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Unraveling the impact of starch granule-associated proteins on the emulsifying ability of quinoa starch granules at multiple scales

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成果类型:
期刊论文
作者:
Liu, Chang;Ma, Rongrong;Shen, Wangyang;Tian, Yaoqi
通讯作者:
Tian, YQ
作者机构:
[Tian, Yaoqi; Ma, Rongrong; Liu, Chang; Tian, YQ] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China.
[Tian, Yaoqi; Ma, Rongrong; Liu, Chang] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China.
[Shen, Wangyang] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.
[Tian, Yaoqi] Jiangnan Univ, Anal & Testing Ctr, Wuxi 214122, Peoples R China.
通讯机构:
[Tian, YQ ] J
Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China.
语种:
英文
关键词:
Emulsifying ability;Emulsion stability;Interfacial behavior;Quinoa starch;Starch granule-associated proteins
期刊:
Food Chemistry
ISSN:
0308-8146
年:
2025
卷:
462
页码:
140974
机构署名:
本校为其他机构
院系归属:
食品科学与工程学院
摘要:
Total starch granule-associated proteins (tGAP), including granule-channel (GCP) and granule-surface proteins (GSP), alter the physicochemical properties of starches. Quinoa starch (QS) acts as an effective emulsifier in Pickering emulsion. However, the correlation between the tGAP and the emulsifying capacity of QS at different scales remains unclear. Herein, GCP and tGAP were selectively removed from QS, namely QS-C and QS-A. Results indicated that the loss of tGAP increased the water permeability and hydrophilicity of the starch particles. Mesoscopically, removing tGAP decreased the diffusi...

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