Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA.
Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA; Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510640, China.
Food Res Int. 2018 Mar;105:140-149. doi: 10.1016/j.foodres.2017.11.006. Epub 2017 Nov 6.
A simple, organic solvent-free media-milling process was applied to modify the structure and morphology of maize starch granules. During the milling process, the sizes of starch granules reduced dramatically while their crystalline structure was largely damaged as verified by differential scanning calorimetry and X-ray diffraction. The surface hydrophobicity of milled starch was also characterized by contact angle measurement. These media-milled starch suspensions with different starch concentrations (i.e., 2.4%, 7.2% and 10.0%) were used as stabilizers to form Pickering emulsions. The droplet sizes of the Pickering emulsions prepared in this study ranged from approximately 10μm to 900μm depending on the milling time and the initial starch concentration. The droplet sizes decreased with prolonged milling time and increased initial starch concentration. Milled starch particles of around 100nm anchored at the emulsion interfaces were observed by cryo-scanning electron microscopy. Although some emulsions creamed immediately after homogenization, most emulsions exhibited stability against coalescence during the long-term storage of 6months. The emulsions also exhibited benign stability against a wide range of pH, ionic strength and temperature conditions. This research provides a new green approach to form food-grade emulsions to deliver active food ingredients.
一种简单的、无有机溶剂的介质研磨工艺被应用于修饰玉米淀粉颗粒的结构和形态。在研磨过程中，淀粉颗粒的粒径显著减小，而其结晶结构则被大大破坏，这一点通过差示扫描量热法和 X 射线衍射得到了验证。通过接触角测量对研磨淀粉的表面疏水性进行了表征。使用具有不同淀粉浓度（即 2.4%、7.2%和 10.0%）的介质研磨淀粉悬浮液作为稳定剂来形成 Pickering 乳液。本研究中制备的 Pickering 乳液的液滴尺寸范围约为 10μm 至 900μm，具体取决于研磨时间和初始淀粉浓度。液滴尺寸随研磨时间的延长和初始淀粉浓度的增加而减小。通过冷冻扫描电子显微镜观察到约 100nm 的研磨淀粉颗粒锚定在乳液界面处。尽管一些乳液在均质化后立即发生了分层，但在 6 个月的长期储存过程中，大多数乳液表现出对聚结的稳定性。这些乳液还表现出对广泛的 pH 值、离子强度和温度条件的良性稳定性。本研究为形成食品级乳液以输送活性食品成分提供了一种新的绿色方法。
