Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior. (March 2021)

• Record Type: Journal Article
• Authors: Li, Songnan; Huang, Liang; Zhang, Bin; Chen, Chun; Fu, Xiong; Huang, Qiang
• Is Part Of: Food hydrocolloids. Volume 112(2021)
• Publication Date: 2021-03
• Subjects: Starch/zein nanocomposite -- Electrostatic interaction -- Formation mechanism -- pH-responsive -- Polysaccharide protein interaction; C zein concentration -- CLSM confocal laser scanning microscopy -- DSC differential scanning calorimetry -- FT-IR Fourier transform-infrared -- GRAS generally recognized as safe -- M the weight of the given composite -- M1 the weight of the composite obtained -- M2 the total weight of zein added -- MD mean diameter -- OSA octenylsuccinic anhydride -- SDS sodium dodecyl sulfate -- V the total solvent volume added -- X zein content -- XPS X-ray photoelectron spectroscopy -- XRD X-ray diffraction -- Y complexing efficiency; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2020.106341
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Hydrophobic modified starch nanoparticles were fabricated through combined starch nanoprecipitation and complexation with zein, and their emulsifying behaviors were further evaluated as a Pickering emulsion stabilizer. Novel starch/zein nanocomposites with a unimodal particle distribution, mean diameter of 147.9 nm and contact angle of 83.0° were achieved. Fourier transform-infrared spectroscopy, X-ray diffraction, X-ray photoelectron spectroscopy, differential scanning calorimetry, and confocal laser scanning microscopy demonstrated that the zein was successfully complexed with the starch molecules. Dissociation test confirmed that electrostatic interaction and hydrogen bonding were the main driving forces for the formation and maintenance of the starch/zein nanocomposites. Complexing with zein endowed the starch nanoparticles with emulsion pH-responsive behavior, which could provide a simple and green pathway to pH-responsive materials that afford controlled release of bioactive ingredients with emulsion delivery and recyclable catalysis of enzymatic reactions. Graphical abstract: Image 1 Highlights: Novel starch/zein nanocomposites were successfully fabricated. Complexation with zein achieved hydrophobic modification of starch. Starch/zein ratio and reverse method dominated the formation of nanocomposites. Starch/zein nanocomposites exhibited emulsion pH-responsive behavior.