Effects of the chemical and physical reaction conditions on the formation of nanocomposites made of starch and stearic acid

Hye-Young Shin; Jin-Gyeong Ma; Jong-Yea Kim

doi:10.1016/j.carbpol.2020.116066

Effects of the chemical and physical reaction conditions on the formation of nanocomposites made of starch and stearic acid

Carbohydr Polym. 2020 May 15:236:116066. doi: 10.1016/j.carbpol.2020.116066. Epub 2020 Feb 25.

Authors

Hye-Young Shin¹, Jin-Gyeong Ma¹, Jong-Yea Kim²

Affiliations

¹ Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 24341, South Korea.
² Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 24341, South Korea. Electronic address: jongkim@kangwon.ac.kr.

PMID: 32172881
DOI: 10.1016/j.carbpol.2020.116066

Abstract

To evaluate the reaction conditions on the physicochemical properties of composites of starch and stearic acid, composites were prepared under reaction conditions that varied the starch concentration (0.5, 1, 3%), stearic acid addition level (5, 10, 25 mg), stearic acid addition rate (2, 4, 8, 16 mL/min), and temperature (70, 80, 90 °C). All conditions significantly impacted the recovery, mean particle size, and zeta potential of samples. Specifically, a higher starch concentration and temperature significantly increased the recovery of stearic acid, but the mean particle size of the composite increased with higher stearic acid addition level and starch concentration. Stearic acid content in the composite exhibited a significant correlation with zeta potential (r = 0.818, p = 0.001). During enzymatic digestion for 20 min, 8% of the stearic acid was released from the composite. Approximately 10 % of the stearic acid was degraded after 36 h of storage at 50°C under 75 % relative humidity.

Keywords: Chemical condition; Encapsulation; Physical condition; Physicochemical properties; Starch; Stearic acid.