Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle size

被引：98

作者：

Li, Songnan ^{[1
]}

Li, Chao ^{[1
,2
,4
]}

Yang, Yinzhou ^{[1
]}

He, Xiaowei ^{[1
]}

Zhang, Bin ^{[1
,2
,4
]}

Fu, Xiong ^{[1
,2
]}

Tan, Chin Ping ^{[2
,3
]}

Huang, Qiang ^{[1
,2
,4
]}

机构：

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

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

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

[4] Sinosingapore Int Joint Res Inst, Guangzhou 511363, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 283卷

基金：

中国国家自然科学基金;

关键词：

Starch granule; Octenylsuccinylation; Particle size; Emulsifying properties; Pickering emulsions; FOOD-GRADE PARTICLES; COLLOIDAL PARTICLES; EMULSIONS; STABILIZATION;

D O I：

10.1016/j.foodchem.2019.01.020

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The present study aimed at investigating the effects of octenylsuccinylation and particle size on the emulsifying properties of starch granules as Pickering emulsifiers. Starch spherulites (1-5 mu m), native rice starch (5-10 mu m), waxy maize starch (10-20 mu m) and waxy potato starch (20-30 mu m) were modified with octenylsuccinic anhydride. Results showed that octenylsuccinylation caused a significant increase in the contact angle, and there was a weak positive linear correlation with the emulsifying capacity of the starch granules. After octenylsuccinylation, smaller particles of octenylsuccinate-starch granules exhibited better emulsifying properties with smaller droplet size and lower creaming index. Overall, both octenylsuccinylation and particle size have important effects on the emulsifying properties of starch granules as Pickering stabilizers. This study could be useful in the design and development of starch-based Pickering emulsifiers, and provide potential applications in the food and pharmaceutical industries.

引用

页码：437 / 444

页数：8

共 38 条

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