Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch

被引：9
作者：
Guo, Changsheng [1 ,2 ]
Geng, Sheng [2 ]
Shi, Yuzhong [2 ]
Yuan, Chao [1 ]
Liu, Benguo [1 ,2 ]
机构：
[1] Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China
[2] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 22卷
基金：
中国国家自然科学基金;
关键词：
Acorn starch; Acid hydrolysis treatment; Structural characterization; Pickering high internal phase emulsions; Mechanical properties; WAXY MAIZE STARCH; POTATO; NANOCRYSTALS; AMYLOPECTIN;
D O I：
10.1016/j.fochx.2024.101277
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The acid-hydrolyzed acorn starch samples (HAS -1, HAS -2, HAS -3, and HAS -4) were prepared from natural acorn starch (NAS) at sulfuric acid concentrations of 1, 2, 3, and 4 mol/L for 2 d. The particle characteristics and structures of HAS were investigated, and Pickering high internal phase emulsions (HIPEs) based on HAS were constructed and characterized. The results showed that with an increase in sulfuric acid concentration, the size, yield, amylose content, molecular weight, and amylopectin chain length of HAS gradually decreased. HAS retained an A -type crystal structure, and its relative crystallinity and short-range order degree gradually increased with increasing sulfuric acid concentration. Acid hydrolysis treatment improved the wettability of NAS, and its effect was positively correlated with the sulfuric acid concentration. HAS -3 and HAS -4 could stabilize the Pickering HIPEs with an oil phase volume fraction of 80% at c >= 1.5%. The mechanical properties of the HIPEs were positively correlated with c .
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页数：9
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