Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior

被引：81
作者：
Li, Songnan [1 ,2 ]
Huang, Liang [1 ,2 ]
Zhang, Bin [1 ,2 ,3 ]
Chen, Chun [1 ,2 ]
Fu, Xiong [1 ,2 ,4 ]
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, Peoples R China
[2] SCUT Zhuhai Inst Modern Ind Innovat, Zhuhai 519175, Guangdong, Peoples R China
[3] Hong Kong Polytech Univ, Dept Appl Biol & Chem Technol, Hong Kong 999077, Peoples R China
[4] Res Inst Food Nutr & Human Hlth, Guangzhou 510640, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2021年 / 112卷
基金：
中国国家自然科学基金;
关键词：
Starch/zein nanocomposite; Electrostatic interaction; Formation mechanism; pH-responsive; Polysaccharide protein interaction; MAIZE STARCH; ETHYLENE GAS; NANOPARTICLES; ZEIN; PARTICLES; FOOD; ENCAPSULATION; COMPLEX; RELEASE; NANO;
D O I：
10.1016/j.foodhyd.2020.106341
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Hydrophobic modified starch nanoparticles were fabricated through combined starch nanoprecipitation and complexation with zein, and their emulsifying behaviors were further evaluated as a Pickering emulsion stabilizer. Novel starch/zein nanocomposites with a unimodal particle distribution, mean diameter of 147.9 nm and contact angle of 83.0 degrees were achieved. Fourier transform-infrared spectroscopy, X-ray diffraction, X-ray photoelectron spectroscopy, differential scanning calorimetry, and confocal laser scanning microscopy demonstrated that the zein was successfully complexed with the starch molecules. Dissociation test confirmed that electrostatic interaction and hydrogen bonding were the main driving forces for the formation and maintenance of the starch/zein nanocomposites. Complexing with zein endowed the starch nanoparticles with emulsion pH-responsive behavior, which could provide a simple and green pathway to pH-responsive materials that afford controlled release of bioactive ingredients with emulsion delivery and recyclable catalysis of enzymatic reactions.
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页数：11
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