Li Chen, Li Yunxing, Sun Peidong, Yang Cheng
The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, 214122, China.
J Sci Food Agric. 2014 Jul;94(9):1802-7. doi: 10.1002/jsfa.6495. Epub 2013 Dec 27.
As an environmentally benign particle emulsifier, starch nanocrystal (SNC) has attracted considerable attention. By submitting waxy maize starch to acid below the gelatinisation temperature of starch, nanoscale crystalline residues, which are SNCs, were separated from starch granules by hydrolysing amorphous regions. The SNC could be used as a particle emulsifier to stabilise emulsions.
The SNC could adsorb at the oil-water interface to stabilise oil-in-water emulsions with high stability to coalescence. The creaming of emulsions occurred after homogenisation but decreased with increasing SNC content, which was mainly due to the formation of an inter-particle network in the emulsions. Because of the amount of sulfuric groups at the surface, the SNC was negatively charged. Therefore, at low pH values or high salt content the electrostatic repulsion of the SNC was reduced, which further caused droplet aggregation and an increase in size of the particles in the emulsions stabilised by the SNC.
The SNC was an efficient particle emulsifier for preparing Pickering emulsions. The size of emulsions stabilised by the SNC could be tailored by changing the pH value or salt concentration.
作为一种环境友好型颗粒乳化剂，淀粉纳米晶体（SNC）已引起广泛关注。通过在低于淀粉糊化温度的条件下将糯玉米淀粉置于酸中，淀粉纳米晶体（即SNC）这种纳米级晶体残余物通过水解无定形区域从淀粉颗粒中分离出来。SNC可用作颗粒乳化剂来稳定乳液。
SNC能够吸附在油水界面以稳定水包油乳液，使其具有高聚结稳定性。乳液在均质后出现分层，但随着SNC含量增加而减少，这主要是由于乳液中形成了颗粒间网络。由于表面硫酸基团的数量，SNC带负电荷。因此，在低pH值或高盐含量下，SNC的静电排斥作用降低，这进一步导致液滴聚集以及由SNC稳定的乳液中颗粒尺寸增大。
SNC是制备皮克林乳液的高效颗粒乳化剂。通过改变pH值或盐浓度可调整由SNC稳定的乳液的尺寸。
