臭氧诱导的皮克林乳液用酯化淀粉的性质和结构表征

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-08 DOI:10.1016/j.lwt.2025.118592

Qingyun Lyu , Jiahui Wang , Xing Wang , Lijie Zhu , Lei Chen , Xi Chen , Wenping Ding

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引用次数: 0

摘要

提出了一种臭氧化-阿魏酸酯化双改性淀粉绿色制备方法。与传统的化学改性（如酸水解或有毒交联剂）不同，它不使用有害试剂，在温和的条件下工作，产生清洁的副产品，大大减轻了环境负担。采用臭氧氧化- FA酯化玉米淀粉（FAO）作为皮克林乳剂的稳定剂，对其结构、功能和乳化性能进行了系统分析。结果表明，臭氧化在玉米淀粉中引入羧基/羰基，破坏了玉米淀粉的晶体结构，并在玉米淀粉表面形成微凹坑和裂纹，显著提高了FA的酯化效率。这种增效改性降低了CS的亲水性，CS的接触角从28.6°增加到73.5°。FAO-2表现出最佳的热稳定性（Tp = 72.31℃，ΔH = 13.5 J/g）。用FAO-2制备的Pickering乳状液稳定性最高，Turbiscan稳定性指数最低（TSI = 0.21）。流变学分析证实了FAO-2的凝胶状行为（tan δ = 0.082）和抗剪切性。本研究证实了臭氧化和FA酯化可以协同提高淀粉的性能，为开发绿色高效的乳液稳定剂提供了新的途径。

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Properties, structural characterization of ozone-induced esterified starch for Pickering emulsions

A green preparation method for dual-modified starch via ozonation and ferulic acid (FA) esterification was proposed. Unlike traditional chemical modification (e.g., acid hydrolysis or toxic cross-linking agents), it uses no harmful reagents, works under mild conditions, produces clean by-products, and significantly reduces environmental burden. Ozone oxidation - FA esterified corn starch (FAO) was used as a stabilizer for Pickering emulsions, and its structure, functionality, and emulsion properties were systematically analyzed. The results shows that ozonation introduced carboxyl/carbonyl groups into corn starch, destroyed its crystalline structure, and formed surface micro-pits and cracks, thereby significantly improving the esterification efficiency of FA. This synergistic modification reduces the hydrophilicity of CS, with the contact angle of CS increasing from 28.6° to 73.5°. FAO-2 exhibits the optimal thermal stability (T_p = 72.31 °C, ΔH = 13.5 J/g). Moreover, the Pickering emulsion prepared with FAO-2 shows the highest stability, featuring the lowest Turbiscan Stability Index (TSI = 0.21). Rheology analysis confirmed the gel-like behavior (tan δ = 0.082) and shear resistance of FAO-2. This study confirmed that ozonation and FA esterification can synergistically enhance starch performance, providing a new approach for the development of green and efficient emulsion stabilizers.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.