文献类型： 外文期刊

作者： Zhong, Yang ¹ ; Lin, Yi ² ; Yang, Mingxing ¹ ; Zeng, Xiaodan ³ ; Liu, Dayu ¹ ; Liu, Wenlong ¹ ; Chen, Weijun ¹ ;

作者机构： 1.Chengdu Univ, Meat Proc Key Lab Sichuan Prov, Chengdu 610106, Peoples R China

2.Sichuan Univ, Coll Biomass Sci & Engn, Chengdu 610065, Peoples R China

3.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China

关键词： Methyltetrahydrophthalic anhydride; Esterified starch; Pickering emulsion; Stability

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.5； 五年影响因子：5.7 ）

ISSN： 0260-8774

年卷期： 2024 年 365 卷

页码：

收录情况： SCI

摘要： Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) of 0.0066-0.072 were prepared, characterized and applied to stabilize Pickering emulsion. Fourier transform infrared spectroscopy analysis revealed the presence of a new ester group in MeCS. MeTHPA modification damaged the crystal structure of the corn starch, made its surface structure rough and irregular, and increased its contact angle. These changes were positively correlated with the DS of MeCS. Compared to native corn starch, the particle size of MeCS increased first and then decreased with an increase in DS, the lowest value (4.67 +/- 0.08 mu m) was observed for MeCS with highest DS (0.072). The stability of Pickering emulsions stabilized by MeCS with a DS of 0.072 was better than those stabilized by MeCS with lower DS (0.0066-0.019), which may attribute to their smaller particle size and higher viscosity. MeCS (DS 0.072) as emulsifiers at a concentration of 3% (w/v) could keep the emulsion stable even after 50 days of storage. This research suggested that MeCS at proper DS and concentration levels may serve as effective particle stabilizers for Pickering emulsions.