| Taro cultivation in China has a long history and wide range of planting,and its output is increasing year by year.But taro tubers have high moisture content and rot.This is not conducive to the development of taro industry.Taro processing is particularly important.Taro starch accounts for about 70% of taro dry weight.It has many excellent properties,small particles,uniform particles and high whiteness,which is an important direction for deep processing of taro.In this paper,taro starch as raw material,the preparation of taro starch nanoparticles,properties and octenyl succinate modified was studied.Pickering emulsion emulsifier was prepared by esterified modified taro starch nanoparticles,and Esterified modified taro starch nanoparticles was also applied to moisturise,it provide a reference basis for the deep processing of taro starch.Using particle size as an index,the preparation technology of taro starch nanoparticles by enzymolysis regeneration method and its physicochemical properties was studied.The effect on particle size of taro starch nanoparticles were studied through the single factor experiment of starch concentration,enzyme dosage,enzymolysis time and the retrogradation time,selected on the basis of these four factors to optimized the preparation process of taro starch nanoparticles by response surface test,the optimum process conditions is starch concentration 12.16%,enzyme addition 3.03PUN/g starch,hydrolysis time 4.02 h,retrogradation time 18.12 h.After modification,the particle size of taro starch nanoparticles is about 200 nm,the specific surface area is increased,the relative crystallinity is reduced,and the intermolecular force and hydrogen bonds is enhanced.The octenylsuccinic acid modification of taro starch nanoparticles was carried out by wet method.The preparation process was optimized by response surface methodology and its properties were studied.The effect on the degree of substitution of Esterified modified taro starch nanoparticles were studied through the single factor experiment of starch concentration,reaction p H,reaction temperature,reaction time and the addition of OSA,selected four factors of starch concentration,reaction p H,reaction temperature and reaction time to optimize the preparation process of esterified modified taro starch nanoparticles by response surface test,the optimum process conditions were: the dosage of OSA 10%,starch concentration 22%,reaction p H 8.5,reaction temperature 36 ?,reaction time 5h.The study on the properties of esterified modified taro starch nanoparticles showed that the esterification modification mainly occurred in the amorphous region,and the crystalline form of the particles did not change.The carbonyl group was introduced,and the particle size of the taro starch nanoparticles did not change significantly.Preparation of pickering emulsion with esterified modified taro starch nanoparticles as emulsifier,the water dispersible of esterified modified taro starch nanoparticles is good,and with the increase of the degree of substitution,the emulsifying ability and the emulsion stability increased gradually,the emulsion particle size is 8.7?m~16.92?m,the emulsion droplets decreases gradually with the increase of substitution degree was observed by fluorescence microscopy,the viscosity increased gradually,with obvious non Newtonian pseudoplastic behavior.Esterified modified taro starch nanoparticles were added into moisturiser to replace the glycerin monostearate in raw moisturiser formula,determined the optimum conditions for the preparation of moisturizer: amount of esterified modified taro starch nanoparticles is 1%,essence added 0.3%,emulsifying time 30 min,emulsifying temperature 75 ?,the stirring speed of 600r/min.Sensory evaluation,physical and chemical indicators detection and hygienic index detection was were carried out on the prepared moisturizer.The results showed that the moisturizer was homogeneous,milky white,fine and well smeared,and all indicators of physical and chemical hygiene were in line with the requirements. |
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