Structure and surface properties of ozone-conjugated octenyl succinic anhydride modified waxy rice starch: Towards high-stable Pickering emulsion

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成果类型：

期刊论文

作者：

Du, Meng;Chen, Lei*;Din, Zia-ud;Zhan, Fuchao;Chen, Xi;...

通讯作者：

Chen, Lei;Cai, Jie;Ding, WP

作者机构：

[Ding, Wenping; Chen, Xi; Wang, Guozhen; Chen, Lei; Cai, Jie; Chen, L; Wang, Yuehui; Du, Meng; Zhuang, Kun] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.

[Ding, Wenping; Chen, Xi; Wang, Guozhen; Chen, Lei; Chen, L; Du, Meng; Zhuang, Kun] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.

[Zhan, Fuchao] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.

[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Swabi, Pakistan.

通讯机构：

[Cai, J; Ding, WP ; Chen, L] W

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Emulsion stability;Gel characteristic;OSA-starch;Ozone;Surface properties

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2023

卷：

253

期：

Pt 3

页码：

126895

DOI：

10.1016/j.ijbiomac.2023.126895

基金类别：

Special project of Hubei Province Natural Science Foundation for Youths [2023AFB304]; National Natural Science Foundation of China [32202229]; Central Guide to Local Science and Technology Development (Green Food Processing Technology and Intelligent Equipment Innovation Platform Construction); International Science and Technology Cooperation Project of Hubei Province of China; Science and Technology Research Project of Hubei Provincial Department of Education; Knowledge Innovation Program of Wuhan-Shugung Project; [2022BGE247]; [2021EHB029]; [D20211605]; [2023020201020457]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

In the present work, a dual-modified waxy rice starch (OOWRS) fabricated with OSA and ozone was successfully used to stabilize the O/W Pickering emulsion. The molecular structure, surface properties, and underlying stabilizing mechanism were systematically investigated. The results showed that oxidation occurring on the surface of OSA-modified waxy rice starch (OSAWRS) resulted in the presence of indentations and cracks. The relative crystallinity of starch was generally decreased with increasing degree of oxidation. Due to the introduction of carbonyl and the variation in surface structure, t...

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Structure and surface properties of ozone-conjugated octenyl succinic anhydride modified waxy rice starch: Towards high-stable Pickering emulsion

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