Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Int J Biol Macromol. 2023 Dec 31;253(Pt 3):126895. doi: 10.1016/j.ijbiomac.2023.126895. Epub 2023 Sep 12.
In the present work, a dual-modified waxy rice starch (OOWRS) fabricated with OSA and ozone was successfully used to stabilize the O/W Pickering emulsion. The molecular structure, surface properties, and underlying stabilizing mechanism were systematically investigated. The results showed that oxidation occurring on the surface of OSA-modified waxy rice starch (OSAWRS) resulted in the presence of indentations and cracks. The relative crystallinity of starch was generally decreased with increasing degree of oxidation. Due to the introduction of carbonyl and the variation in surface structure, the hydrophobicity and acidity of OSAWRS were significantly enhanced after the ozone treatment. Remarkably, OOWRS stabilized Pickering emulsion exhibited a feature of typical O/W emulsion, and the 0.5 h and 1 h OOWRS emulsion exhibited a more uniform droplet size as well as a higher surface potential. We also noted that a weak-gel network was formed within the OOWRS emulsion system as the hydrophilic starch chains played a bridging role. Two reasons for the improved stability of the emulsion were the special gel structure and the enhanced electrical repulsion among the droplets. This research provides that ozone-conjugated OSA modification is a promising strategy for improving the emulsion ability of starch-based Pickering emulsions.
在本工作中，成功地使用了经过辛烯基琥珀酸酐（OSA）和臭氧双重修饰的蜡质大米淀粉（OOWRS）来稳定 O/W 型 Pickering 乳液。系统研究了其分子结构、表面性质和潜在的稳定机制。结果表明，OSA 修饰蜡质大米淀粉（OSAWRS）表面发生的氧化作用导致出现凹痕和裂纹。淀粉的相对结晶度通常随着氧化程度的增加而降低。由于引入了羰基和表面结构的变化，OSAWRS 的疏水性和酸性在臭氧处理后显著增强。值得注意的是，OOWRS 稳定的 Pickering 乳液表现出典型的 O/W 乳液的特征，并且 0.5 h 和 1 h 的 OOWRS 乳液表现出更均匀的粒径以及更高的表面电位。我们还注意到，在 OOWRS 乳液体系中形成了弱凝胶网络，因为亲水性淀粉链起到了桥接作用。乳液稳定性提高的两个原因是特殊的凝胶结构和液滴之间增强的电排斥。该研究表明，臭氧结合的 OSA 修饰是提高基于淀粉的 Pickering 乳液乳化能力的一种很有前途的策略。
