乳状液
淀粉
流变学
化学工程
琥珀酸酐
材料科学
变性淀粉
皮克林乳液
扫描电子显微镜
透射电子显微镜
化学
高分子化学
复合材料
纳米技术
有机化学
工程类
作者
Ophelie Torres,Nidia Mercado Tena,Brent S. Murray,Anwesha Sarkar
标识
DOI:10.1016/j.carbpol.2017.09.027
摘要
Novel starch-based emulsion microgel particles were designed using a facile top-down shear-induced approach. The emulsion droplets were stabilized using octenyl succinic anhydride (OSA) modified starch and incorporated into heat-treated and sheared native starch gels, forming emulsion gels. Using gelation kinetics and small deformation rheological measurements of sheared native starch gels and emulsion gels, OSA starch-stabilized emulsion droplets were demonstrated to act as "active fillers". By varying native starch concentrations (15-20wt%) and oil fractions (5-20wt%), optimal concentrations for the formation of emulsion microgel particles were identified. Microscopy at various length scales (transmission confocal laser scanning and cryo-scanning electron microscopy) and static light scattering measurements revealed emulsion microgel particles of 5-50μm diameter. These novel emulsion microgel particles created via careful combination of gelatinized native starch and OSA stabilised-emulsion droplets acting as active fillers may find applications in food and personal care industries for delivery of lipophillic molecules.
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