State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Food Chem. 2025 Jan 1;462:140974. doi: 10.1016/j.foodchem.2024.140974. Epub 2024 Aug 23.
Total starch granule-associated proteins (tGAP), including granule-channel (GCP) and granule-surface proteins (GSP), alter the physicochemical properties of starches. Quinoa starch (QS) acts as an effective emulsifier in Pickering emulsion. However, the correlation between the tGAP and the emulsifying capacity of QS at different scales remains unclear. Herein, GCP and tGAP were selectively removed from QS, namely QS-C and QS-A. Results indicated that the loss of tGAP increased the water permeability and hydrophilicity of the starch particles. Mesoscopically, removing tGAP decreased the diffusion rate and interfacial viscous modulus. Particularly, GSP had a more profound impact on the interfacial modulus than GCP. Microscopically and macroscopically, the loss of tGAP endowed QS with weakened emulsifying ability in terms of emulsions with larger droplet size and diminished rheological properties. Collectively, this work demonstrated that tGAP played an important role in the structural and interfacial properties of QS molecules and the stability of QS-stabilized emulsions.
总淀粉颗粒相关蛋白（tGAP），包括颗粒通道（GCP）和颗粒表面蛋白（GSP），改变淀粉的物理化学性质。藜麦淀粉（QS）在 Pickering 乳液中充当有效的乳化剂。然而，在不同尺度下 tGAP 与 QS 的乳化能力之间的相关性尚不清楚。在此，从 QS 中选择性地去除 GCP 和 tGAP，即 QS-C 和 QS-A。结果表明，tGAP 的损失增加了淀粉颗粒的透水性和亲水性。介观上，去除 tGAP 降低了扩散速率和界面粘性模量。特别是，GSP 对界面模量的影响比 GCP 更深远。微观和宏观上，tGAP 的损失使 QS 失去了乳化能力，表现在较大液滴尺寸的乳液和减弱的流变性能。总的来说，这项工作表明 tGAP 在 QS 分子的结构和界面性质以及 QS 稳定的乳液稳定性方面发挥了重要作用。
