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Acid Hydrolysis of Quinoa Starch to Stabilize High Internal Phase Emulsion Gels

文献类型： 外文期刊

作者： Li, Songnan 1 ; Sun, Chaohui 3 ; Sun, Ye 3 ; Li, Enpeng 3 ; Li, Ping 1 ; Wang, Jun 5 ;

作者机构： 1.Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Guangdong Acad Agr Sci, Guangzhou 510610, Peoples R China

2.Yangzhou Univ, Inst Agr Sci & Technol Dev, Joint Int Res Lab Agr & Agriprod Safety, Minist Educ China, Yangzhou 225009, Peoples R China

3.Yangzhou Univ, Agr Coll, Lab Crop Genom & Mol Breeding, Key Lab Plant Funct Genom,Minist Educ,Jiangsu Key, Yangzhou 225009, Peoples R China

4.Yangzhou Univ, Jiangsu Coinnovat Ctr Modern Prod Technol Grain Cr, Yangzhou 225009, Peoples R China

5.Yangzhou Univ, Sch Tourism & Cuisine, Yangzhou 225127, Peoples R China

关键词： high internal phase emulsions; high internal phase emulsion gels; starch nanocrystals; acid hydrolysis; quinoa starch; hydrolysis time

期刊名称：GELS （ 影响因子：5.3； 五年影响因子：5.4 ）

ISSN：

年卷期： 2024 年 10 卷 9 期

页码：

收录情况： SCI

摘要： Starch nanocrystals (SNCs) to stabilize high internal phase emulsions (HIPEs) always suffer low production efficiency from acid hydrolysis. Due to its small granule size, Quinoa starch (QS) was selected to produce SNCs as a function of acid hydrolysis time (0-4 days), and their structural changes and potential application as HIPEs' stabilizers were further explored. With increasing the acid hydrolysis time from 1 day to 4 days, the yield of QS nanocrystals decreased from 30.4% to 10.8%, with the corresponding degree of hydrolysis increasing from 51.2% to 87.8%. The occurrence of QS nanocrystals was evidenced from the Tyndall effect and scanning electron microscopy with particle size distribution. The relative crystallinity of QS subjected to different hydrolysis times (0-4 days) increased from 22.27% to 26.18%. When the acid hydrolysis time of QS was 3 and 4 days, their HIPEs showed self-standing after inversion, known as high internal phase emulsion gels (HIPE gels), closely related to their densely packed interfacial architecture around oil droplets, seen on an optical microscope, and relatively high apparent viscosity. This study could provide a theoretical guidance for the efficient production and novel emulsification of SNCs from QS to HIPE gels.

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