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

Turn off MathJax

Article Contents

Abstract

References

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.

Citation:

PDF (6178 KB)

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

More Information

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

Graphical Abstract

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

FullText(HTML)

References (35)

References

[1]	王仙纷. 酶解藜麦淀粉Pickering乳化剂的乳化机理和应用研究[D]. 扬州: 扬州大学, 2021 WANG Xianfen. Study on emulsifying mechanism and application of Pickering emulsifier for enzymatic hydrolysis of quinoa starch[D]. Yangzhou: Yangzhou University, 2021.
[2]	余振宇. OSA改性芋头淀粉基Pickering乳液运载体系稳定机制及其特性研究[D]. 合肥: 合肥工业大学, 2020 YU Zhenyu. Stabilization mechanism and characteristics of Pickering emulsion delivery system based on OSA modified taro starch[D]. Hefei: Hefei University of Technology, 2020.
[3]	GE S J, 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
[4]	WANG X X, REDDY C K, XU B J. A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China[J]. Food Chemistry,2018,259:81−88. doi: 10.1016/j.foodchem.2018.03.121
[5]	LI C, LI Y X, SUN P D, et al. Pickering emulsions stabilized by native starch granules[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects,2013,431:142−149.
[6]	TIMGREN A, RAYNER M, DEJMEK P, et al. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride[J]. Food Science & Nutrition,2013,1(2):157−171.
[7]	LI C, SUN P D, YANG C. Emulsion stabilized by starch nanocrystals[J]. Starch-Stärke,2012,64(6):497−502.
[8]	李松南. 淀粉基Pickering乳液稳定机理及在叶黄素递送中的应用研究[D]. 广州: 华南理工大学, 2020 LI Songnan. Starch-based Pickering emulsion: Stabilizing mechanism and application in lutein delivery[D]. Guangzhou: South China University of Technology, 2020.
[9]	陆兰芳, 王展, 沈汪洋, 等. 淀粉颗粒Pickering乳液及其在生物活性成分稳态化中的研究进展[J]. 食品工业,2021,42(9):236−240. [LU Lanfang, WANG Zhan, SHEN Wangyang, et al. Review on starch granule Pickering emulsion and its stabilization of bioactive ingredients[J]. Food Industry,2021,42(9):236−240. LU Lanfang, WANG Zhan, SHEN Wangyang, et al. Review on starch granule Pickering emulsion and its stabilization of bioactive ingredients[J]. Food Industry, 2021, 42(9): 236-240.
[10]	LU Z Q, YE F Y, ZHOU G J, et al. Micronized apple pomace as a novel emulsifier for food O/W Pickering emulsion[J]. Food Chemistry,2020,330(15):127325.
[11]	徐亚峰. 辛烯基琥珀酸淀粉酯的限制性水解及其稳定乳液机理研究[D]. 广州: 华南理工大学, 2015 XU Yafeng. Restrictive hydrolysis of octenylsuccinate starch and the stabilization mechanism of its emulsion[D]. Guangzhou: South China University of Technology, 2015.
[12]	SINGLA D, SINGH A, DHULL S B, et al. Taro starch: Isolation, morphology, modification and novel applications concern - a review[J]. International Journal of Biological Macromolecules,2020,163:1283−1290. doi: 10.1016/j.ijbiomac.2020.07.093
[13]	陈龙. 芋头淀粉脂肪模拟品的制备及应用的研究[D]. 重庆: 西南大学, 2011 CHEN Long. Study on preparation and application of taro starch-based fat mimics[D]. Chongqing: Southwest University, 2011.
[14]	彭晔. 芋头淀粉纳米颗粒的制备、酯化改性及其在润肤霜中的应用[D]. 合肥: 合肥工业大学, 2018 PENG Ye. The preparation esterification modification of taro starch nanoparticles and its application in moisturizer[D]. Hefei: Hefei University of Technology, 2018.
[15]	张琳琳, 朱宇竹, 江杨, 等. 热改性莱阳芋头淀粉对乳液形成及稳定性的影响[J]. 食品科学,2012,41(6):51−57. [ZHANG Linlin, ZHU Yuzhu, JIANG Yang, et al. Effect of heat-modified starch from Laiyang taro on the formation and stability of emulsions[J]. Chinese Journal of Food Science,2012,41(6):51−57. ZHANG Linlin, ZHU Yuzhu, JIANG Yang, et al. Effect of heat-modified starch from Laiyang taro on the formation and stability of emulsions[J]. Chinese Journal of Food Science, 2012, 41(6): 51-57.
[16]	苏颖杰. 槟榔芋水溶性多糖的提取、抗氧化活性及对糖代谢的影响[D]. 南宁: 广西大学, 2019 SU Yingjie. Extraction, antioxidant activity and effect on sugar metabolism of water soluble polysaccharides from taro[D]. Nanning: Guangxi University, 2019.
[17]	李彬. 山药淀粉品质特性的研究与应用[D]. 天津: 天津科技大学, 2015 LI Bin. Research and application of yam starch quality characteristics[D]. Tianjin: Tianjin University of Science and Technology, 2015.
[18]	FU Z, LUO S J, BEMILLER J N, et al. Effect of high-speed jet on flow behavior, retrogradation, and molecular weight of rice starch[J]. Carbohydrate Polymers,2015,133:61−66. doi: 10.1016/j.carbpol.2015.07.006
[19]	NAWAZ H, SHAD M A, SALEEM S, et al. Characteristics of starch isolated from microwave heat treated lotus (Nelumbo nucifera) seed flour[J]. International Journal of Biological Macromolecules,2018,113:219−226. doi: 10.1016/j.ijbiomac.2018.02.125
[20]	WANG K, HONG Y, GU Z B, et al. Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution[J]. International Journal of Biological Macromolecules,2020,155:273−285. doi: 10.1016/j.ijbiomac.2020.03.219
[21]	ARCHANA, AMAN A K, SINGH R K, et al. Effect of superfine grinding on structural, morphological and antioxidant properties of ginger (Zingibe rofficinale) nano crystalline food powder[J]. Materials Today-Proceedings,2021,43(SI6):3397−3403.
[22]	YU Z Y, JIANG S W, ZHENG Z, et al. Preparation and properties of OSA-modified taro starches and their application for stabilizing Pickering emulsions[J]. International Journal of Biological Macromolecules,2019,137:277−285. doi: 10.1016/j.ijbiomac.2019.06.230
[23]	ESTRADA-FERNANDEZ A G, DORANTES-BAUTISTA G, ROMAN-GUERRERO A, et al. Modification of Oxalis tuberosa starch with OSA, characterization and application in food-grade Pickering emulsions[J]. Journal of Food Science and Technology-MYSORE,2021,58(8):2896−2905. doi: 10.1007/s13197-020-04790-y
[24]	范静. 荞麦淀粉及其改性淀粉理化特性分析与应用[D]. 杨凌: 西北农林科技大学, 2013 FAN Jing. The properties analysis and application of buckwheat starch and its modified starches[D]. Yangling: Northwest A&F University, 2013.
[25]	刘羽萌. 酶解法马铃薯淀粉脂肪模拟物的制备、性质及应用研究[D]. 哈尔滨: 哈尔滨商业大学, 2018 LIU Yumeng. Enzymatic hydrolysis of potato starch fat analog the preparation, properties and applications of the research[D]. Harbin: Harbin University of Commerce, 2018.
[26]	FANG C L, HUANG J R, YANG Q, et al. Adsorption capacity and cold-water solubility of honeycomb-like potato starch granule[J]. International Journal of Biological Macromolecules,2020,147:741−749. doi: 10.1016/j.ijbiomac.2020.01.224
[27]	ULLAH I, YIN T, XIONG S B, et al. Effects of thermal pre-treatment on physicochemical properties of nano-sized okara (soybean residue) insoluble dietary fiber prepared by wet media milling[J]. Journal of Food Engineering,2018,237:18−26. doi: 10.1016/j.jfoodeng.2018.05.017
[28]	PÉREZ-MONTERROZA E J, CHAUX-GUTIÉRREZ A M, NICOLETTI V R. Encapsulation of avocado oil in amylose solution from cassava starch[J]. Journal of Food Processing and Preservation,2018,42(5):e13594. doi: 10.1111/jfpp.13594
[29]	ZHANG Y, ZENG H L, WANG Y, et al. Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects[J]. Food Chemistry,2014,155:311−318. doi: 10.1016/j.foodchem.2014.01.036
[30]	ZHAO Q L, WANG L F, HONG X, et al. Structural and functional properties of perilla protein isolate extracted from oilseed residues and its utilization in Pickering emulsions[J]. Food Hydrocolloids,2021,113:106412.
[31]	SHAO P, ZHANG H Y, NIU B, et al. Physical stabilities of taro starch nanoparticles stabilized Pickering emulsions and the potential application of encapsulated tea polyphenols[J]. International Journal of Biological Macromolecules,2018,118:2032−2039. doi: 10.1016/j.ijbiomac.2018.07.076
[32]	HAAJ S B, MAGNIN A, BOUFI S. Starch nanoparticles produced via ultrasonication as a sustainable stabilizer in Pickering emulsion polymerization[J]. RSC Advances,2014,4(80):42638−42646. doi: 10.1039/C4RA06194B
[33]	XIAO J, LI Y Q, HUANG Q R. Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends[J]. Trends in Food Science & Technology,2016,55:48−60.
[34]	LU H, TIAN Y Q. Nanostarch: Preparation, modification, and application in Pickering emulsions[J]. Journal of Agricultural and Food Chemistry,2021,69(25):6929−6942. doi: 10.1021/acs.jafc.1c01244
[35]	FONSECA-FLORIDO H A, VÁZQUEZ-GARCÍA H G, MÉNDEZ-MONTEALVO G, et al. Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions[J]. LWT-Food Science and Technology,2018,91:258−264. doi: 10.1016/j.lwt.2018.01.057

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	张洪礼，龚飘飘，杨芬，刘敏，郑继伟，毛建兰. 响应面法优化方竹笋超微粉制作曲奇饼干的关键配方及品质评价. 贵州农业科学. 2024(06): 103-115 .
2.	张翠静，张爽，刘涛，赵丹，晏磊. 固氮氧化亚铁钩端螺旋菌产次生矿物的条件优化及矿物鉴定. 微生物学通报. 2024(10): 3954-3969 .
3.	常茹菲，葛运兵，杨晓丽，张红星，谢远红. 酶解法制备澳洲坚果蛋白肽工艺优化研究. 中国粮油学报. 2024(10): 102-108 .