淀粉
粒径
材料科学
直链淀粉
食品科学
流变学
化学
复合材料
物理化学
作者
Jing Fan,Jing Feng,Wen-Xuan Hu,Yanjing Ren,Chao Ma,Chang Lei,Yangjin Liu,Xin Lv,Xiuzhu Yu,Shuang‐kui Du
标识
DOI:10.1016/j.carbpol.2022.120137
摘要
Starch nanoparticles (SNPs) were prepared by rapid nanoprecipitation using coarse cereal starches, including quinoa, waxy proso millet, non-waxy proso millet, and maize starches (amylose content, 2.20 %-13.96 %). Morphology and dynamic light scattering analyses showed that the particle size of SNPs ranged from 190.35 nm to 310.25 nm. Ultrasonic pretreatment reduced the particle size. Quinoa and waxy proso millet SNPs swelled to flocculent, whereas non-waxy proso millet and maize SNPs showed spherical particles. Quinoa and waxy proso millet SNPs did not completely nucleate after nanoprecipitation. Quinoa SNPs formed a stable network in water, showing great viscoelastic behavior with higher G' and G''. Subsequently, the SNPs suspensions were used to prepare emulsions. The quinoa SNPs-based Pickering emulsion was the smallest and most uniform (12.96 μm), with great stability. These results suggested that the quinoa SNPs suspension with a stable network could be used as an efficient emulsifier for stabilizing Pickering emulsions.
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