柠檬酸酯化秘鲁玛卡淀粉的结构和体外消化性能及其在水包油（O/W）Pickering 乳液中的应用。
Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer.
机构信息
Department of Food and Nutrition and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
Department of Food and Nutrition and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
出版信息
Int J Biol Macromol. 2019 Aug 1;134:798-806. doi: 10.1016/j.ijbiomac.2019.05.081. Epub 2019 May 15.
The objective of the present study was to determine structural and in-vitro digestibility properties of esterified maca starch with citric acid (EMSC) and explore its application in oil-in-water (O/W) pickering emulsion. EMSC was prepared by esterifying native maca starch (NMS) with different concentrations of citric acid (0, 10, 20, and 30%, w/w). The structural properties were characterized by SEM, FT-IR, XRD, and C and H NMR spectroscopy, which demonstrated that EMSC exhibited new ester linkages from citric acid in NMS. The in vitro digestibility results showed that EMSC had the significantly lower rapidly digestible starch contents and higher resistant starch contents compared to NMS. The properties of O/W pickering emulsion stabilized with NMS and EMSC were evaluated by microscopy, particle size, and zeta-potential. The results showed that the emulsion formed with EMSC had smaller particle size and improved stability than that formed with NMS. Therefore, EMSC could be used as source of the emulsifier or stabilizer in the food industry.
本研究旨在确定柠檬酸酯化的玛咖淀粉（EMSC）的结构和体外消化特性，并探索其在水包油（O/W）Pickering 乳液中的应用。通过用不同浓度的柠檬酸（0、10、20 和 30%，w/w）酯化天然玛咖淀粉（NMS）来制备 EMSC。通过 SEM、FT-IR、XRD 和 C 和 H NMR 光谱对结构特性进行了表征，结果表明 EMSC 在 NMS 中显示出了新的来自柠檬酸的酯键。体外消化结果表明，与 NMS 相比，EMSC 具有明显更低的快速消化淀粉含量和更高的抗性淀粉含量。通过显微镜、粒径和zeta 电位评估了由 NMS 和 EMSC 稳定的 O/W Pickering 乳液的性质。结果表明，与用 NMS 形成的乳液相比，用 EMSC 形成的乳液具有更小的粒径和更好的稳定性。因此，EMSC 可作为食品工业中乳化剂或稳定剂的来源。
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