期刊论文

Stabilization of Pickering Emulsion by Octenyl Succinic Anhydride Modified Millet Starch

中文

食品科学

1002-6630

2020

41

22

42-48

10.7506/spkx1002-6630-20190925-312

湖北省高等学校优秀中青年科技创新团队计划项目(T201616) 食品加工高新技术平台建设项目。

本校为其他机构

用碱提法从小米中提取小米淀粉,用辛烯基琥珀酸酐(octenyl succinic anhydride,OSA)对提取的小米淀粉进行疏水改性,得到OSA淀粉。通过傅里叶红外光谱、X射线衍射、扫描电子显微镜对淀粉结构进行表征,发现小米淀粉成功引入了OSA基团,改性后淀粉晶体结构未发生改变。通过测定乳液乳化指数、乳滴粒径及流变学特性分析OSA淀粉取代度、颗粒质量浓度、油相比例等因素对Pickering乳液乳化性的影响。结果表明,经过改性后的小米淀粉乳化性能得到了很大提高。乳液乳化指数随淀粉颗粒质量浓度和油相比例增大而增大,乳滴粒径随淀粉颗粒质量浓度增大而减小,随油相比例增大而增大。在高淀粉颗粒质量浓度和油相...

In this study, millet starch was extracted by alkaline extraction, and hydrophobically modified with octenyl succinic anhydride (OSA). The structure of the native and modified starches was characterized by Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy. It was found that the OSA group was successfully introduced into millet starch, resulting in no change in the crystal structure of starch. The effects of the degree of substitution of starch, starch granule concentration and the proportion of oil phase on the properties of Pickering emulsion were ana...