期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 118, 期 -, 页码 2032-2039出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2018.07.076
关键词
Pickering emulsion; Taro starch; Particle
资金
- National Natural Science Foundation of China [31571833]
- National Key Technology Support Program of Zhejiang Province [2018C02012, 2018C02005]
In this research, Pickering emulsion stabilized by taro starch nanoparticles was successfully prepared, and the potential application of encapsulating tea polyphenols was investigated. The nanoparticle size (about 460 nm) and contact angle (81.5 degrees) of taro starch indicate that it is suitable for adsorbing on the oil-water interface and forming a dense interfacial layer. Emulsion stability at different particle concentrations, oil-water ratios, and sodium chloride concentrations has been systematically studied. By considering the particle size, zeta potential, and stability index of Pickering emulsion, it is considered that the emulsion has the best stability when the particle concentration is 7% and the oil fraction is 0.5. Low concentration of salt ions (0.04 mM NaCl) will cause a slight flocculation to improve the stability, but adding high concentration of salt will make emulsion break. In addition, we found that this Pickering emulsion could encapsulate the tea polyphenols greatly with a retention rate of up to 67%. The findings may have great significance for the design and fabrication of native starch particle stabilized emulsion. (C) 2018 Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据