Preparation Of Small-particle Starch And Application In Pickering Emulsions

Particle size is one of the characteristics of starch granules. Small particles starch has good application in many field, it can be used to prepare one new type of Pickering emulsion. Pickering emulsion not only retains the traditional characteristic of emulsion stability, but also has the stability and cost less dosage of emulsifier, and so on. In this study, we prepared a series of small particle-starch with normal corn starch, and then the small particle starch was prepared for Pickering emulsions. The stable mechanism of Pickering emulsion was studied, and we explored the application of Pickering emulsion. The main results were as follows:1. Treat starch with different acid-solution time and acid concentration to prepare small granular starch, the rate and yield of small granular starch decreased with the increase of acid solution time, 5% acid concentration is the best condition; Acid treatment didn’t change the crystalline structure of starch granules; Esterification degree of small granular starch of acid solution decreased with time changing; The particle of prepared starch is smaller than the original starch, then it can lower the particle effect. The longer acid time, the smaller particle size and the particle size with hydrophobic modification of starch is smaller.2.Acidolysis and hydrophobic modified samples for a long time(HO-T12, HO-2d, HO-3d) has smaller droplets and uniform size, emulsion performance is good. It is better than the other starch emulsifier; Preparation of Pickering emulsion with different oil were able to maintain stable emulsion properties, liquid paraffin emulsion properties is the best in three kinds of oil the preparation; Pickering emulsion droplet size decreased with the increase of starch content. Layering of emulsion is not change over time.3. Adopt the way of settling centrifugal to separate starch particles in the emulsion, and the experimental results showed that the particle size of starch particles and OS group substitution degree are the key factors to influence the emulsion stability, the smaller starch granules and higher OS group substitution degree of starch granules can be more effective to stable Pickering emulsion. And the shorter chain length more branched starch granules is also more conducive for the stability of emulsion. The up and middle layer of Pickering emulsion is prone to stable, while the bottom part is easier to appear demulsification phenomenon.4. Prepared hand cream with small starch granule made previous, the cream is stable and the properties of cream is great, can effectively reduce the excitant, has a good application prospect.