High hydrostatic pressure (HHP) treatment was combined with octenyl succinic anhydride (OSA) modification of quinoa starch (QS) to improve esterification efficiency. The modified QS was used as a stabilizer to prepare a Pickering emulsion. The results showed that the HHP treatment disrupted the morphology and crystalline structure of QS, exposed numerous hydrophilic hydroxyl groups, and added esterification reaction sites. The degree of substitution (DS) and esterification efficiency (RE) of OSA-HHP-QS were significantly (p < 0.05) increased compared with OSA-QS. In addition, the short-range ordering, relative crystallinity, and thermal stability of OSA-HHP-QS decreased with increasing treatment pressure. Except for OSA-HHP200-QS, the starch granules treated at 200 MPa were annealed, resulting in molecular recrystallization. The Contact angle, emulsion stability index (ESI), and emulsion activity index (EAI) indicated that the emulsions stabilized with OSA-HHP-QS were highly stable. Therefore, HHP can be used as a novel technology to assist OSA modified starches in stabilizing Pickering emulsions.

中文翻译：

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高静水压处理如何改善藜麦 （Chenopodium quinoa Willd.） 淀粉的酯化反应？


高静水压 （HHP） 处理与辛烯基琥珀酸酐 （OSA） 改性藜麦淀粉 （QS） 相结合，以提高酯化效率。以改性 QS 为稳定剂制备 Pickering 乳剂。结果表明，HHP 处理破坏了 QS 的形貌和晶体结构，暴露了许多亲水性羟基，并增加了酯化反应位点。与 OSA-QS] 相比，OSA-HHP-QS 的取代度 （DS） 和酯化效率 （RE） 显著增加 （p < 0.05）。此外，OSA-HHP-QS的短程有序性、相对结晶度和热稳定性随着处理压力的增加而降低。除 OSA-HHP200-QS，在 200 MPa 下处理的淀粉颗粒均经过退火处理，导致分子重结晶。接触角、乳化稳定性指数 （ESI） 和乳化活性指数 （EAI） 表明 OSA-HHP-QS 稳定的乳化液具有高度稳定性。因此，HHP 可以用作一种新技术，帮助 OSA 改性淀粉稳定 Pickering 乳液。