高乳化稳定性小米淀粉Pickering乳液的制备

淀粉基Pickering乳液在食品、医药、化妆品等领域的研究日益广泛。为获得高乳化稳定性淀粉基Pickering乳液，作者采用超声辅助辛烯基琥珀酸化、球磨处理改性小米淀粉，通过测定取代度、水解度、特征官能团、结晶结构、微观形貌、粒径及乳化指数等指标，研究了小米淀粉乳化能力及影响其稳定性的因素。结果表明，超声处理提高了小米淀粉酯化反应效率和取代度，OSA基团主要接枝在小米淀粉无定形区，少量进入了结晶区；球磨破坏了OSA小米淀粉的颗粒形态和晶体结构；随着球磨时间和OSA小米淀粉添加量的增加，OSA小米淀粉形成Pickering乳液的能力和乳化稳定性显著增加。超声辅助辛烯基琥珀酸化结合球磨处理是一种制备高乳化稳定性淀粉基Pickering乳液的有效方法，有助于拓展淀粉资源在Pickering乳液领域的开发利用。

Preparation of Millet Starch Pickering Emulsion with High Emulsion Stability

Application of starch-based Pickering emulsion was widely investigated in food, medicine and cosmetics. In this study, ultrasonic-assisted octenyl succinic acidification and ball milling on millet starch were used to improve the emulsifying ability and stability. The corresponding mechanism was elucidated by measuring the degrees of substitution and hydrolysis, characteristic functional groups, crystal structure, micromorphology, particle size and emulsifying index. The results showed that ultrasonic treatment improved the reaction efficiency and substitution degree. The OSA groups were mainly grafted in the amorphous region of millet starch, and slightly entered into the crystalline region. Ball milling destroyed the particle morphology and crystal structure of OSA millet starch. The ability to form Pickering emulsion of OSA millet starch and the emulsion stability were significantly enhanced with the increase of ball milling duration and the amount of millet starch added. Ultrasound-assisted octenyl succinic acidification combined with ball milling is an effective technology to prepare starch-based Pickering emulsions with high emulsion stability, which is conducive to develop and utilize starch resources in the field of Pickering emulsion.