Characterization of Taro Starch and Its Stabilized Pickering Emulsion

TU Lian; LÜ Chunqiu; WANG Jie; LIANG Qinmei; ZHONG Weihua; LIN Ying

doi:10.13386/j.issn1002-0306.2021120081

Volume 43 Issue 18

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(18): 72-79. > DOI: 10.13386/j.issn1002-0306.2021120081

TU Lian, LÜ Chunqiu, WANG Jie, et al. Characterization of Taro Starch and Its Stabilized Pickering Emulsion[J]. Science and Technology of Food Industry, 2022, 43(18): 72−79. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120081.

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Characterization of Taro Starch and Its Stabilized Pickering Emulsion

1.
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
2.
Nanning Customs Technology Center, Nanning 530021, China

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Received Date: December 07, 2021
Available Online: July 20, 2022

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Abstract

Abstract

To investigate whether taro starch can stabilize Pickering emulsion, the physicochemical properties of taro starch were characterized using particle size analysis, contact angle determination and Zeta potential determination. Additionally, with liquid paraffin as the oil phase and taro starch as the single emulsifier, the physicochemical properties of the emulsion were investigated and compared with those of japonica rice, corn, wheat and yam starches. The results showed that the average particle size of taro starch was the smallest (2.29 μm), and the particles presented irregular and multilateral shapes. The molar mass of taro starch was the minimum and evenly distributed, and the oil and water holding rates were the highest, 158.33% and 136.24% respectively. The three-phase antenna of taro starch was 36.60°, and the Zeta potential was -25.63 mV. The Pickering emulsion prepared under the mass concentration of taro starch water dispersion of 20 mg/mL, the oil-phase fraction of 50%, dispersion strength of 10000 r/min and dispersion time of 4 min could remain stable within 30 d, and the particle size of the emulsion droplets was the smallest (34.64~52.20 μm) during storage. Moreover, the rheological measurement of the taro starch-based Pickering emulsion showed that a weak emulsion network structure was formed. In conclusion, taro starch can effectively stabilize Pickering emulsion and is expected to be further developed as a stabilizer or emulsifier for food applications.
- taro starch,
- Pickering emulsion,
- property characterization,
- storage stability

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References (35)

References

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