Ginkgo starch nanocrystals formation mechanism and its application in Pickering emulsion

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-06-02 DOI:10.1007/s11694-025-03346-y

Lujie Liu, Lixin Huang, Chengzhang Wang, Caihong Zhang, Pujun Xie, Yejun Deng, Xiang Wang, Yong Liu

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Abstract

Starch nanocrystals (SNCs) are a desirable stabilizer for Pickering emulsion, and ginkgo starch (GS) is a potential resource to prepare SNCs. However, the formation mechanism and application of GS-SNCs are not fully elucidated. To address the problem, ginkgo SNCs were prepared using sulfuric acid hydrolysis and the formation mechanism was revealed by molecular structure and morphology changes. The stability of hydrolyzed products in the Pickering emulsions was assessed. The results from hydrolysis kinetics showed a rapid hydrolysis stage in 1–3 days and a slow hydrolysis stage in 4–7 days. The process of forming SNCs exhibited an exo-corrosion, including molecular chain breakage and granule disintegration. SNCs were present in the acid hydrolysis process and comprised of low molecular weight amylopectin, with mean particles of 168 nm for 7-day-formed SNCs. The acid hydrolysis gave a significant increase from 32 to 42% in the relative crystallinity and decrease from 2407406 g/mol to 5136 g/mol on the molecular weight, and the molecular weight change occurred mainly on the first day of hydrolysis. The oil-in-water (O/W) Pickering emulsion was prepared by acid hydrolyzed starch via ultrasonication. The products of acid hydrolysis for 6 and 7 days, AGS-6 and AGS-7 emulsified Pickering emulsions exhibited good stability for 4 months. The size and molecular weight were the important factors that influence the stability of Pickering emulsion. This study provides practical support for the use of Ginkgo SNCs in Pickering emulsions.

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银杏淀粉纳米晶的形成机理及其在酸洗乳中的应用

淀粉纳米晶（SNCs）是一种理想的酸洗乳稳定剂，而银杏淀粉（GS）是制备纳米晶的潜在原料。然而，GS-SNCs的形成机制和应用尚未完全阐明。针对这一问题，采用硫酸水解法制备银杏SNCs，并通过分子结构和形态变化揭示其形成机理。对皮克林乳剂中水解产物的稳定性进行了评价。水解动力学结果表明：1-3 d为快速水解阶段，4-7 d为缓慢水解阶段。SNCs的形成过程表现为外腐蚀，包括分子链断裂和颗粒崩解。SNCs存在于酸水解过程中，由低分子量支链淀粉组成，7天形成的SNCs平均粒径为168 nm。酸水解使相对结晶度从32%显著提高到42%，分子量从2407406 g/mol显著降低到5136 g/mol，分子量变化主要发生在水解第一天。以酸水解淀粉为原料，通过超声波法制备水包油皮克林乳液。酸水解6 d和7 d的产物，AGS-6和AGS-7乳化的皮克林乳状液在4个月的稳定性良好。尺寸和分子量是影响皮克林乳状液稳定性的重要因素。本研究为银杏SNCs在皮克林乳剂中的应用提供了实践支持。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.