Solid encapsulation of lauric acid into "empty" V-type starch: Structural characteristics and emulsifying properties

被引：44

作者：

Huang, Liang ^{[1
]}

Li, Songnan ^{[2
]}

Tan, Chin Ping ^{[3
]}

Feng, Yinong ^{[1
]}

Zhang, Bin ^{[1
,4
]}

Fu, Xiong ^{[1
,4
]}

Huang, Qiang ^{[1
,4
]}

机构：

[1] South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

[2] Yangzhou Univ, Inst Agr Sci & Technol Dev, Joint Int Res Lab Agr & Agriprod Safety, Minist Educ China, Yangzhou 225009, Jiangsu, Peoples R China

[3] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, Malaysia

[4] Overseas Expertise Intro Ctr Discipline Innovat F, Ctr 111, Guangzhou 510640, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2021年 / 267卷

基金：

中国国家自然科学基金;

关键词：

V-type starch; Solid encapsulation; Fatty acid; Inclusion complex; Pickering emulsion; PICKERING EMULSIONS; PHYSICOCHEMICAL PROPERTIES; COMPLEXES; NANOPARTICLES; DIGESTIBILITY; GELS;

D O I：

10.1016/j.carbpol.2021.118181

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Lauric acid was introduced into "Empty" V-type starch using a solid encapsulation method. The structural characteristics and emulsifying properties of the starch-fatty acid complex (SFAC) were explored as a function of the complexing temperature. X-ray diffraction and differential scanning calorimetry confirmed that SFAC was mainly composed of type-I amylose inclusion complexes. Contact angle measurements revealed that the hydrophobic properties of SFAC were closely related to the temperature-regulated complex index. The particle size range of SFAC gradually increased as the complexing temperature increased. The SFAC-stabilized Pickering emulsion at c of 5% and phi of 40-60% possessed a small droplet size and long-term storage stability for up to 30 days, resulting from the formation of a gel-like network. This study provides new insight into the design of hydrophobic modified starch as a novel and multifunctional emulsifier and is of great help in the development of starch-based Pickering emulsion gels.

引用

页数：10

共 46 条

[21] Pickering emulsions stabilized by native starch granules [J].