Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property

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 degrees derived the best emulsifying property of EM-9. The EM quinoa starch had higher emulsifying capacity at higher oil volume fraction (Phi) (50%) than at lower Phi (20%), proving that the EM starch has potential to be used as Pickering emulsifiers in higher oil products, such as salad dressing.

Automated summary

Quinoa starch was developed as a new Pickering emulsifier through enzymatic modification, with studies conducted on its structural characteristics, hydrophilic properties, and emulsifying properties. It was found that the smallest particle size and closest angle to 90 degrees resulted in the best emulsifying performance of EM-9. Additionally, EM quinoa starch showed higher emulsifying capacity at a higher oil volume fraction, indicating potential use in products with higher oil content.