Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Extraction of Quinoa Starch
2.3. Preparation of BMQS
2.4. Characterization of BMQS
2.4.1. Protein Content Measurement
2.4.2. Particle Size Measurement
2.4.3. Scanning Electron Microscopy (SEM)
2.4.4. Morphology of Starch Dispersion
2.4.5. Fourier Transform Infrared (FTIR) Spectroscopy
2.4.6. Small Angle X-ray Scattering (SAXS)
2.4.7. X-ray Diffractometry (XRD)
2.4.8. 13C CP/MAS NMR
2.4.9. Contact Angle Measurement
2.4.10. Oil and Water Absorption Measurements
2.5. Preparation and Measurement of Pickering Emulsion
2.5.1. Preparation of Pickering Emulsions Stabilized by Native QS and BMQS
2.5.2. Visual Appearance and Emulsification Index (EI)
2.5.3. Optical Microscope Observation
2.5.4. Confocal Laser Scanning Microscopy (CLSM) Observation
2.6. Statistical Analysis
3. Results and Discussion
3.1. Morphological Structures and Particle Size
3.1.1. Starch Morphology
3.1.2. Starch Particles’ Dispersion in Water and Their Particle Size Distribution
3.2. Supramolecular Structures
3.2.1. Short-Range Ordered Structure and Double-Helix Structure
3.2.2. Long-Range Ordered Structure
3.2.3. Lamellar Structure
3.2.4. NMR Data Analysis
3.3. Oil Absorption Properties and Hydrophobic Properties
3.4. Emulsifying Properties
3.4.1. Visual Appearance and Emulsification Index (EI)
3.4.2. Emulsion Micromorphology
3.4.3. Starch Particle Distributions and Network Interactions
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Sample | Protein Content (%) | 995 cm−1 /1022 cm−1 | 1047 cm−1 /1022 cm−1 | Relative Crystallinity (%) | Contact Angle (%) | Water Content (%) | Water Absorption(%) | Oil Absorption (%) |
---|---|---|---|---|---|---|---|---|
QS | 0.014 ± 0.000 a | 0.54 ± 0.05 c | 1.18 ± 0.04 a | 22.79 ± 0.01 a | 23.93 ± 2.73 e | 5.29 ± 0.04 a | 5.94 ± 0.32 f | 7.14 ± 0.64 a |
BMQS-2 h | 0.013 ± 0.000 ab | 0.60 ± 0.07 bc | 1.02 ± 0.07 b | 9.05 ± 0.21 c | 35.07 ± 0.67 cd | 4.19 ± 0.08 d | 18.97 ± 0.62 d | 7.78 ± 0.36 a |
BMQS-4 h | 0.011 ± 0.001 bc | 0.61 ± 0.04 bc | 0.90 ± 0.04 c | - | 41.17 ± 0.66 bc | 4.23 ± 0.03 d | 28.42 ± 0.88 c | 7.58 ± 0.32 a |
BMQS-6 h | 0.010 ± 0.001 cd | 0.70 ± 0.01 a | 0.63 ± 0.05 d | - | 41.95 ± 0.45 bc | 4.55 ± 0.04 c | 31.60 ± 0.42 b | 7.30 ± 0.27 a |
BMQS-8 h | 0.008 ± 0.001 de | 0.71 ± 0.02 a | 0.28 ± 0.04 e | - | 48.42 ± 1.13 ab | 4.78 ± 0.13 b | 33.33 ± 1.35 a | 7.64 ± 0.17 a |
BMQS-200 r | 0.014 ± 0.001 a | 0.45 ± 0.01 d | 1.00 ± 0.00 bc | 12.42 ± 0.01 b | 27.68 ± 3.68 de | 4.70 ± 0.04 bc | 8.58 ± 0.43 e | 7.85 ± 0.11 a |
BMQS-400 r | 0.013 ± 0.000 ab | 0.60 ± 0.07 bc | 1.02 ± 0.07 b | 9.05 ± 0.21 c | 35.07 ± 0.67 cd | 4.19 ± 0.08 d | 18.97 ± 0.62 d | 7.78 ± 0.36 a |
BMQS-600 r | 0.007 ± 0.000 e | 0.65 ± 0.04 ab | 0.96 ± 0.00 bc | - | 50.72 ± 2.12 a | 4.87 ± 0.08 b | 33.17 ± 1.03 a | 7.71 ± 0.35 a |
Sample | EI | ||||||
---|---|---|---|---|---|---|---|
1 day | 7 days | 14 days | 21 days | 28 days | 75 days | 120 days | |
QS | 31.52% ± 8.06% Ad | 28.58% ± 7.05% Ad | 27.70% ± 7.07% Ad | 26.61% ± 7.07% Ad | 26.13% ± 7.34% Ad | 10.57% ± 2.71% Bd | 10.04% ± 2.40% Be |
BMQS-2 h | 88.16% ± 6.16% Ab | 87.62% ± 6.14% Ab | 85.35% ± 4.66% Ab | 83.42% ± 5.81% Ab | 82.57% ± 6.79% Ab | 84.37% ± 2.52% Ab | 82.18% ± 2.81% Ac |
BMQS-4 h | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 99.16% ± 1.45% ABa | 98.51% ± 1.57% ABCa | 98.48% ± 1.37% ABCa | 97.18% ± 0.66% BCa | 96.72% ± 1.34% Cb |
BMQS-6 h | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 99.09% ± 0.31% Bab |
BMQS-8 h | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 99.38% ± 1.08% ABa | 99.06% ± 1.63% ABa | 98.78% ± 2.11% ABa | 97.93% ± 0.12% BCa | 97.33% ± 1.66% Cab |
BMQS-200 r | 68.53% ± 1.52% Ac | 64.54% ± 3.32% Ac | 63.57% ± 4.51% Ac | 62.06% ± 4.12% ABc | 60.93% ± 6.14% ABc | 60.48% ± 6.26% ABc | 52.23% ± 1.41% Bd |
BMQS-400 r | 88.16% ± 6.16% Ab | 87.62% ± 6.14% Ab | 85.35% ± 4.66% Ab | 83.42% ± 5.81% Ab | 82.57% ± 6.79% Ab | 84.37% ± 2.52% Ab | 82.18% ± 2.81% Ac |
BMQS-600 r | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa | 100.00% ± 0.00% Aa |
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Chen, Y.; Han, X.; Chen, D.-L.; Ren, Y.-P.; Yang, S.-Y.; Huang, Y.-X.; Yang, J.; Zhang, L. Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties. Foods 2024, 13, 431. https://doi.org/10.3390/foods13030431
Chen Y, Han X, Chen D-L, Ren Y-P, Yang S-Y, Huang Y-X, Yang J, Zhang L. Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties. Foods. 2024; 13(3):431. https://doi.org/10.3390/foods13030431
Chicago/Turabian StyleChen, Ying, Xue Han, Dong-Ling Chen, Yi-Ping Ren, Shi-Yu Yang, Yu-Xuan Huang, Jie Yang, and Liang Zhang. 2024. "Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties" Foods 13, no. 3: 431. https://doi.org/10.3390/foods13030431