Structural modifications and physicochemical characterization of Pueraria lobata starch: Focusing on the impact of combined enzymatic and acid hydrolysis on emulsifying efficiency

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-03 DOI:10.1016/j.foodchem.2025.146647

Fang Fang, Shuyu Cheng, Lihua Huang, Zijing Tian, Haiyang Gao, Mingwei Mu, Yongjian Cai

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Abstract

With the increasing demand for green and sustainable materials, starch particles have attracted attention as Pickering stabilizers. This study investigated the structural, physicochemical, and emulsifying properties of Pueraria lobata starch (PLS) before and after Treatment (STs), including enzymatic hydrolysis via glucoamylase (GM) and α-amylase (AMG) or sulfuric acid hydrolysis, as well as the combined modification. Results showed that compared with PLS, all STs exhibited disrupted structure with enhanced wettability (13.22° ~ 44.73°) and surface charge. Combined modification significantly improved the emulsifying performance of STs. Notably, when the ratio of GM: AMG was 3:1 and sulfuric acid hydrolysis was conducted for 48 h (Gst _{G3A1 48}), the contact angle increased by 44.73°. The emulsion prepared by Gst _{G3A1 48} displayed significantly smaller droplet size (6.76 μm), improved viscosity and physical stability. These findings provide a new approach for developing high-performance, novel starch-based Pickering emulsifiers, widening its application in food industry.

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葛根淀粉的结构修饰和理化性质：重点研究酶酸联合水解对乳化效率的影响

随着人们对绿色和可持续材料需求的增加，淀粉颗粒作为皮克林稳定剂受到了人们的关注。本研究考察了葛根淀粉（PLS）经葡萄糖淀粉酶（GM）和α-淀粉酶（AMG）水解、硫酸水解及复合改性前后的结构、理化和乳化性能。结果表明，与PLS相比，所有STs的结构都被破坏，润湿性（13.22° ~ 44.73°）和表面电荷增强。联合改性显著提高了STs的乳化性能。值得注意的是，当GM: AMG的比例为3:1，硫酸水解48 h （Gst G3A1 48）时，接触角增加44.73°。Gst G3A1 48制备的乳液粒径明显减小（6.76 μm），粘度和物理稳定性明显提高。这些发现为开发高性能的新型淀粉基皮克林乳化剂，扩大其在食品工业中的应用提供了新的途径。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.