The aim of the present paper was to fabricate egg yolk-modified starch complex at neutral pH as novel emulsifiers to stabilize high internal phase emulsions (HIPEs). Octenyl succinic anhydride (OSA) and hydroxypropyl distarch phosphate (HPDSP) were selected as representative models of surface active and non-surface active polysaccharides. Results of particle diameter, zeta-potential and turbidity indicated that egg yolk-modified starch complex could be formed via electrostatic and hydrophobic interaction. The soluble complex could be formed in egg yolk-OSA starch solutions, which was beneficial to decrease the droplet size and increase the apparent viscosity of HIPEs. However, at the high concentration of HPDSP (3–4 %), the insoluble complex could be formed in egg yolk-HPDSP solutions, which increased the viscosity of water phase and promoted the stability of oil droplets. This work provides a feasible way to successfully fabricate HIPE, which may help to expand their application in the food industry.

本文的目的是在中性pH下制备蛋黄改性淀粉复合物，作为稳定高内相乳液（HIPEs）的新型乳化剂。选择辛烯基琥珀酸酐（OSA）和羟丙基二淀粉磷酸酯（HPDSP）作为表面活性和非表面活性多糖的代表性模型。粒径，ζ电位和浊度的结果表明，蛋黄改性淀粉复合物可以通过静电和疏水相互作用形成。可溶性复合物可以在蛋黄-OSA淀粉溶液中形成，这有利于减小液滴尺寸并增加HIPE的表观粘度。但是，在高浓度的HPDSP（3-4％）下，蛋黄-HPDSP溶液中可能形成不溶性复合物，从而增加了水相的粘度并促进了油滴的稳定性。这项工作为成功制造HIPE提供了可行的方法，这可能有助于扩大其在食品工业中的应用。