Pickering emulsions stabilized by compound modified areca taro (Colocasia esculenta (L.) Schott) starch with ball-milling and OSA

被引：42
作者：
Liu, Cancan [1 ,2 ]
An, Fengping [1 ]
He, Hong [1 ]
He, Dan [1 ]
Wang, Yiwei [1 ,2 ]
Song, Hongbo [1 ,2 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, 15 Shangxiadian Rd, Fuzhou 350002, Fujian, Peoples R China
[2] Fujian Prov Key Lab Qual Sci & Proc Technol Speci, Fuzhou 350002, Fujian, Peoples R China
来源：
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2018年 / 556卷
基金：
中国国家自然科学基金;
关键词：
Areca taro starch; Ball-milling; Octenyl succinic anhydride; Pickering emulsions; OCTENYL SUCCINIC ANHYDRIDE; IN-WATER EMULSIONS; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; PARTICLES; GRANULES; EMULSIFIERS; GELS; DIGESTIBILITY; NANOPARTICLES;
D O I：
10.1016/j.colsurfa.2018.08.032
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
The aim of this study was to compare the emulsifying capacity and stability of soybean oil-in-water (O/W) Pickering emulsions stabilized by different areca taro starches (native starch, OSA esterified starch, ball-milled starch, and compound modified starch with ball-milling and OSA), and investigate the stability mechanism of Pickering emulsions. It was found that the compound modified starch showed strong surface activity and high emulsion viscosity, resulted in the best emulsifying capacity and stability. It could be clearly seen that the starch particles adsorbed at the oil-water interface of droplets to form physical barriers, and the upper and middle emulsion phases were uniform and stable after storage for 30 d. Thus, the ball-milling combined with OSA modification can be used as a viable and effective method to produce better starch-based particle emulsifiers.
引用
收藏
页码：185 / 194
页数：10
相关论文
共 52 条
[11]   Structure and functional properties of octenyl succinic anhydride modified starch prepared by a non-conventional technology [J].
Hu, Huayu ;
Liu, Wandong ;
Shi, Jian ;
Huang, Zuqiang ;
Zhang, Yanjuan ;
Huang, Aimin ;
Yang, Mei ;
Qin, Xingzhen ;
Shen, Fang .
STARCH-STARKE, 2016, 68 (1-2) :151-159
[12]   Physicochemical properties and in vitro digestion of starches from different Dioscorea plants [J].
Jiang, Qianqian ;
Gao, Wenyuan ;
Shi, Yanpeng ;
Li, Xia ;
Wang, Haiyang ;
Huang, Luqi ;
Xiao, Peigen .
FOOD HYDROCOLLOIDS, 2013, 32 (02) :432-439
[13]   Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions [J].
Krolikowska, Karolina ;
Fortuna, Teresa ;
Pietrzyk, Siawomir ;
Gryszkin, Artur .
FOOD HYDROCOLLOIDS, 2017, 66 :118-127
[14]   Starch Nanoparticles: A Review [J].
Le Corre, Deborah ;
Bras, Julien ;
Dufresne, Alain .
BIOMACROMOLECULES, 2010, 11 (05) :1139-1153
[15]   Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch [J].
Li, Chao ;
Fu, Xiong ;
Luo, Faxing ;
Huang, Qiang .
FOOD HYDROCOLLOIDS, 2013, 32 (01) :79-86
[16]   Pickering emulsions stabilized by native starch granules [J].
Li, Chen ;
Li, Yunxing ;
Sun, Peidong ;
Yang, Cheng .
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2013, 431 :142-149
[17]   Emulsion stabilized by starch nanocrystals [J].
Li, Chen ;
Sun, Peidong ;
Yang, Cheng .
STARCH-STARKE, 2012, 64 (06) :497-502
[18]   Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch [J].
Li, Nannan ;
Niu, Meng ;
Zhang, Binjia ;
Zhao, Siming ;
Xiong, Shanbai ;
Xie, Fengwei .
CARBOHYDRATE POLYMERS, 2017, 155 :109-116
[19]   Oil-in-water emulsions stabilized by Laponite particles modified with short-chain aliphatic amines [J].
Li, Wei ;
Yu, Lijie ;
Liu, Guopeng ;
Tan, Junjun ;
Liu, Shangying ;
Sun, Dejun .
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2012, 400 :44-51
[20]   Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions [J].
Lin, Quanquan ;
Liang, Rong ;
Zhong, Fang ;
Ye, Aiqian ;
Singh, Harjinder .
FOOD HYDROCOLLOIDS, 2018, 77 :30-39
123456