食品工业科技2026，Vol.47Issue(12)：37-45,9.DOI:10.13386/j.issn1002-0306.2025080263
酶法协同改性油莎豆淀粉的制备及其在构建淀粉基双乳液体系中的影响
Preparation of Enzymatic Co-modified Cyperus esculentus Starch and Its Effect on the Construction of Starch-based Double Emulsion System
摘要
Abstract
To overcome the application limitations of natural jatropha starch,such as susceptibility to aging and poor solubility and stability,this study employed composite enzyme(EMD)synergistic medium grinding treatment(M-EMD),high-pressure homogenization treatment(H-EMD),nano-precipitation(N-EMD)modification techniques to enhance oilseed starch.The modified starch was then incorporated into starch-based double emulsion systems to evaluate its effects on interfacial tension,stability,and the in vitro digestion of lycopene-loaded emulsions.Results indicated that the modifica-tion effects of different synergistic modification methods on starch were significantly different.N-EMD treatment demon-strated optimal performance,yielding starch particles with the smallest size(0.797 μm),the most uniform distribution(PDI=0.19),the highest surface negative charge(Zeta potential=-70 mV),and the strongest hydrophilicity(contact angle=23.1°).Structural analysis revealed that both H-EMD and N-EMD treatments effectively induced starch molecular restructuring.The double emulsion droplets constructed from N-EMD starch were fine,uniform,and structurally regular,exhibiting the highest lycopene encapsulation efficiency(88%)and loading capacity(66%).During storage,this emulsion exhibited the optimal physical stability and minimal lipid oxidation.In simulated in vitro digestion,its free fatty acid release rate(45%)and Lyc bioavailability(48%)significantly surpassed other groups.In conclusion,enzyme-assisted nano-precipitation(N-EMD)represented the most effective strategy for optimizing oil palm starch properties and constructing efficient starch-based delivery systems.This study pioneers new pathways for high-value utilization of jatropha starch and provides theoretical foundations and technical references for developing high-performance food-grade delivery carriers for bioactive compounds.关键词
油莎豆淀粉/酶法协同改性/淀粉基双乳液体系/理化性质/稳定性Key words
Cyperus esculentus starch/enzymatic synergistic modification/starch-based double emulsion system/physico-chemical properties/stability分类
轻工纺织引用本文复制引用
刘战霞,吴洪斌,陈亚淑,张珊,金新文,贾文婷..酶法协同改性油莎豆淀粉的制备及其在构建淀粉基双乳液体系中的影响[J].食品工业科技,2026,47(12):37-45,9.基金项目
新疆农垦科学院院级科研项目(2024YJQN10) （2024YJQN10）
兵团重点领域科技攻关项目(2024AB031) （2024AB031）
兵团番茄优势特色产业集群(2410307009) （2410307009）
油莎豆精深加工农业科技示范基地(2024YD026-26) （2024YD026-26）
兵团青年科学项目(2025DB023). （2025DB023）
