title: Quinoa starch granules as stabilizing particles for production of Pickering emulsions.
abstract: Intact starch granules isolated from quinoa (Chenopodium quinoa Willd.) were used to stabilize emulsion drops in so-called Pickering emulsions. Miglyol 812 was used as dispersed phase and a phosphate buffer (pH7) with different salt (NaCl) concentrations was used as the continuous phase. The starch granules were hydrophobically modified to different degrees by octenyl succinic anhydride (OSA) or by dry heat treatment at 120 degrees C in order to study the effect on the resulting emulsion drop size. The degree of OSA-modification had a low to moderate impact on drop size. The highest level of modification (4.66%) showed the largest mean drop size, and lowest amount of free starch, which could be an effect of a higher degree of aggregation of the starch granules and, thereby, also the emulsion drops stabilized by them. The heat treated starch granules had a poor stabilizing ability and only the starch heated for the longest time (150 min at 120 degrees C) had a better emulsifying capacity than the un-modified native starch granules. The effect of salt concentration was rather limited. However, an increased concentration of salt slightly increased the mean drop size and the elastic modulus.
authors.affiliation: Department of Food Technology, Engineering, and Nutrition, Lund University, PO Box 124, SE 22100 Lund, Sweden. marilyn.rayner@food.lth.se
authors.forename: Marilyn
authors.initials: M
authors.lastname: Rayner
authors.forename: Malin
authors.initials: M
authors.lastname: Sjöö
authors.forename: Anna
authors.initials: A
authors.lastname: Timgren
authors.forename: Petr
authors.initials: P
authors.lastname: Dejmek
mesh_terms: D002021:Buffers; D027465:Chenopodium quinoa / Q000737:chemistry*; D055119:Elastic Modulus; D004655:Emulsions; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008853:Microscopy; D010316:Particle Size; D012965:Sodium Chloride / Q000737:chemistry; D013213:Starch / Q000031:analogs & derivatives* / Q000737:chemistry; D013387:Succinic Anhydrides / Q000737:chemistry; D013816:Thermodynamics; D014280:Triglycerides / Q000737:chemistry
chemical_list: D002021:Buffers; D004655:Emulsions; D013387:Succinic Anhydrides; D014280:Triglycerides; C551966:octenyl succinic anhydride-modified starch; C022834:miglyol 812; D012965:Sodium Chloride; D013213:Starch