脂肪酸酯化蜡质玉米淀粉种类和浓度对水包油型乳液稳定性和性能的影响。
Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions.
机构信息
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran.
出版信息
Int J Biol Macromol. 2023 Apr 1;233:123526. doi: 10.1016/j.ijbiomac.2023.123526. Epub 2023 Feb 1.
In the current study, native and different fatty acid-esterified waxy maize starches (octanoate, myristoate, and stearoate), followed by an OSA-potato starch (as an industrial emulsifier) were used to prepare sunflower oil-in-water (O/W) emulsion. The effect of emulsifier type and concentration were evaluated on properties of emulsions in terms of mean droplet size, droplet size distribution, and creaming index. To prepare the emulsion, the emulsifier to oil ratios of 1.25 and 0.5 for octanoate and industrial emulsifier (control) were considered as the selected formulations based on the lowest creaming index (2.63 and 0 %, respectively). The influence of various pHs and ionic strengths on droplet size, span and zeta potential value was similar for both produced emulsions. Therefore, the fatty acid-esterified starch could be suggested as a promising environmentally friendly alternative to industrial emulsifiers for fabrication of emulsions with similar stability.
在本研究中，使用了天然的和不同脂肪酸酯化的蜡质玉米淀粉（辛酸酯、肉豆蔻酸酯和硬脂酸酯），然后使用辛烯基琥珀酸淀粉酯（一种工业乳化剂）来制备葵花籽油/水（O/W）乳液。根据最低的稠度指数（分别为 2.63%和 0%），考察了乳化剂类型和浓度对乳液性质的影响，包括平均粒径、粒径分布和稠度指数。为了制备乳液，选择了 1.25 和 0.5 的乳化剂与油的比例作为辛酸酯和工业乳化剂（对照）的最佳配方。对于这两种乳液，不同 pH 值和离子强度对粒径、跨度和zeta 电位值的影响相似。因此，脂肪酸酯化淀粉可以作为一种有前途的环保替代品，替代工业乳化剂，用于制备具有相似稳定性的乳液。
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