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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

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

doi: 10.13386/j.issn1002-0306.2016.05.017
  • Received Date: 2015-09-02
  • 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.
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