Zhou Fengchao, Dong Mingyang, Huang Jianhui, Lin Guorong, Liang Jie, Deng Shibin, Gu Chenqi, Yang Qingyu
Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Technology, Putian University, Putian 351100, China.
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
Polymers (Basel). 2023 Jan 31;15(3):706. doi: 10.3390/polym15030706.
Native starch (NS) from different botanical origins (native rice/tapioca/oat starch, NRS/NTS/NOS) were hydrophobically modified by octenyl succinic anhydride (OSA), and the octenyl succinic (OS) groups were successfully introduced in the starch molecules which obtained OS-starch (OSRS, OSTS and OSOS) with different levels of modification (0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%) and degree of substitution (DS). The structural properties of the OS-starch, such as granule size, crystal, wettability and morphology were studied, and the OS-starch was used as particulate stabilizers to produce oil-in-water (O/W) Pickering emulsions. The emulsion index, droplet size distribution and microstructures of Pickering emulsions produced by different OS-starches were compared. OSA modification had almost no effect on the morphology or crystal structure types of three kinds of NS and OS-starch but markedly increased the contact angle and particle size distribution of OSRS, OSTS and OSOS. Esterification reaction of OSA and starch mainly occurred in amorphous regions of starch, and the OSA significantly improved the emulsifying capacity of OSRS, OSTS and OSOS granules and thus stabilized emulsions formed at higher levels (2.5% and 3.0%) of modification of OS-Starch exhibited better stability; the ability of OS-starch to stabilize Pickering emulsion was 3.0% OSRS > 3.0% OSOS > 3.0% OSTS, respectively. Observation and structural properties analysis of OS-starch granules and Pickering emulsion droplets showed that the number and thickness of the starch granules on the oil-water interface of the emulsion droplets increased with improvement of the OSA modification level, and an aggregation state was formed between the OS-starch granules, which was also enhanced with the OSA modification levels. These were all necessary for the Pickering emulsion stabilized by starch granules to remain in a steady state.
来自不同植物来源的天然淀粉（NS）（天然大米/木薯/燕麦淀粉，NRS/NTS/NOS）通过辛烯基琥珀酸酐（OSA）进行疏水改性，辛烯基琥珀酸（OS）基团成功引入淀粉分子中，得到具有不同改性水平（0.5%、1.0%、1.5%、2.0%、2.5%、3.0%）和取代度（DS）的OS-淀粉（OSRS、OSTS和OSOS）。研究了OS-淀粉的结构性质，如颗粒大小、晶体、润湿性和形态，并将OS-淀粉用作颗粒稳定剂来制备水包油（O/W）Pickering乳液。比较了不同OS-淀粉制备的Pickering乳液的乳液指数、液滴大小分布和微观结构。OSA改性对三种NS和OS-淀粉的形态或晶体结构类型几乎没有影响，但显著增加了OSRS、OSTS和OSOS的接触角和粒度分布。OSA与淀粉的酯化反应主要发生在淀粉的无定形区域，OSA显著提高了OSRS、OSTS和OSOS颗粒的乳化能力，从而稳定了乳液；在较高改性水平（2.5%和3.0%）下形成的乳液表现出更好的稳定性；OS-淀粉稳定Pickering乳液的能力分别为3.0% OSRS > 3.0% OSOS > 3.0% OSTS。对OS-淀粉颗粒和Pickering乳液液滴的观察和结构性质分析表明，乳液液滴油水界面上淀粉颗粒的数量和厚度随着OSA改性水平的提高而增加，OS-淀粉颗粒之间形成了聚集状态，且随着OSA改性水平的提高而增强。这些都是淀粉颗粒稳定的Pickering乳液保持稳定状态所必需的。
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