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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° derived the best emulsifying property of EM-9. The EM quinoa starch had higher emulsifying capacity at higher oil volume fraction (Φ) (50%) than at lower Φ (20%), proving that the EM starch has potential to be used as Pickering emulsifiers in higher oil products, such as salad dressing., (Copyright © 2021 Elsevier B.V. All rights reserved.)

Polymer film blends of hydroxypropyl methylcellulose (HPMC) and hydroxypropyl starch (HPS) were produced with an incorporation of three different plasticizers, including polyethylene glycol (PEG), glycerol and 1, 2-propylene glycol (PG) respectively, and the influence of these plasticizers were compared and studied by X-ray Diffraction (XRD), small angel X-ray Scattering (SAXS), optical microscope and dynamic mechanical analysis (DMA). Results showed that multi-scale structure of the blends were greatly affected by the plasticizers and therefore caused significant changes in mechanical properties. In the course, blends with glycerol presented lamellar structure rather than self-similar structure. Moreover, crystalline degree was increased with an order of glycerol > PEG > PG, whereas the compactness of amorphous region of all samples was decreased by PEG and PG., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Curcumin, as a lipid-soluble and environment-sensitive (light, heat and oxidants) polyphenol, need to be embedded to develop health care products with stable storage-stability and of higher bioaccessibility. Enzymatically modified quinoa starch (EMQS) based emulsion gel was fabricated and used as the carrier for curcumin. The emulsifying property and mechanism of EMQS, and the micromorphology, stability, rheological properties and in vitro digestion properties of the emulsion gel were studied. The decreased particle size and increased contact angle of QS after enzymatic hydrolysis contributed to the improved emulsifying properties of EMQS. The curcumin-encapsulated EMQS Pickering emulsion gel showed better emulsifying stability, much clearer solid-like behavior, higher gel strength and viscosity than that of Tween 80 emulsion. The retention rates of curcumin in the EMQS Pickering emulsion gel were higher than 85% after subjected to the different treatments. And under 7 h UV and 8-day storage conditions, the protective effect of EMQS-based Pickering emulsion gel on curcumin was even higher than that of tween 80 emulsion system. The lipid digestion extent in EMQS Pickering emulsion gel was higher than that in bulk oil system and lower than that in tween 80 system. Compared with that of bulk oil system (5.37%), the bioaccessibility of curcumin in EMQS Pickering emulsion gel (38.57%) was greatly improved, proving that EMQS Pickering emulsion gel could be used as delivery vehicle for curcumin. • Smaller particles and higher contact angle dominate EMQS's good emulsifying property. • EMQS Pickering emulsion gel was used as a delivery vehicle for curcumin. • EMQS Pickering emulsion is much more solid-like than that of Tween 80 emulsion. • Curcumin is better protected in EMQS emulsion gel after UV irradiation and 8-day storage. • Bioaccessibility of curcumin in EMQS emulsion gel is higher than that in bulk oil system. [ABSTRACT FROM AUTHOR]

Both the effects of enzymolysis condition on the microstructures and emulsifying property of enzymatic modified quinoa starch (EMQS) and the effects of emulsion formulation on the EMQS based emulsions were investigated. The emulsifying capacity (EC) and stability (ES) of EMQS were positive correlated with enzyme amount (0–2.4 % w/w starch). The particle sizes of EMQS decreased and its hydrophobicity increased with increasing enzyme amount (0–2.4 % w/w starch), which were the main reasons for the increasing emulsifying performance of EMQS. With the increasing starch concentration, the EC of the EMQS increased, the oil droplet size of the emulsion decreased. With the oil/water ratios ranging from 1:9 to 6:4, the emulsification index (EI) and oil droplet size of the emulsion increased. EMQS based emulsion had a relatively good stability in the pH range of 2–10. This study lays the foundation for the application of EMQS as a stable clean-label Pickering emulsifier. [ABSTRACT FROM AUTHOR]