These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers.
    Author: Kierulf A, Whaley J, Liu W, Enayati M, Tan C, Perez-Herrera M, You Z, Abbaspourrad A.
    Journal: Food Chem; 2020 Jun 15; 315():126246. PubMed ID: 32028198.
    Abstract:
    Growing concerns about the safety of using synthetic surfactants to stabilize food emulsions have inspired a trend towards the use of natural ingredients like starch as alternative food stabilizers in what are called Pickering emulsions. The hydrophilicity of commercially available starches, however, necessitates further chemical treatment to increase their hydrophobicity and emulsifying ability. Here we demonstrate an alkaline isolation method to extract amaranth and quinoa starch from flour while retaining a high protein content, which gives these materials an emulsifying ability comparable to octenyl succinylated starches in the literature. We highlight the key role played by protein by showing that a serial reduction of the protein content leads to a parallel reduction in emulsifying ability, and that pH affects this ability. Our method of retaining proteins naturally present in amaranth and quinoa not only bolsters their nutritional profile but also takes advantage of these proteins' native hydrophobicity for improved emulsification.
    [Abstract] [Full Text] [Related] [New Search]