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Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal
Journal of Food Engineering ( IF 5.5 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.jfoodeng.2020.109974
Ahmad Azfaralariff , Farah Faiqah Fazial , Regina Sisika Sontanosamy , Muhammad Faizan Nazar , Azwan Mat Lazim

Abstract Starch nanocrystals (SNC) have become the focus of exponential growth to develop new materials that combined innovative properties and sustainability. In this study, the physicochemical properties of SNCs extracted from Sago starch and its role as a proficient Pickering emulsifier were highlighted. Round and oval-shaped Sago starch nanocrystals (Sago-SNC) were obtained by using a conventional acid hydrolysis method. Sago-SNCs produced about 25 ± 0.2% (w/w) of the total mass yield with the mean droplet diameter ranging from 25 to 100 nm. The peak-to-peak correlation of IR analysis confirmed that there was no new chemical bond formed in Sago-SNC in comparison to native sago starch. The result from the X-ray diffraction analysis showed that the SNC has a crystallinity of 45.67 ± 0.43%. Further investigation made has discovered that the physicochemical properties of Sago-SNCs including water holding capacity, swelling power, solubility, pasting profile and thermal properties were significantly changed as all amylose was removed during the hydrolysis process. For the application and stability evaluation, Pickering emulsion prepared by using 3.5% (w/v) Sago-SNC performed good stability, appearing with no sign of creaming during two months of storage at room temperature. The results demonstrated that this natural-based nanocrystal may potentially be used as a stabilizer, filler, and emulsifier for colloidal systems.

中文翻译:

使用改性西米(Metroxylon sagu)淀粉纳米晶的食品级颗粒稳定pickering乳液

摘要 淀粉纳米晶体 (SNC) 已成为指数增长的焦点,以开发结合创新特性和可持续性的新材料。在这项研究中,重点介绍了从西米淀粉中提取的 SNCs 的理化特性及其作为高效 Pickering 乳化剂的作用。通过使用常规的酸水解方法获得圆形和椭圆形的西米淀粉纳米晶体 (Sago-SNC)。Sago-SNCs 产生约 25 ± 0.2% (w/w) 的总质量产量,平均液滴直径范围为 25 到 100 nm。IR 分析的峰峰值相关性证实,与天然西米淀粉相比,Sago-SNC 中没有形成新的化学键。X 射线衍射分析的结果表明 SNC 的结晶度为 45.67 ± 0.43%。进一步研究发现,由于在水解过程中去除了所有直链淀粉,Sago-SNCs 的理化性质,包括持水能力、溶胀力、溶解性、糊化特性和热性质发生了显着变化。在应用和稳定性评价方面,使用3.5% (w/v) Sago-SNC制备的Pickering乳液稳定性良好,在室温下储存两个月没有出现乳霜迹象。结果表明,这种基于天然的纳米晶体有可能用作胶体系统的稳定剂、填料和乳化剂。在应用和稳定性评价方面,使用3.5% (w/v) Sago-SNC制备的Pickering乳液稳定性良好,在室温下储存两个月没有出现乳霜迹象。结果表明,这种基于天然的纳米晶体有可能用作胶体系统的稳定剂、填料和乳化剂。在应用和稳定性评价方面,使用3.5% (w/v) Sago-SNC制备的Pickering乳液稳定性良好,在室温下储存两个月没有出现乳霜迹象。结果表明,这种基于天然的纳米晶体有可能用作胶体系统的稳定剂、填料和乳化剂。
更新日期:2020-09-01
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