Preparation and Characteristics of Starch‐Based Pickering Emulsions: Effects of Rosin Acid and Starch Size. (25th October 2022)

• Record Type: Journal Article
• Authors: Bi, Huimin; Zhao, Guoyu; Fan, Fangyu
• Is Part Of: Stärke. Volume 75:Number 1/2(2023)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-10-25
• Subjects: emulsifying property -- Pickering emulsion -- rosin acid -- starch -- structure; Starch -- Periodicals; 572.566
• DOI: 10.1002/star.202200108
• Languages: English
• ISSNs: 0038-9056

Abstract

Abstract: This study aims to research the effects of rosin acid (RA) and size of starch on the properties of Pickering emulsifier. Potato (PS, 10–100 µm), corn (CS, 5–25 µm), and rice (RS, 3–8 µm) starches are modified with RA, and their starch ester is used to prepare Pickering emulsions. The results of scanning electron microscopy, X‐ray diffraction, and nuclear magnetic resonance hydrogen spectrum analysis reveal that the structure of native starch is largely destroyed, and esterification occurs between starch and RA. The starch‐based Pickering emulsion, which is esterified by RA, has the uniform particle size and higher stability than native starch. With prolonged storage, the emulsion of large‐sized RA–starch (PS and CS) show a stable gel phenomenon, and the emulsion of small‐sized RA–starch (RS) is a Newton fluid. In addition, the results indicate that RA–starch displays high viscosity and emulsifying properties. Abstract : The starch‐based Pickering emulsion, which is esterified by RA, has higher stability than native starch. With prolonged storage, the emulsion of large‐sized RA–starch shows a stable gel phenomenon, and the emulsion of small‐sized RA–starch is a Newton fluid.