乙酰化淀粉纳米颗粒的特性研究及其作为乳化稳定剂的潜力。
Characterization of acetylated starch nanoparticles for potential use as an emulsion stabilizer.
机构信息
School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China.
School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China; Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China.
出版信息
Food Chem. 2023 Jan 30;400:133873. doi: 10.1016/j.foodchem.2022.133873. Epub 2022 Aug 8.
To overcome the low production efficiency of Pickering emulsion stabilizers prepared from starch, alcohol precipitation and surface modification were applied in this study. Spherical starch nanoparticles (StNPs) (247.90 ± 1.96 nm) were prepared through nanoprecipitation. The StNPs were surface-esterified to produce starch nanoparticle acetate (StNPAc), and the physicochemical changes of the products were investigated. The contact angle (>89.56° ± 0.56°) of StNPAc (degree of substitution, 0.53) was maintained for over 30 min. The results showed that the hydrophobicity of the StNPs was improved by shielding the surface hydroxyl groups via acetylation. StNPAc was also used to produce emulsions for further evaluation of their feasibility as Pickering emulsifiers. Oil-in-water (3:7, v/v) emulsions containing 1.5 wt% StNPAc were stabilized for over 35 days without creaming. Thus, StNPAc exhibited better emulsifying capacity and storage stability than StNPs. Therefore, hydrophobic starch nanoparticles obtained by acetylation are promising stabilizers for surfactant-free Pickering emulsions.
为了克服由淀粉制备的 Pickering 乳液稳定剂的低生产效率，本研究应用了醇沉和表面改性。通过纳米沉淀制备了球形淀粉纳米颗粒（StNPs）（247.90 ± 1.96nm）。StNPs 被表面酯化以产生淀粉纳米颗粒醋酸酯（StNPAc），并研究了产物的物理化学变化。StNPAc（取代度为 0.53）的接触角（>89.56°±0.56°）保持超过 30min。结果表明，通过乙酰化屏蔽表面羟基，提高了 StNPs 的疏水性。StNPAc 还被用于制备乳液，以进一步评估其作为 Pickering 乳化剂的可行性。含有 1.5wt%StNPAc 的油包水（3:7，v/v）乳液在没有乳状液分层的情况下稳定 35 天以上。因此，StNPAc 表现出比 StNPs 更好的乳化能力和储存稳定性。因此，通过乙酰化获得的疏水性淀粉纳米颗粒是无表面活性剂 Pickering 乳液的有前途的稳定剂。
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