College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, PR China.
College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, PR China.
Carbohydr Polym. 2022 May 15;284:119190. doi: 10.1016/j.carbpol.2022.119190. Epub 2022 Jan 29.
This paper proposes a method to modify high-amylose maize starch (HAMS) with lauric acid in an ethanol solvothermal system to prepare a cold-water swelling esterified starch (M-HAMS). Using M-HAMS as a granule stabilizer, oil-in-water Pickering emulsions were prepared, and factors affecting the oxidation stability of emulsion, such as granule content, oil-water ratio, pH value, and NaCl concentration, were studied. Atomic force microscopy (AFM) analysis showed that M-HAMS granules swell into dense molecular chains liking a three-dimensional network barrier in the emulsion, which increases the viscosity of continuous phase and prevents the oil droplets from contacting the pro-oxidant in the water phase, thus reducing the peroxide value. At the same time, the influence of changes in pH value and NaCl concentration on the viscosity and stability of emulsion is weakened. Therefore, the preparation of M-HAMS granule by ethanol solvothermal is a simple and effective method.
本文提出了一种在乙醇溶剂热体系中用月桂酸对高直链玉米淀粉（HAMS）进行改性的方法，制备了冷水溶胀酯化淀粉（M-HAMS）。以 M-HAMS 作为颗粒稳定剂，制备了油包水型 Pickering 乳液，并研究了颗粒含量、油水比、pH 值和 NaCl 浓度等因素对乳液氧化稳定性的影响。原子力显微镜（AFM）分析表明，M-HAMS 颗粒在乳液中溶胀成密集的分子链，形成类似于三维网络屏障的结构，增加了连续相的粘度，阻止了油滴与水相中促氧化剂的接触，从而降低了过氧化物值。同时，pH 值和 NaCl 浓度变化对乳液粘度和稳定性的影响也减弱了。因此，乙醇溶剂热法制备 M-HAMS 颗粒是一种简单有效的方法。
