Pickering emulsion stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability

LI Chen; YANG Cheng

doi:10.13386/j.issn1002-0306.2016.05.017

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LI Chen, YANG Cheng. Pickering emulsion stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability[J]. Science and Technology of Food Industry, 2016, (05): 132-136. doi: 10.13386/j.issn1002-0306.2016.05.017

Citation:

LI Chen, YANG Cheng. Pickering emulsion stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability[J]. Science and Technology of Food Industry, 2016, (05): 132-136. doi: 10.13386/j.issn1002-0306.2016.05.017

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Pickering emulsion stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability

doi: 10.13386/j.issn1002-0306.2016.05.017

LI Chen,
YANG Cheng

The Key Laboratory of Food Colloids and Biotechnology,Ministry of Education,School of Chemical and Material Engineering,Jiangnan University

Received Date: 2015-09-02

Abstract

Abstract

Starch nanocrystals modified by OSA( OSA- SNC) were prepared by esterification of octenyl succinic anhydride( OSA) and starch nanocrystals( SNC).Taking olive oil as oil phase,the Pickering emulsions stabilized by OSA- SNC were prepared and the effects of OSA- SNC concentration and p H value of aqueous on the stability of emulsions were discussed. Besides,the effects of emulsifier concentration and p H value of aqueous on the lipid oxidation stability of emulsions stabilized by OSA- SNC were also investigated compared to emulsions stabilized by Tween-20. The results showed that the stability of Pickering emulsions were increased with increasing OSA-SNC concentration or p H value of aqueous. The lipid oxidation stability of emulsions stabilized by OSA- SNC was significantly better than that of Tween-20.The POV of emulsions stabilized by Tween-20 was increased while that of OSA- SNC was decreased with increasing emulsifier concentration. The POV of emulsions stabilized by Tween-20 was first decreased and then increased with increasing p H value of aqueous,however,the POV of emulsions stabilized by OSA- SNC was increased with increasing p H value of aqueous.
- starch nanocrystals,
- octenyl succinic anhydride,
- Pickering emulsion,
- peroxide value

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References(19)

References

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