Preparation of Starch Stearate Ester and Stability of Pickering Emulsion

DU Siqi; WANG Xiaofeng; ZHANG Yifan; YANG Yueyue; LI Jianan; ZHU Minpeng

doi:10.13386/j.issn1002-0306.2022090287

Issue 9

May. 2023

Turn off MathJax

Article Contents

JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(9): 1-9.

DU Siqi, WANG Xiaofeng, ZHANG Yifan, et al. Preparation of Starch Stearate Ester and Stability of Pickering Emulsion[J]. Science and Technology of Food Industry, 2023, 44(9): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090287

Citation:

PDF( 9656 KB)

Preparation of Starch Stearate Ester and Stability of Pickering Emulsion

doi: 10.13386/j.issn1002-0306.2022090287

College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China

Received Date: 27 Sep 2022
Issue Publish Date: 01 May 2023

Abstract

Abstract

Using rice starch as raw material, starch stearate ester (SSE) was prepared by microwave-assisted method, and the SSE and its Pickering emulsion were characterized. The results showed that with the increase of stearic acid (SA) addition, the substitution degree of SSE first increased and then decreased, and the esterification reaction efficiency decreased first, then increased, and then decreased. With the increase of moisture content, the substitution degree and esterification efficiency increased first and then decreased. The effects of hydrochloric acid addition, microwave reaction time, and microwave power on the substitution degree and esterification efficiency were the same as moisture content. X-ray diffraction analysis showed that SSE still had an A-type crystalline structure. The three-phase contact angle of SSE particles increased with the increase of substitution degree. When the substitution degree was 0.0317, the contact angle was 89.6°, and SSE particles showed good oil-water amphiphilicity. The characteristics of Pickering emulsion constructed by SSE as emulsifier were studied, and the emulsification index, particle size and microstructure of the emulsion were analyzed. The results showed that when the addition of SSE was 2.5% and the volume of the oil phase was 60%, the emulsification index of Pickering emulsion was the highest, and the higher the substitution degree of SSE was, the smaller the particle size of the emulsion and the more stable the emulsion were. Particle size analysis and laser confocal microscopy observations showed that SSE could form a stable oil-in-water Pickering emulsion with a narrow droplet size distribution.
- starch esters,
- stearic acid,
- microwave,
- Pickering emulsion,
- emulsification

FullText(HTML)

References(43)

References

[1]	陶钰恬, 王晓波, 王子旭, 等. Pickering乳液的应用进展[J]. 广东化工,2020,47(12):83−84. [TAO Y T, WANG X B, WANG Z X, et al. The progress of application of Pickering emulsion[J]. Guangdong Chemical Industry,2020,47(12):83−84. doi: 10.3969/j.issn.1007-1865.2020.12.034
[2]	刘倩, 常霞, 单杨, 等. 功能型Pickering乳液研究进展[J]. 中国食品学报,2020,20(11):279−293. [LIU Q, CHANG X, SHAN Y, et al. Progress in functional Pickering emulsions[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(11):279−293.
[3]	LI C, LI Y, SUN P, et al. Pickering emulsions stabilized by native starch granules[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects,2013,431:142−149.
[4]	李琛, 杨成江. 酯化改性淀粉纳米晶稳定的Pickering乳液及其油脂氧化稳定性[J]. 食品工业科技,2016,37(5):132−136. [LI C, YANG C. Pickering emulsions stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability[J]. Science and Technology of Food Industry,2016,37(5):132−136.
[5]	MAREFATI A, BERTRAND M, SJÖÖ M, et al. Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization[J]. Food Hydrocolloids,2017,63:309−320. doi: 10.1016/j.foodhyd.2016.08.043
[6]	AHMADI P, TABIBIAZAR M, ROUFEGARINEJAD L, et al. Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer[J]. International Journal of Biological Macromolecules,2020,150:974−981. doi: 10.1016/j.ijbiomac.2019.10.205
[7]	吴楠, 吴颉, 苗春宇, 等. 基于纳米氢氧化铝颗粒的Pickering乳液制备[J]. 过程工程学报,2019,19(6):1220−1227. [WU N, WU J, MIAO C Y, et al. Preparation of Pickering emulsion based on alumina hydroxide nanoparticles[J]. The Chinese Journal of Process Engineering,2019,19(6):1220−1227.
[8]	王善勇, 项舟洋, 祁海松. 基于天然多糖的绿色表面活性剂[J]. 精细化工,2020,37(10):1965−1976. [WANG S Y, XIANG Z Y, QI H S. Green surfactant based on natural polysaccharides[J]. Fine Chemicals,2020,37(10):1965−1976.
[9]	YI J, GAN C, WEN Z, et al. Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase Pickering emulsions for β-carotene protection and delivery[J]. Food Hydrocolloids,2021,113:106497. doi: 10.1016/j.foodhyd.2020.106497
[10]	BINKS B P, LIU W, RODRIGUES J A. Novel stabilization of emulsions via the heteroaggregation of nanoparticles[J]. Langmuir,2008,24(9):4443−4446. doi: 10.1021/la800084d
[11]	GE S, XIONG L, LI M, et al. Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size[J]. Food Chemistry,2017,234:339−347. doi: 10.1016/j.foodchem.2017.04.150
[12]	RAYNER M, SJÖÖ M, TIMGREN A, et al. Quinoa starch granules as stabilizing particles for production of Pickering emulsions[J]. Faraday Discussions,2012,158(1):139−155.
[13]	杨传玺, 王小宁, 杨诚中, 等. Pickering乳液稳定性研究进展[J]. 科技导报,2018,36(5):70−76. [YANG C X, WANG X N, YANG C Z, et al. Research progress on the stability of Pickering emulsion[J]. Science and Technology Review,2018,36(5):70−76.
[14]	焦博, 石爱民, 刘红芝, 等. 基于食品级固体颗粒稳定的Pickering乳液研究进展[J]. 食品科学,2018,39(5):296−303. [JIAO B, SHI A M, LIU H Z, et al. A review on food-grade particle stabilized Pickering emulsions[J]. Food Science,2018,39(5):296−303.
[15]	SAARI H, FUENTES C, SJÖÖ M, et al. Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions[J]. Carbohydrate Polymers,2017,157:558−566. doi: 10.1016/j.carbpol.2016.10.003
[16]	WANG X, HUANG L, ZHANG C, et al. Research advances in chemical modifications of starch for hydrophobicity and its applications: A review[J]. Carbohydrate Polymers,2020,240:116292. doi: 10.1016/j.carbpol.2020.116292
[17]	刘瑜琦, 张明慧, 周婧洁, 等. 硬脂酸聚氧乙烯酯的合成与性能研究[J]. 印染助剂,2022,39(7):10−14. [LIU Y Q, ZHANG M H, ZHOU J J, et al. Synthesis and properties of polyoxyethylene stearate[J]. Textile Auxiliaries,2022,39(7):10−14.
[18]	孙纯锐. 硬脂酸淀粉酯的制备及其性质研究[D]. 济南: 齐鲁工业大学, 2016 SUN C R. The Study of preparation and properties of starch stearate [D]. Jinan: Qilu University of Technology, 2016.
[19]	薛明薇. 微波法制备硬脂酸木薯淀粉酯[J]. 食品安全质量检测学报,2017,8(3):1003−1007. [XUE M W. Preparation of stearic acid cassava starch esters by microwave method[J]. Journal of Food Safety & Quality,2017,8(3):1003−1007.
[20]	冼学权. 固相法制备长链脂肪酸淀粉酯及其性能研究[D]. 南宁: 广西大学, 2014 XIAN X Q. Study on the preparation of long chain fatty acid starch esters by solid phase reaction and its properties[D]. Nanning: Guangxi University, 2014.
[21]	TONG F, DENG L, SUN R, et al. Effect of octenyl succinic anhydride starch ester by semi-dry method with vacuum-microwave assistant[J]. International Journal of Biological Macromolecules,2019,141:1128−1136. doi: 10.1016/j.ijbiomac.2019.08.157
[22]	郭蕉兰. 羧甲基淀粉钠—脂肪酸淀粉酯的制备、性质及应用研究[D]. 无锡: 江南大学, 2014 GUO J L. Study on preparation, properties and application of carboxymethyl starch-fatty esters[D]. Wuxi: Jiangnan University, 2014
[23]	陆兰芳, 杨鹏, 王展, 等. 辛烯基琥珀酸小米淀粉酯稳定Pickering乳液[J]. 食品科学,2020,41(22):42−48. [LU L F, YANG P, WANG Z, et al. Stabilization of Pickering emulsions by octenyl succinic anhydride modified millet starch[J]. Food Science,2020,41(22):42−48.
[24]	宋浩永, 王炜, 黄青丹, 等. 核磁共振氢谱法测定天然酯绝缘油的脂肪酸含量[J]. 绝缘材料,2022,55(2):111−117. [SONG H Y, WANG W, HUANG Q D, et al. Determination of fatty acid content of natural ester insulating oils by ¹H-NMR spectroscopy[J]. Insulating Materials,2022,55(2):111−117.
[25]	LI G, XU X, ZHU F. Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch[J]. Food Chemistry,2019,300:125−201.
[26]	YAN C, MCCLEMENTS D J, ZOU L, et al. A stable high internal phase emulsion fabricated with OSA-modified starch: An improvement in β-carotene stability and bioaccessibility[J]. Food & Function,2019,10(9):5446−5460.
[27]	刘忠博, 耿升, 蒋兆景, 等. 基于环糊精的食品级Pickering乳液构建[J]. 食品科学,2021,42(6):24−30. [LIU Z B, GENG S, JIANG Z J, et al. Fabrication of food-grade Pickering emulsions stabilized by cyclodextrins[J]. Food Science,2021,42(6):24−30.
[28]	张伟, 赵梦琦, 张海涛. 银杏柠檬酸淀粉酯的制备及加工特性研究[J]. 食品科技,2019,44(5):276−281. [ZHANG W, ZHAO M Q, ZHANG H T. Preparation and processing characteristics of ginkgo citrate starch ester[J]. Food Science and Technology,2019,44(5):276−281. doi: 10.13684/j.cnki.spkj.2019.05.050
[29]	陈渊, 刘德坤, 谢秋季, 等. 机械活化干法制备硬脂酸木薯淀粉酯[J]. 中国粮油学报,2017,32(4):44−51. [CHEN Y, LIU D K, XIE Q, et al. Preparation for stearate cassava starch esters by mechanical activation-strengthened dry method[J]. Journal of the Chinese Cereals and Oils,2017,32(4):44−51.
[30]	龚占强. 机械活化木薯淀粉的修饰及其性能的研究[D]. 南宁: 广西大学, 2013 GONG Z Q. Research on the modification of mechanical activation cassava starch and its properties[D]. Nanning: Guangxi University, 2013.
[31]	袁璐, 胡婕伦, 殷军艺. 微波辐射对淀粉结构特性的影响及其在淀粉类食品加工中应用的研究进展[J]. 食品工业科技,2020,41(18):330−337. [YUAN L, HU J L, YIN J Y. Progress on the effect of microwave irradiation on structural characteristics of starch and its application in starch derived food processing[J]. Science and Technology of Food Industry,2020,41(18):330−337.
[32]	韩立鹏, 李琳, 刘国琴, 等. 响应面法优化硬脂酸淀粉酯合成的研究[J]. 河南工业大学学报(自然科学版),2009,30(4):36−40. [HAN L P, LI L, LIU G Q, et al. Study on optimal conditions and properties of potato oxidized starch treated by hydrogen peroxide[J]. Journal of Henan University of Technology (Natural Science Edition),2009,30(4):36−40.
[33]	ZHANG K, CHENG F, ZHANG K, et al. Synthesis of long-chain fatty acid starch esters in aqueous medium and its characterization[J]. European Polymer Journal,2019,119:136−147. doi: 10.1016/j.eurpolymj.2019.07.021
[34]	唐晓珍, 张慧, 方松, 等. 微波干法羧甲基淀粉工艺优化及结构研究[J]. 粮食与油脂,2018,31(11):18−22. [TANG X Z, ZHANG H, FANG S, et al. Process optimization and structure study of carboxymethyl starch by microwave-drying method[J]. Cereals & Oils,2018,31(11):18−22.
[35]	LIN D, ZHOU W, HE Q, et al. Study on preparation and physicochemical properties of hydroxypropylated starch with different degree of substitution under microwave assistance[J]. International Journal of Biological Macromolecules,2019,125:290−299. doi: 10.1016/j.ijbiomac.2018.12.031
[36]	李迪. 挤压酯化改性淀粉稳定的Pickering乳液制备及其性质研究[D]. 沈阳: 沈阳师范大学, 2020 LI D. Preparation and properties of Pickering emulsion stabilized by extruded esterified modified starch[D]. Shenyang: Shenyang Normal University, 2020.
[37]	NAMAZI H, FATHI F, DADKHAH A. Hydrophobically modified starch using long-chain fatty acids for preparation of nanosized starch particles[J]. Scientia Iranica,2011,18(3):439−445.
[38]	孙梦雯, 莫晓峰, 陈樱, 等. 辛烯基琥珀酸芋头淀粉酯的制备工艺优化及理化性质分析[J]. 食品工业科技,2022,43(20):204−210. [SUN M W, MO X F, et al. Preparation process optimization and physicochemical properties analysis of octenyl succinate taro starch ester[J]. Science and Technology of Food Industry,2022,43(20):204−210.
[39]	韩墨, 于化鹏, 彭羽, 等. 辛烯基琥珀酸淀粉酯纳米颗粒稳定Pickering乳液及其乳化性分析[J]. 食品研究与开发,2022,43(5):28−34. [HAN M, YU H P, PENG Y, et al. Emulsification analysis of Pickering emulsion stabilized using octenyl succinic starch ester nanoparticles[J]. Food Research and Development,2022,43(5):28−34.
[40]	WANG P P, LUO Z G, TAMER T M. Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch[J]. Carbohydrate Polymers,2020,228:115389. doi: 10.1016/j.carbpol.2019.115389
[41]	方芳, 杨丹, 文焱炳, 等. 改性纳米纤维素稳定Pickering乳液制备与性能的研究[J]. 中国粮油学报,2022,37(9):186−192. [FANG F, YANG D, WEN Y B, et al. Preparation and properties of Pickering emulsion stabilized by modified cellulose[J]. Journal of the Chinese Cereals and Oils,2022,37(9):186−192.
[42]	XIE Y, LIU H, LI Y, et al. Characterization of Pickering emulsions stabilized by OSA-modified sweet potato residue cellulose: effect of degree of substitute and concentration[J]. Food Hydrocolloids,2020,108:105915. doi: 10.1016/j.foodhyd.2020.105915
[43]	DAMMAK I, JOSÉ DO AMARAL SOBRAL P. Formulation optimization of lecithin-enhanced Pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation[J]. Journal of Food Engineering,2018,229:2−11. doi: 10.1016/j.jfoodeng.2017.11.001