辛烯基琥珀酸玉米淀粉酯的盐酸水解及其Pickering乳液的稳定性  

Hydrochloric acid hydrolysis of octenyl succinate anhydride corn starch and its role in Pickering emulsion stability

作　　者：项宽宽 刘洁[1] 刘亚伟[1] 孙春芳 XIANG Kuankuan;LIU Jie;LIU Yawei;SUN Chunfang(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Henan Xin Fu Wang Novel Material Science and Technology Ltd.,Luohe 462300,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南新孚望新材料科技有限公司,河南漯河462300

出　　处：《河南工业大学学报（自然科学版）》2023年第1期9-16,共8页Journal of Henan University of Technology：Natural Science Edition

摘　　要：为探究辛烯基琥珀酸淀粉酯疏水基团和淀粉粒径对Pickering乳液稳定性的影响,使用1 mol/L盐酸对辛烯基琥珀酸玉米淀粉酯(octenyl succinate anhydride corn starch, OSACS)进行水解处理,得到不同水解程度的样品并将其制成Pickering乳液,利用扫描电子显微镜、激光粒度仪、傅里叶红外光谱分析仪、差示扫描量热仪、显微镜、流变仪等分析盐酸水解前后淀粉颗粒的理化性质及乳液的性质。结果表明:随着酸水解时间的增加,OSACS的取代度由0.020 3减小至检测不出,糊化温度逐渐降低,平均粒径由18.09μm减小至6.22μm,结晶度从19.98%增加至25.91%;取代度为0.020 3的OSACS能够形成液滴尺寸较小的稳定乳液,乳液的流变学特性表明所有乳液均具有剪切稀化的性质,未经盐酸水解的OSACS颗粒形成乳液的储能模量高于盐酸水解处理后的淀粉颗粒所形成乳液的。微米级粒径的变化范围内,粒度的减小并未对Pickering乳液的稳定性产生显著影响,辛烯基琥珀酸基团在Pickering乳液的稳定性中起到了主导作用。In order to explore the effect of hydrophobic groups and particle size of octenyl succinate anhydride corn starch(OSACS) on the stability of Pickering emulsion, the study analyzed the physical and chemical properties of OSACS hydrolyzed by hydrochloric acid and the stability of Pickering emulsion. OSACS was prepared from corn starch and octenyl succinate anhydride(OSA) in aqueous slurry systems. OSACS was hydrolyzed by 1 mol/L hydrochloric acid for different times(1 d, 2 d, 3 d, 4 d, 5 d) to different degrees, then was formed to Pickering emulsions with soybean oil and water. The physical and chemical properties of hydrochloric acid hydrolyzed OSACS and the properties of particle-stabilized Pickering emulsion were investigated by scanning electron microscope, laser particle size distributor, fourier transform infrared spectrometer, differential scanning calorimeter, microscope and rheometer. With the prolongation of acid hydrolysis time, the results showed that the substitution degree of OSACS decreased from 0.020 3 to undetectable, gelatinization temperature decreased from 67.38 ℃ to 56.19 ℃, the peak intensity of IR spectra at wavelengths of 1 750 cm-1and 1 574 cm-1was weakened, the average particle size decreased from 18.09 μm to 6.22 μm, and the crystallinity increased from 19.98% to 25.91%. OSACS with a degree of substitution of 0.020 3 could form stable emulsions with small droplet size. The rheological properties of emulsions showed that all emulsions had shear thinning properties. The storage modulus of OSACS emulsion was higher than that of hydrochloric acid hydrolyzed OSACS and the storage moduli of emulsions were greater than the loss moduli. It was indicated that the Pickering emulsions stabilized by OSACS particles were elastic and had properties similar to viscoelastic weak gel. The results showed that within the change of particle size at micron level, the decrease of particle size had no significant effect on the stability of Pickering emulsion, while the OSA groups played a dominant role in

关 键 词：辛烯基琥珀酸淀粉酯 玉米淀粉 盐酸水解 Pickering乳液 

分 类 号：TS201.2[轻工技术与工程—食品科学]