Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. BOX 124, SE, 221 00, Lund, Sweden.
Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. BOX 124, SE, 221 00, Lund, Sweden; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006, Oviedo, Spain.
Carbohydr Polym. 2018 Dec 1;201:416-424. doi: 10.1016/j.carbpol.2018.08.049. Epub 2018 Aug 12.
Small granular starches from rice, quinoa, and amaranth were modified with octenyl succinic anhydride (OSA) at 5 defined intervals (0-3.0%) and investigated with respect to emulsifying capacity and stability. Starch granule surfaces were characterized by Brunauer-Emmett-Teller and contact angle measurements. Emulsifying capacity was characterized by multiple light scattering (MLS) and particle size analysis. Stability towards environmental stress was characterized by centrifugation and MLS. Surface hydrophobicity and emulsifying capacity correlated with starch type and modification level. Quinoa stabilized emulsions had the smallest droplet size (e.g. 59.2 μm at 3.0% OSA) and superior stability, both before and after centrifugation, especially at the lowest modification levels. Rice and amaranth had larger droplets (99.8 and 84.1 μm at 3.0% OSA respectively). Amaranth, despite its small size showed poorer performance than quinoa, especially at lower modification levels. The higher emulsifying efficiency of quinoa starch granules attributed to the higher protein content.
从小米、藜麦和苋菜籽中提取的小颗粒淀粉，用辛烯基琥珀酸酐（OSA）在 5 个不同的间隔（0-3.0%）进行了修饰，并就乳化能力和稳定性进行了研究。通过比表面积和接触角测量对淀粉颗粒表面进行了表征。通过多重光散射（MLS）和粒径分析对乳化能力进行了表征。通过离心和 MLS 对环境胁迫稳定性进行了表征。表面疏水性和乳化能力与淀粉类型和修饰水平相关。在 3.0% OSA 下，藜麦稳定的乳状液的液滴尺寸最小（例如，59.2μm），离心前后的稳定性都很好，尤其是在最低修饰水平下。大米和苋菜籽的液滴较大（在 3.0% OSA 下分别为 99.8μm 和 84.1μm）。尽管苋菜籽粒径较小，但性能不如藜麦，尤其是在较低的修饰水平下。藜麦淀粉颗粒的较高乳化效率归因于其较高的蛋白质含量。
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