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Insight into the role of droplets in quinoa starch-based Pickering high internal phase emulsion for enzymatic hydrolysis reaction

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成果类型:
期刊论文
作者:
Liu, Chang;Ma, Rongrong;Shen, Wangyang;Jin, Weiping;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; Jin, Weiping] 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:
High internal phase emulsion;Quinoa starch;Droplet properties;Interface;Catalytic performance
期刊:
Colloids and Surfaces A: Physicochemical and Engineering Aspects
ISSN:
0927-7757
年:
2024
卷:
702
页码:
134939
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:
Pickering high internal phase emulsion has emerged as potential platforms for biocatalytic reactions. Herein, native quinoa starch was used as the emulsifier to form a stable Pickering HIPE with an internal phase up to 80 %. The catalytic performance of lipase loaded in HIPE was evaluated for the enzymatic hydrolysis of hexyl hexanoate. Compared with the typical Pickering emulsion, biphasic, and monophasic systems, the Pickering HIPE system displayed higher conversion (83.54 % at 1440 min) and specific enzyme activity (1.41 U/mg), thus emph...

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