Abstract: In this study, starch was prepared from Laiyang taro tubers and thermally modified. The modified starch was characterized by scanning electron microscopy (SEM), particle size analyzer and X-ray diffraction (XRD). Furthermore, the stabilizing effect of the modified starch on Pickering emulsion was investigated based on particle diameter and stability. Results showed that the average size and zeta potential of the modified starch were 1.560 μm and –20.3 mV, respectively, suggesting that it was more suitable for the preparation of Pickering emulsions than the original starch. Based on emulsion particle size and emulsification index, the optimal conditions for preparing emulsions were determined as follows: pH 7.1, starch concentration 6.25 × 10-2 g/mL, percentage of oil phase 60%, dispersion strength 14 000 r/min and dispersion time 4 min. Moreover, the emulsion formed exhibited high centrifugal stability and thermal stability. These results may provide a basis for broadening the utilization of starch from Laiyang taro and the development of novel emulsion stabilizers.

Key words: Laiyang taro, starch, heat modification, emulsion, stability