Preparation of Oxidized Starch/β-Lactoglobulin Complex Particles Using Microfluidic Chip for the Stabilization of Astaxanthin Emulsion.

ABSTRACT: Here, we designed an oxidized starch/β-lactoglobulin (OS/β-lg) complex colloidal particle using a dual-channel microfluidic chip for the stabilization of astaxanthin emulsion. The effect of the mixing ratio, pH, and the degree of substitution (DS) of the oxidized starch on the formation of OS/β-lg complex particles was investigated in detail. The optimal complexation occurred at a pH of 3.6, a mixing ratio of 2:10, and a DS of 0.72%, giving an ideal colloidal particle with near-neutral wettability. With this optimum agent, the astaxanthin-loaded oil-in-water emulsions were successfully prepared. The obtained emulsions showed the typical non-Newton fluid behavior, and the rheological data met the Herschel-Bulkley model. The microscopic images confirmed the dense adsorption of the particle o

SUBMITTER: Wang T 

PROVIDER: S-EPMC9563734 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature