Provided by Cognitive Sciences ePrint Archive
Published Quarterly
Mangalore, South India
ISSN 0972-5997
Volume 4, Issue 1; January-March 2005
Original Article
Influence of Mucilage Viscosity On The Globule Structure And
Stability Of Certain Starch Emulsions
Authors
Uhumwangho MU,
Okor RS,
Ayomanor M,
Department of Pharmaceutics, University of Benin, Benin City, Nigeria.
Address for Correspondence
M.U. Uhumwangho
Department of Pharmaceutics,
University of Benin,
Benin City, Nigeria.
E-mail: [email protected]
Citation: Uhumwangho MU, Okor RS, Ayomanor M. Influence of mucilage viscosity on
the globule structure and stability of certain starch emulsions. Online J Health Allied Scs.
2005;1:5
URL: http://www.ojhas.org/issue13/2005-1-5.htm
Open Access Archive: http://cogprints.ecs.soton.ac.uk/view/subjects/OJHAS.html
Abstract: A study was carried out to
determine the influence of mucilage
viscosity on the globule structure (i.e. size
and number) of certain starch emulsions.
The starches investigated were cassava,
potato and maize. The emulsions were
prepared by mixing the starch mucilage of a
predetermined concentration 4%w/v with
arachis oil in the ratio 50:50, using a
silverson mixer fitted with a dispersator
head. The emulsions were stored at room
temperature (28±20C) for 7 days. Changes in
globule size were monitored by
photomicroscopy. Viscosities of the
mucilage and those of resulting emulsions
were determined using a capillary flow
method. The viscosities of the emulsions
expressed as time of flow (seconds), were
680 (cassava starch), 369 (potato starch) and
270 (Maize starch), and for the mucilage 510
(cassava), 336 (potato) and 248 (maize). The
corresponding mean globule sizes of the
fresh emulsions were (μm) 28±6, 42±6 and
45±5 respectively. The increase in globule
size during storage (measure of globule
coalescence rate) was 1.8±0.2μm day -1
(cassava), 3.5±0.2μm day -1 (potato) and
4.6±0.3μm day -1 (maize). Thus, a higher
viscosity of the dispersion medium is
associated with the production of finer and
more stable emulsions.
Key Words: Globule structure, Mucilage
viscosity, Stability, Starch emulsions.
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