摘要
The present study aimed to fabricate maize starch nanoparticles(SNPs)as emulsifiers to stabilize Pickering emulsions(PEs).Three types of SNPs were prepared using acid hydrolysis(ASNP),enzymatic recrystallization(ESNP),and rapid nanoprecipitation(RSNP)methods.These SNPs exhibited particle sizes of~300 nm and could serve as emulsifiers to stabilize PEs.RSNP exhibited the highest water contact angle and the lowestζ-potential(67.5°,-9.6 mV)when compared to ASNP(59.3°,-40.1 mV)and ESNP(52.1°,-18.2 mV).PEs were stabilized by three SNPs,and the mechanism underpinning the correlationship between characteristics of SNPs and stability of PEs were examined.The PEs stabilized by RSNP displayed smaller droplet size(688.7 nm)and superior emulsification performance compared to those stabilized by ASNP(751.1 nm)and ESNP(2321.9 nm).Furthermore,the PEs prepared with RSNP displayed long-term stability for 21 days.This study establishes the correlationship between the properties of SNPs prepared by different methods and the stability of PEs.
基金
support of the Key Research and Development Program(Rural Revitalization Science and Technology Innovation Boosting Action Plan)of Shandong Province,China(2023TZXD075).
