Effects of Acid Hydrolysis Time on Properties of Small-Particle Starch and Stability of Pickering Emulsion

被引：0
|
作者：
Huang Q. [1 ,2 ]
Yang Y.-Z. [1 ]
Wang C. [1 ]
Feng K. [1 ]
机构：
[1] School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, Guangdong
[2] Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, Guangdong
来源：
Huanan Ligong Daxue Xuebao | / 3卷 / 104-110期
关键词：
Acid hydrolysis pretreatment; Freeze-grinding; Maize starch; Octenyl-succinic anhydride modification; Pickering emulsion;
D O I：
10.3969/j.issn.1000-565X.2017.03.015
中图分类号：
学科分类号：
摘要：
In this paper, firstly, by using maize starch as a raw material, small-particle starch granules were prepared by means of acid hydrolysis, octenyl-succinic anhydride (OSA) modification and freeze-grinding. Then, the effects of acid hydrolysis time on the properties of small-particle starch and the stability of Pickering emulsion were investigated. Finally, the morphology and particle size distribution of the prepared small-particle starch were characterized by using a scanning electron microscopy and a particle size analyzer, and the application of the small-particle starch to Pickering emulsion was investigated. The results show that (1) with the prolonging of hydrolysis time, the particle size of starch granules decreases significantly, and the volume average particle size reduces from 15.6μm to 6.6μm; (2) the prepared starch granules are fragmented and disperse evenly; (3) the degree of substitution of OSA modified starch decreases as acid hydrolysis time prolongs; (4) the prepared Pickering emulsion, which uses the small-particle starch as the emulsifier, possesses a stability increasing with the decrease of particle size; (5) the emulsifying index of Pickering emulsion decreases with the prolonging of storage time and stabilizes in the end; and (6) the Pickering emulsion prepared with the starch after an acid hydrolysis for 48 h or 72 h possesses good stability, for instance, the emulsifying index achieves 60% even after a storage for 30 d. © 2017, Editorial Department, Journal of South China University of Technology. All right reserved.
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页码：104 / 110
页数：6
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