Quinoa starch granules were esterified with dodecenyl succinic anhydride (DDSA) to various degrees of substitution (DS) (0.0023–0.0095). Physicochemical properties and emulsification capacity of the modified starch were studied. Increasing DS increased the particle size, water solubility, and swelling power, while decreasing the gelatinization enthalpy change and relative crystallinity of the starch. The DDSA groups were suggested to be mostly located in the amorphous region of starch granules. With increasing DS, the viscosity and storage modulus (G') obtained from rheological analysis increased first and then decreased. The DDSA modified quinoa starch efficiently stabilized O/W Pickering emulsions and has some technical advantages compared to octenyl succinic anhydride (OSA)-modified quinoa starch. Increasing DS led to decreased droplet size of the emulsions and a higher capacity in stabilizing emulsions during storage for a period of 10 days. This study suggested the potential application of DDSA modified quinoa starch as an emulsifier in stabilizing Pickering emulsions.

将奎奴亚藜淀粉颗粒与十二烯基琥珀酸酐（DDSA）酯化至不同的取代度（DS）（0.0023-0.0095）。研究了改性淀粉的理化性质和乳化能力。DS的增加增加了粒度，水溶性和溶胀能力，同时降低了淀粉的糊化焓变和相对结晶度。建议DDSA基团主要位于淀粉颗粒的无定形区域。随着DS的增加，粘度和储能模量（G'流变分析得出的）先升高后降低。与辛烯基琥珀酸酐（OSA）改性的藜麦淀粉相比，DDSA改性的藜麦淀粉可有效稳定O / W Pickering乳液，并具有一些技术优势。DS的增加导致乳剂的液滴尺寸减小，并且在储存10天期间具有更高的稳定乳剂的能力。这项研究表明，DDSA改性藜麦淀粉作为乳化剂在稳定Pickering乳液中的潜在应用。