but exhibit different storage stabilities. This suggests that the granule size of V-type starch influences short-term emulsifiability, the wettability and granule size of V-type starch influence long-term emulsifiability. This study has enhanced our understanding of V-type starch as a multifunctional emulsifier.

Original language	English
Pages (from-to)	2733-2747
Number of pages	15
Journal	Food Science and Biotechnology
Volume	34
Issue number	12
Early online date	2 Jun 2025
DOIs	https://doi.org/10.1007/s10068-025-01898-9
Publication status	Published - Aug 2025
Externally published	Yes

Funding

This work was supported by the National Natural Science Foundation of China (Grant No. 32472250) and the Guangdong Basic and the Applied Basic Research Foundation (Grant No. 2024A1515012684). This research is also supported by Guangdong Province: 2023 Guangdong-Guangxi Cooperation Science and Technology Special Commissioner Project \u201CPurple-black Fragrant Glutinous Rice Industry\u201D (Yue Ke Han Nong Zi [2023] No. 1356). Guangdong Province Modern Agricultural Industry Common Key Technology R&D Innovation Team Construction Project (Processing and Preservation Common Key Technologies) 2024CXTD16. The Hundred-Thousand-Million Project Rural Science and Technology Special Commissioner Program (Grant No. KTP20240142).

Funders	Funder number
Guangdong Province
Guangdong-Guangxi Cooperation Science and Technology Special Commissioner	1356
National Natural Science Foundation of China	32472250
Guangdong Province Modern Agricultural Industry Common Key Technology R&D Innovation Team Construction Project	2024CXTD16
Basic and Applied Basic Research Foundation of Guangdong Province	2024A1515012684
Rural Science and Technology Special Commissioner Program	KTP20240142

Keywords

Starch emulsifier
Starch lauric acid complex
V-type starch

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

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10.1007/s10068-025-01898-9Licence: CC BY

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abstract = "V-type starch possesses great potential as a multifunctional emulsifier. However, the relationship between the structure of V-type starch and its emulsifiability remain unclear. Herein, we choose four varieties of starch to prepare ethanol-induced V-type starch (EVS) and ethanol-induced V-type starch-lauric acid complexes (EVS-LA). The emulsions stabilized by EVS-LA exhibited smaller droplet sizes and improved storage stability. Pearson correlation coefficient analysis indicates that emulsifiability displayed a significant positive correlation with contact angle (r = 0.69) and a significant negative correlation with D(50) (starch granules) and D(50) (emulsion) (r = − 0.71 and − 0.75, respectively). Interestingly, the emulsions stabilized by EVRiS (3 d) and EVRiS-LA (60 d) have identical emulsion droplet sizes but exhibit different storage stabilities. This suggests that the granule size of V-type starch influences short-term emulsifiability, the wettability and granule size of V-type starch influence long-term emulsifiability. This study has enhanced our understanding of V-type starch as a multifunctional emulsifier.",

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AU - Xie, Fengwei

AU - Chen, Pei

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V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability

Abstract

Funding

Keywords

ASJC Scopus subject areas

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