College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China.
College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, Shaanxi 712100, PR China.
Food Chem. 2023 Nov 30;427:136697. doi: 10.1016/j.foodchem.2023.136697. Epub 2023 Jun 22.
Quinoa starch nanoparticles (QSNPs) prepared by nanoprecipitation had a uniform particle size of 191.20 nm. QSNPs with amorphous crystalline structure had greater contact angle than QS with orthorhombic crystalline structure, which can therefore be utilized to stabilize Pickering emulsions. QSNPs-based Pickering emulsions prepared by suitable formulations (QSNPs concentration of 2.0-2.5 %, oil volume fraction of 0.33-0.67) exhibited good stability against pH of 3-9 and ionic strength of 0-200 mM. The oxidative stability of the emulsions increased with increasing starch concentration and ionic strength. Microstructural and rheological results indicated that the structure of the starch interfacial film and the thickening effect of the water phase affected the emulsion stability. The emulsion had excellent freeze-thaw stability and can be produced as a re-dispersible dry emulsion using the freeze-drying technique. These results implied that the QSNPs had great potential for application in the preparation of Pickering emulsions.
通过纳米沉淀法制备的藜麦淀粉纳米颗粒（QSNPs）具有均匀的粒径为 191.20nm。具有非晶态结晶结构的 QSNPs 比具有正交晶态结构的 QS 具有更大的接触角，因此可用于稳定 Pickering 乳液。通过合适的配方（QSNPs 浓度为 2.0-2.5%，油体积分数为 0.33-0.67）制备的基于 QSNPs 的 Pickering 乳液在 pH 值为 3-9 和离子强度为 0-200mM 的条件下表现出良好的稳定性。乳液的氧化稳定性随淀粉浓度和离子强度的增加而增加。微观结构和流变学结果表明，淀粉界面膜的结构和水相的增稠作用影响乳液的稳定性。乳液具有优异的冻融稳定性，可通过冷冻干燥技术制成可再分散的干粉乳液。这些结果表明，QSNPs 在制备 Pickering 乳液方面具有很大的应用潜力。
