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.

中文翻译：

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as菜和藜麦淀粉的蛋白质含量在它们作为Pickering乳化剂的能力中起着关键作用。

人们越来越担心使用合成表面活性剂来稳定食品乳液的安全性，这引发了一种趋势，即在所谓的Pickering乳液中使用天然成分（例如淀粉）作为替代食品稳定剂。然而，市售淀粉的亲水性需要进一步的化学处理以增加其疏水性和乳化能力。在这里，我们展示了一种碱性分离方法，可从面粉中提取a菜红和藜麦淀粉，同时保持较高的蛋白质含量，这赋予了这些材料与文献中辛烯基琥珀酰化淀粉相当的乳化能力。我们通过显示蛋白质含量的连续降低导致乳化能力的同时降低来突出蛋白质所起的关键作用，而pH值会影响该能力。