期刊
FOOD CHEMISTRY
卷 229, 期 -, 页码 152-158出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.02.062
关键词
Starch-based nanoparticles; Pickering emulsion; Stability; Rheological property; Microstructure
资金
- National Natural Science Foundation of China [31000764, 31230057]
- Science & Technology Pillar Program of Jiangsu Province [BE2015345]
- Fundamental Research Funds for the Central Universities [JUSRP51616B]
The aim of present study was to study the medium-chain triacylglycerol-in-water (O/W) Pickering emulsion stabilized using different modified starch-based nanoparticles (octenylsuccinylation treated soluble starch nanoparticle, OSA-SSNP, and insoluble starch nanoparticle, ISNP). The major factors for affecting the system stability, rheological behaviour and microstructure of the emulsions were also investigated. The parameters of the O/W emulsions stabilized by OSA-SSNP or ISNP were selected as follows: 3.0% of starch nanoparticles concentration, 50% of MCT fraction and 7.0 of system pH. The rheological properties indicated that both emulsions displayed shear-thinning behaviour as a non-Newtonian fluid. For OSA-SSNP, the viscosities of the emulsion were higher than those of ISNP throughout shear rate range for the same condition. The plot of droplet size distribution for emulsion stabilized OSA-SSNP appeared as a single narrow peak, whereas a broader droplet size distribution with bimodal pattern was observed for emulsion stabilized ISNP. The microscopy results showed that both OSA-SSNP and ISNP were adsorbed at oil-water interface to form a barrier film and retard the phase separation. When emulsion was stored for 30 d, no phase separation was detected for O/W emulsion, revealing high stability of emulsion stabilized by both OSA-SSNP and ISNP. (C) 2017 Elsevier Ltd. All rights reserved.
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