琥珀酸酐
淀粉
皮克林乳液
差示扫描量热法
乳状液
变性淀粉
傅里叶变换红外光谱
化学
化学工程
化学改性
材料科学
核化学
高分子化学
有机化学
工程类
物理
热力学
作者
Ana Guadalupe Estrada-Fernández,G. Dorantes-Bautista,Angélica Román‐Guerrero,Rafael G. Campos‐Montiel,Juan Pablo Hernández‐Uribe,Rubén Jiménez-Alvarado
标识
DOI:10.1007/s13197-020-04790-y
摘要
The emulsifying properties of Oxalis tuberosa starch (native and chemically modified) were evaluated in Pickering emulsions based on the emulsification index, emulsion stability over time and emulsion morphology. The best conditions of chemical modification were found by esterification of starch with octenyl succinic anhydride (OSA) at a concentration of 3% and a reaction time of 2 h, achieving a degree of substitution of 0.033 ± 0.001. The results obtained using Fourier-transform infrared spectroscopy, a Rapid Visco Analyzer, and differential scanning calorimetry, indicated that the starch underwent a change in its structure and that the insertion of the OSA groups was achieved. The amphipathic characteristics of OSA starch were evaluated by forming oil-in-water emulsions. Various concentrations of OSA-starch granules (1, 2.5 and 5 wt%) were used. A higher concentration of particles produced a smaller droplet size of emulsions (76.5 ± 0.9 μm) compared to those formed at a lower concentration of 1% (92.5 ± 1.0 μm). Therefore, the starch modified with OSA displayed the necessary characteristics to be adsorbed at the oil-water interface, achieving Pickering emulsion stabilization.
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