Native maize starch (NS) dispersions treated with hydrochloric (HA; 1M, 2M), phosphoric (PA; 1M, 2M) and tartaric acid (TA; 0.67M, 1.33M) were investigated in terms of their morphological, structural and physicochemical properties, including emulsification capacity. The molecular weight of starch was affected by both factors (acid type and concentration). The mean molecular weight (Mw) was decreased by 89% and 11% after treatment with HA (1M) and PA (1M), respectively. TA‐treated starch resulted into three distinct size distributions, one of which showed larger Mw as compared to the NS. Dynamic light scattering measurements revealed that the modified starches in aqueous environment were spread in at least two distributions, one of them showing particle sizes higher than 200 nm, whereas the other lower than 200 nm. Clarity of treated starch pastes decreased in the following order: HA > TA > PA > NS. Generally, O/W emulsification and stability properties deteriorated with starch modification. ΤΑ yielded the most stable emulsion among the modified starches.

中文翻译：

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盐酸，磷酸和酒石酸改性玉米淀粉的理化特性和乳化特性

研究了用盐酸（HA; 1M，2M），磷酸（PA; 1M，2M）和酒石酸（TA; 0.67M，1.33M）处理过的天然玉米淀粉（NS）分散液的形态，结构和物理化学性质，包括乳化能力。淀粉的分子量受两个因素（酸类型和浓度）的影响。用HA（1M）和PA（1M）处理后，平均分子量（Mw）分别降低了89％和11％。经过TA处理的淀粉具有三个不同的尺寸分布，其中之一显示出与NS相比更大的Mw。动态光散射测量显示，改性淀粉在水性环境中至少以两种分布分布，其中一种显示出大于200 nm的粒径，而另一种显示出小于200 nm的粒径。处理后的淀粉糊的清晰度按以下顺序降低：HA> TA> PA> NS。通常，随着淀粉的改性，O / W的乳化和稳定性能下降。在改性淀粉中，ΤΑ产生最稳定的乳液。