Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch

Changsheng Guo; Sheng Geng; Yuzhong Shi; Chao Yuan; Benguo Liu

Food Chemistry: X (Jun 2024)

Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch

Changsheng Guo,
Sheng Geng,
Yuzhong Shi,
Chao Yuan,
Benguo Liu

Affiliations

Changsheng Guo: State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
Sheng Geng: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
Yuzhong Shi: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
Chao Yuan: State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Corresponding authors at: State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Benguo Liu: State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Corresponding authors at: State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.

Journal volume & issue: Vol. 22
p. 101277

Abstract

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The acid-hydrolyzed acorn starch samples (HAS-1, HAS-2, HAS-3, and HAS-4) were prepared from natural acorn starch (NAS) at sulfuric acid concentrations of 1, 2, 3, and 4 mol/L for 2 d. The particle characteristics and structures of HAS were investigated, and Pickering high internal phase emulsions (HIPEs) based on HAS were constructed and characterized. The results showed that with an increase in sulfuric acid concentration, the size, yield, amylose content, molecular weight, and amylopectin chain length of HAS gradually decreased. HAS retained an A-type crystal structure, and its relative crystallinity and short-range order degree gradually increased with increasing sulfuric acid concentration. Acid hydrolysis treatment improved the wettability of NAS, and its effect was positively correlated with the sulfuric acid concentration. HAS-3 and HAS-4 could stabilize the Pickering HIPEs with an oil phase volume fraction of 80% at c ≥ 1.5%. The mechanical properties of the HIPEs were positively correlated with c.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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