Formation and Properties of Starch-Palmitic Acid Complex Nanoparticles and Their Influence on Pickering Emulsions

The starch-palmitic acid complex nanoparticles were prepared by Cyperus esculentus starch with enzymatic hydrolysis for different times and then complexed with palmitic acid. The FACE and 13C CP/MAS NMR analysis showed that there were more amylose molecules formed and complexed with palmitic acid when starch was treated by enzymatic hydrolysis for 4 h. With the enzymatic hydrolysis time increasing from 0 h to 4 h, the mean size of starch-palmitic acid complex nanoparticles increased from 500 ± 38.83 nm to 567.2 ± 22.32 nm, the size distribution became more uniform, and the crystallinity increased from 14.99% to 47.72%. The starch-palmitic acid complex nanoparticles could be used as a kind of stabilizers to stabilize Pickering emulsions. Rheological properties and storage stability of Pickering emulsions indicted that starch-palmitic acid complex nanoparticles can better stabilize. The starch-palmitic acid complex nanoparticles could be used as stabilizer of Pickering emulsion and encapsulation of bioactive compounds.