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Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill
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Stabilizing emulsions using high-amylose maize starch treated by solvothermal process.

Yanhong Chen1, Yu Liu1, Huitao Liu1

  • 1College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, PR China.

Carbohydrate Polymers
|March 15, 2022
PubMed
Summary

Modified high-amylose maize starch (M-HAMS) acts as a stabilizer for oil-in-water Pickering emulsions. This method enhances emulsion viscosity and oxidation stability by creating a protective barrier, simplifying emulsion preparation.

Keywords:
Cold-water swelling starchEsterified starchOxidative stabilityPickering emulsionSolvothermal method

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Area of Science:

  • Food Science
  • Material Science
  • Chemical Engineering

Background:

  • High-amylose maize starch (HAMS) modification is crucial for developing functional food ingredients.
  • Cold-water swelling starches offer advantages in emulsion stabilization.
  • Pickering emulsions stabilized by modified starch granules present unique properties.

Purpose of the Study:

  • To develop a novel cold-water swelling esterified starch (M-HAMS) from HAMS.
  • To utilize M-HAMS as a granule stabilizer for oil-in-water Pickering emulsions.
  • To investigate the factors influencing the oxidation stability of these M-HAMS stabilized emulsions.

Main Methods:

  • Modification of HAMS with lauric acid in an ethanol solvothermal system to produce M-HAMS.
  • Preparation of oil-in-water Pickering emulsions using M-HAMS as the stabilizer.
  • Analysis of emulsion properties including viscosity, stability, and oxidation (peroxide value) under varying conditions (granule content, oil-water ratio, pH, NaCl concentration).
  • Atomic force microscopy (AFM) to characterize M-HAMS granule structure and behavior in emulsions.

Main Results:

  • M-HAMS granules form a dense, three-dimensional network barrier within the emulsion, increasing continuous phase viscosity.
  • This barrier effectively prevents oil droplets from contacting pro-oxidants, significantly reducing the peroxide value.
  • The M-HAMS stabilization mechanism mitigates the impact of pH and NaCl concentration changes on emulsion viscosity and stability.

Conclusions:

  • Ethanol solvothermal modification of HAMS with lauric acid is a simple and effective method for preparing cold-water swelling M-HAMS.
  • M-HAMS serves as an efficient granule stabilizer for oil-in-water Pickering emulsions, enhancing oxidation stability.
  • The developed M-HAMS offers a promising approach for creating stable emulsions with improved shelf-life.