School of Food Science and Engineering, Hainan University, Haikou 570228, China.
School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia.
Int J Biol Macromol. 2024 Nov;280(Pt 4):136173. doi: 10.1016/j.ijbiomac.2024.136173. Epub 2024 Sep 30.
This study developed a novel thermoreversible emulsion gel system based on high amylose maize starch (HAMS) and investigated the impact of the oil-to-water ratio on its physicochemical properties and encapsulation performance (using curcumin as model guest molecule). Electron microscopy showed a tightly porous network structure of the HAMS-based emulsion gels. Thermal results revealed a sol-gel transition occurring in the range of 59.41 to 67.64 °C for the prepared emulsion gels. Rheological analysis suggested that all samples displayed shear-thinning behavior and HAMS-based emulsion gels exhibited typical gel-like behavior with the gel strength bolstered by higher aqueous phases. Particle size analysis showed that droplet size of emulsion gel decreased from 245 to 184 nm with increased starch aqueous phase content. Texture profile analysis indicated enhanced strength, hardness, and chewiness of the emulsion gel with increased aqueous phases. Curcumin encapsulation efficiency in the HAMS-based emulsion gel also improved with higher aqueous phase content, reaching up to 93.82 %, which attributed to the smaller droplets caused increased interfacial area. The novel HAMS-based emulsion gel system showed considerable encapsulation capacity and desirable mechanical properties. It provided valuable insights into the application of starch-based emulsion gels in food and medical area.
本研究开发了一种基于高直链玉米淀粉（HAMS）的新型温敏性乳状液凝胶体系，并考察了油相水相比（O/W）对其理化性质和包封性能（以姜黄素为模型客体分子）的影响。电子显微镜显示，基于 HAMS 的乳状液凝胶具有紧密的多孔网络结构。热分析结果表明，所制备的乳状液凝胶在 59.41 至 67.64°C 的范围内发生溶胶-凝胶转变。流变分析表明，所有样品均表现出剪切稀化行为，而基于 HAMS 的乳状液凝胶表现出典型的凝胶行为，随着水相含量的增加，凝胶强度得到增强。粒径分析表明，乳状液凝胶的粒径从 245nm 减小到 184nm，随着淀粉水相含量的增加而减小。质构分析表明，随着水相含量的增加，乳状液凝胶的强度、硬度和咀嚼性得到增强。HAMS 基乳状液凝胶对姜黄素的包封效率也随着水相含量的增加而提高，最高可达 93.82%，这归因于较小的液滴导致增加了界面面积。新型 HAMS 基乳状液凝胶体系具有相当的包封能力和理想的机械性能。它为淀粉基乳状液凝胶在食品和医学领域的应用提供了有价值的见解。
