Novel starch-based emulsion microgel particles were designed using a facile top-down shear-induced approach. The emulsion droplets were stabilized using octenyl succinic anhydride (OSA) modified starch and incorporated into heat-treated and sheared native starch gels, forming emulsion gels. Using gelation kinetics and small deformation rheological measurements of sheared native starch gels and emulsion gels, OSA starch-stabilized emulsion droplets were demonstrated to act as “active fillers”. By varying native starch concentrations (15–20 wt%) and oil fractions (5–20 wt%), optimal concentrations for the formation of emulsion microgel particles were identified. Microscopy at various length scales (transmission confocal laser scanning and cryo-scanning electron microscopy) and static light scattering measurements revealed emulsion microgel particles of 5–50 μm diameter. These novel emulsion microgel particles created via careful combination of gelatinized native starch and OSA stabilised-emulsion droplets acting as active fillers may find applications in food and personal care industries for delivery of lipophillic molecules.

中文翻译：

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新型淀粉基乳液凝胶和乳液微凝胶颗粒：设计，结构和流变学

使用方便的自上而下的剪切诱导方法设计了新型的淀粉基乳液微凝胶颗粒。使用辛烯基琥珀酸酐（OSA）改性的淀粉稳定乳液液滴，并掺入经过热处理和剪切的天然淀粉凝胶中，形成乳液凝胶。使用剪切的天然淀粉凝胶和乳液凝胶的凝胶动力学和小变形流变学测量，证明了OSA淀粉稳定的乳液液滴可充当“活性填料”。通过改变天然淀粉浓度（15–20 wt％）和油级分（5–20 wt％），可以确定形成乳液微凝胶颗粒的最佳浓度。各种长度尺度的显微镜（透射共聚焦激光扫描和冷冻扫描电子显微镜）和静态光散射测量显示直径为5–50μm的乳液微凝胶颗粒。通过将糊化的天然淀粉和OSA稳定乳化液滴用作活性填料的精心组合而产生的这些新型乳剂微凝胶颗粒，可在食品和个人护理行业中用于递送亲脂性分子。