Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions |
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Authors: | Saehun Mun Yongdoo Choi Jae-Yong Shim Kwan-Hwa Park Yong-Ro Kim |
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Affiliation: | 1. Center for Agricultural Biomaterials and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea;2. Molecular Imaging and Therapy Branch, National Cancer Center, Goyang-si 410-769, Republic of Korea;3. Department of Food and Biotechnology, Food and Bio-Industrial Research Center, Hankyong National University, Ansung, Gyeonggi 456-749, Republic of Korea;4. Department of Biology, University of Incheon, Incheon 402-749, Republic of Korea |
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Abstract: | The present study was performed to investigate the possibility of using 4-α-glucanotransferase (4αGTase)-treated starch in W/O/W emulsions to increase their encapsulation efficiency (EE) and stability. Emulsions were prepared using soybean oil, polyglycerol polyricinoleate (PGPR), 4αGTase-treated starch and Tween 20. The mean diameter of W/O/W droplets ranged from 4 to 10 μm depending on the sonication time. When the dye was loaded in the internal water phase, the emulsion prepared by sonication for 1 and 2 min showed a high EE of the dye (>90%). The W/O/W emulsion prepared by sonication for 3 min showed an EE of <90%, but this EE was improved by adding 4αGTase-treated starch to the internal water phase. 4αGTase-treated starch was added to the internal water phase of W/O/W emulsions prepared with a low concentration of PGPR, and the PGPR concentration required to maintain an EE >90% was reduced. W/O/W emulsions containing 4αGTase-treated starch also showed better stability against heating and shearing stresses. These results indicated that 4αGTase-treated starch could be used in the preparation of W/O/W emulsions, which would allow the formulation of W/O/W emulsions with a reduced surfactant concentration. |
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Keywords: | W/O/W emulsion Stabilization PGPR 4-α-Glucanotransferase |
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