School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
Yangzhou Center for Food and Drug Control, Building No. 2, Food Sci-Tech Park, Linjianglu 205, Yangzhou, Jiangsu 225004, People's Republic of China.
Int J Biol Macromol. 2021 Nov 1;190:130-140. doi: 10.1016/j.ijbiomac.2021.08.212. Epub 2021 Sep 2.
Quinoa starch was developed as a new kind of Pickering emulsifier by enzymatic modification. The morphological structure, crystalline structure, lamellar structure, fractal structure, particle size distribution, contact angle, emulsion index (EI), and emulsion micromorphology were studied to explore the relationship between structure characteristics, hydrophilic property, and emulsifying properties of enzymatically modified (EM) quinoa starches. With the increasing enzymatic hydrolysis time in the test range of 0-9 h, particle size of EM quinoa starch decreased, and the broken starch and contact angle of EM quinoa starch increased; the EI value of emulsions with EM quinoa starch increased, and the oil droplet size of emulsions with EM quinoa starch decreased. It suggested that both the smallest particle size and the closest extent of the contact angle to 90° derived the best emulsifying property of EM-9. The EM quinoa starch had higher emulsifying capacity at higher oil volume fraction (Φ) (50%) than at lower Φ (20%), proving that the EM starch has potential to be used as Pickering emulsifiers in higher oil products, such as salad dressing.
藜麦淀粉经酶法修饰后可作为一种新型 Pickering 乳化剂。研究了酶解改性藜麦淀粉的形态结构、晶体结构、层状结构、分形结构、粒径分布、接触角、乳化指数（EI）和乳化微观形态，以探讨结构特性、亲水性和酶解改性藜麦淀粉的乳化性能之间的关系。在 0-9 h 的测试范围内，随着酶解时间的增加，EM 藜麦淀粉的粒径减小，破碎淀粉和 EM 藜麦淀粉的接触角增大；用 EM 藜麦淀粉制备的乳液的 EI 值增加，乳液的油滴粒径减小。这表明，最小粒径和最接近 90°的接触角都使 EM-9 具有最佳的乳化性能。在较高油体积分数（Φ）（50%）下，EM 藜麦淀粉具有更高的乳化能力，而在较低的 Φ（20%）下则较低，这证明 EM 淀粉有可能在沙拉酱等含油产品中用作 Pickering 乳化剂。
