In this study, high performance porous starch was prepared by combining freeze-thawing and enzymatic hydrolysis with the aim of evaluating its potential as a starch emulsifier in Pickering emulsions. The results indicate that the combined treatment significantly altered the specific surface area of starch (from 0.3257 m²/g to 1.5634 m²/g), pore volume (from 0.734 × 10⁻³ cm³/g to 3.967 × 10⁻³ cm³/g), crystallinity (from 23.35 % to 19.55 %), and the ratio of amylose to amylopectin content (from 3.44 % to 15.86 %). In comparison to native starch, the degree of substitution (DS) of the modified porous starch increased by 53.3 % to 127.6 %, and esterification was confirmed by Fourier transform infrared (FTIR) and X-ray diffraction (XRD) analyses. In particular, OFE (−80 °C) exhibited excellent emulsifying activity and emulsion stability due to its small particle size (6.06 μm), near-neutral wettability (74.2°) and high DS (0.034). These results demonstrate the potential of OSA-modified porous starches for emulsion stabilization.

中文翻译：

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酯化结合冻融和酶处理改善玉米淀粉的乳化性能


在本研究中，通过冻融和酶解相结合制备了高性能多孔淀粉，旨在评估其在 Pickering 乳液中作为淀粉乳化剂的潜力。结果表明，联合处理显著改变了淀粉的比表面积（从 0.3257 m ² /g 到 1.5634 m ² /g）、孔体积（从 0.734 × 10 ⁻³ cm ³ /g 增加到 3.967 × 10 ⁻³ cm ³ /g）、结晶度（从 23.35 % 到 19.55 %）以及直链淀粉与支链淀粉含量的比值（从 3.44 % 到 15.86 %）。与天然淀粉相比，改性多孔淀粉的取代度 （DS） 增加了 53.3 % 至 127.6 %，并通过傅里叶变换红外 （FTIR） 和 X 射线衍射 （XRD） 分析证实了酯化。特别是，OFE （-80 °C） 由于其小粒径 （6.06 μm）、近中性润湿性 （74.2°） 和高 DS （0.034） 而表现出优异的乳化活性和乳化稳定性。这些结果表明了 OSA 改性多孔淀粉在乳液稳定方面的潜力。