文献类型： 外文期刊
作者： Chen, Yun 1 ; Hao, Yacheng 1 ; Kou, Ting 1 ; Li, Qian 2 ; Gao, Qunyu 1 ;
作者机构： 1.South China Univ Technol, Carbohydrate Lab, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Guangdong, Peoples R China
关键词： Starch; Nanocrystals; Nanoparticles; Dialdehyde; Emulsification
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 286 卷
页码：
收录情况： SCI
摘要： Physicochemical and emulsification properties of dialdehyde starch nanocrystals (DASNCs) and dialdehyde starch nanoparticles (DASNPs) were measured in this study. The starch nanocrystals (SNCs), which are prepared by sulfuric acid hydrolysis, were oxidized by sodium periodate to obtain the DASNCs. The DASNPs were prepared by gelatinization and alcohol precipitation of dialdehyde starch. After oxidization by sodium periodate, the SNCs and SNPs became smaller and more suitable for dispersion. X-ray diffraction results showed that the crystal pattern of the SNCs was preserved after oxidation. However, only a single broad peak at the Bragg angle of the DASNPs was observed. The SNCs and DASNCs can form Pickering emulsions, but the emulsions stabilized by the SNPs and DASNPs could be easily broken. The preparation methods for the two kinds of dialdehyde starch nanoparticles are different, so their structures, properties and applications are different.
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