Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches
Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches
复制标题
用无定形颗粒辛烯基琥珀酸酐变性淀粉稳定水包油乳液
DOI：
10.1021/acs.jafc.8b02733
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发表时间：
2018-09-05
影响因子：
6.1
通讯作者：
Zhong, Fang
中科院分区：
文献类型：
--
作者：
Liu, Wei;Li, Yue;Zhong, Fang
比较了预糊化对辛烯基丁二酸酐(OSA)无定形和颗粒状淀粉乳化剂性能的影响。X-射线散射测试证实了糊化后颗粒结构的完全丧失。取代度为0.021和0.045的颗粒状淀粉乳液的粒径分别为717.8 nm和391.5 nm，而非晶态淀粉乳液的粒径分别为307.2 nm和283.9 nm。此外，储存30d后，颗粒状OSA淀粉乳液的粒径分别增大到910.1 nm和520.9 nm。然而，在用无定形OSA淀粉稳定的乳液中，这一值仅分别增加到376.6和335.2 nm。这归因于与颗粒状OSA相比，非晶态淀粉链的柔性组装行为增加了界面厚度、界面吸附速率和表面致密堆积。此外，通过无定形OSA淀粉稳定的乳液显示出较高的弹性系数，这表明淀粉链与相邻液滴之间存在更多的相互作用。
The effects of pre-gelatinization on the capacity of amorphous and granular octenyl succinic anhydride (OSA) starches as an emulsifier were compared. The full loss of the granular structure after gelatinization were confirmed by X-ray scattering measurements. The particle size of the emulsions prepared by granular starches with the degree of substitution of 0.021 and 0.045 was 717.8 and 391.5 nm, respectively, whereas it was only 307.2 and 283.9 nm of the amorphous OSA starch emulsions, respectively. Furthermore, after 30 days of storage, the particle size of granular OSA starch emulsions increased to 910.1 and 520.9 nm, respectively. However, this value only increased to 376.6 and 335.2 nm in emulsions stabilized with the amorphous OSA starch, respectively. These were attributed to an increased interfacial thickness, rate of interfacial adsorption, and compact packing on the surface, resulting from the flexible assembly behavior of amorphous starch chains compared to granular OSA. In addition, emulsions stabilized via amorphous OSA starches displayed a higher elastic moduli, indicating a greater number of interactions between starch chains and adjacent droplets.