Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification

This work investigated the structure and physicochemical properties of cross-linked tapioca starch (CTS), acetylated tapioca starch (ATS) and their counterparts (Oil-CTS and Oil-ATS). The results showed oil on the interface of starch granules promoted granule agglomeration after oil modification. Besides, oil modification could increase granule size and destroy the crystalline structure but did not affect the molecular structure of starch. Meanwhile, oil-modified starches did not form the V-type structure like amylose-fatty acid complex, suggesting that oil could not enter the helical cavity of amylose to form complex. Furthermore, compared with CTS and ATS, oil-modified starches had higher shear resistance, lower viscosity and gelatinization enthalpy. Notably, Oil-CTS possessed excellent emulsion stability, with the potential application as an emulsion stabilizer. This study revealed oil modification as an innovative method to endow starch with high shear resistance, low gelatinization enthalpy and excellent emulsion stability to meet the demands of food industries.