Song Xiaoyan, Gong Hui, Zhu Wei, Wang Jinling, Zhai Yuge, Lin Shunshun
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
College of Agronomy, Henan Agricultural University, Zhengzhou 450002, China.
Int J Biol Macromol. 2022 Apr 30;205:66-75. doi: 10.1016/j.ijbiomac.2022.02.044. Epub 2022 Feb 14.
The starch-based Pickering stabilizer has attracted more research interest recently, however, its application in food system is limited due to the low digestibility of raw starch particles. In this study, waxy corn starches were modified with octenyl succinic anhydride and then treated by dry heating at 180 °C for 20-60 min. Pickering emulsions stabilized by the composite-modified starch particles were fabricated, the physical stability, rheology property and microstructure of the emulsions were investigated. The results showed that the composite-modified starches maintained granule structure, their gelatinization temperatures and enthalpy significantly reduced after heat treatment (p < 0.05). Compared with native starch, the composite-modified starches had bigger three-phase contact angles and higher in vitro digestibility, while the relative crystallinity decreased from 32.46% to 24.87%. Pickering emulsions stabilized by composite-modified starch particles had long-term stability up to 300 days. The rheology results showed that all emulsions exhibited pseudoplastic behaviors and had higher storage modulus than loss modulus. Moreover, the viscosities decreased when the starch was roasted for 40 and 60 min. The composite-modified starch particles and few starch macromolecules at oil-water interface stabilized the emulsions collectively. These results provide a new strategy for designing an edible Pickering stabilizer.
基于淀粉的皮克林稳定剂最近引起了更多的研究兴趣，然而，由于生淀粉颗粒的低消化率，其在食品体系中的应用受到限制。在本研究中，糯玉米淀粉用辛烯基琥珀酸酐进行改性，然后在180℃下干热20 - 60分钟。制备了由复合改性淀粉颗粒稳定的皮克林乳液，研究了乳液的物理稳定性、流变学性质和微观结构。结果表明，复合改性淀粉保持了颗粒结构，热处理后其糊化温度和焓显著降低（p < 0.05）。与天然淀粉相比，复合改性淀粉具有更大的三相接触角和更高的体外消化率，而相对结晶度从32.46%降至24.87%。由复合改性淀粉颗粒稳定的皮克林乳液具有长达300天的长期稳定性。流变学结果表明，所有乳液均表现出假塑性行为，且储能模量高于损耗模量。此外，当淀粉烘焙40分钟和60分钟时，粘度降低。复合改性淀粉颗粒和油水界面处的少量淀粉大分子共同稳定了乳液。这些结果为设计可食用的皮克林稳定剂提供了一种新策略。
