Starch as a staple carbohydrate is frequently used as a thickener to enhance food texture, and there is an increasing interest in studying starch modification to improve the thickening ability in order to reduce the dietary consumption of carbohydrate. The present work prepared starch-based patchy particles using a bottom-up method which physically grafted small amaranth starch granules (1 μm) onto corn starch (&gt; 10 μm). After thermal treatment in aqueous ethanol, starches were partially gelatinized; the hydrated swollen starch granules were centrifuged and dehydrated, which stitched particles together forming corona-shape patchy structure. Along with the charge modification, the patchy starch exhibited negatively charged core and positively charged patches. The particle interaction allows them to trap more water thus enhancing the viscosity. The patchiness was controlled by manipulating the ratio between the two starches, and results showed that the viscosity was reduced by higher patchiness. Additionally, with the same patchy area, a higher charge density, though did not contributed to higher water-holding capacity, was able to enhance the viscosity due to the stronger interaction. The flocculation was quantified with image processing, and results showed that the extreme pHs and the presence of salts inhibited interaction by neutralizing charge thus impairing the slurry viscosity. This is the first time that the concept of patchy particles has been extended to food-grade ingredients with a facial and scalable method.

Fabrication of charged self-assembling patchy particles templated with partially gelatinized starch

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ACS Fall 2022

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.