Emulsion stabilized by starch nanocrystals

被引：176

作者：

Li, Chen ^{[1
]}

Sun, Peidong ^{[1
]}

Yang, Cheng ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Chem & Mat Engn, Wuxi 214122, Peoples R China

来源：

STARCH-STARKE | 2012年 / 64卷 / 06期

基金：

中国国家自然科学基金;

关键词：

Food-grade; Pickering emulsion; Starch nanocrystals; Surface tension; PARTICLES; PHASE; WATER; OIL; FOAMS;

D O I：

10.1002/star.201100178

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The starch nanocrystals made use of in this study were prepared by sulfuric acid hydrolysis of wx maize starch. The stable oil-in-water emulsions of 50?vol% paraffin liquid were prepared by using starch nanocrystals as emulsifier when the weight percentage concentration of starch nanocrystal relative to water was above 0.02?wt%. The size of the droplets decreased with the raising of the concentration of starch nanocrystal. These emulsions were very stable to coalescence over months and the creaming of emulsions decreased with the increasing of starch nanocrystal concentration. The surface tension of starch nanocrystal dispersions was found decreased from 71.7 to 45.8?mN/m when the nanocrystal concentration grew from 0.05 to 3.0?wt%. This indicates that starch nanocrystals are surface active particles. Further tests on the emulsifying ability of supernatant of centrifuged starch nanocrystal dispersions and the emulsion stability at the melting temperature of starch nanocrystals confirmed that the emulsions were indeed stabilized by starch nanocrystals.

引用

页码：497 / 502

页数：6

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