皮克林乳液
淀粉
稳定器(航空)
乳状液
奶油
纳米颗粒
接触角
化学工程
化学
肺表面活性物质
变性淀粉
高分子化学
有机化学
材料科学
生物化学
机械工程
工程类
作者
Xianchao Yao,Rihui Lin,Yushi Liang,Siyu Jiao,Lei Zhong
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-01-01
卷期号:400: 133873-133873
被引量:18
标识
DOI:10.1016/j.foodchem.2022.133873
摘要
To overcome the low production efficiency of Pickering emulsion stabilizers prepared from starch, alcohol precipitation and surface modification were applied in this study. Spherical starch nanoparticles (StNPs) (247.90 ± 1.96 nm) were prepared through nanoprecipitation. The StNPs were surface-esterified to produce starch nanoparticle acetate (StNPAc), and the physicochemical changes of the products were investigated. The contact angle (>89.56° ± 0.56°) of StNPAc (degree of substitution, 0.53) was maintained for over 30 min. The results showed that the hydrophobicity of the StNPs was improved by shielding the surface hydroxyl groups via acetylation. StNPAc was also used to produce emulsions for further evaluation of their feasibility as Pickering emulsifiers. Oil-in-water (3:7, v/v) emulsions containing 1.5 wt% StNPAc were stabilized for over 35 days without creaming. Thus, StNPAc exhibited better emulsifying capacity and storage stability than StNPs. Therefore, hydrophobic starch nanoparticles obtained by acetylation are promising stabilizers for surfactant-free Pickering emulsions.
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