Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch.

Abstract Nonenyl succinic anhydride (NSA) modification could be an alternative to octenyl succinic anhydride (OSA) modification of starch to obtain a range of physicochemical and rheological properties and for emulsification applications. In this work, a series of NSA-modified quinoa starches in granular form with different degrees of substitution (DS) (0.0080, 0.0175, 0.0359, and 0.0548) were prepared. The NSA modifications reduced the gelatinization temperatures and frequency dependence of storage modulus (G'), while increasing the peak viscosity, gel hardness, and G'. The NSA-modified quinoa starches with medium DS were the most effective in stabilising Pickering emulsions. The droplet size of Pickering emulsions decreased first with increasing DS before increasing at the highest DS. Modified starch with DS of 0.0359 had the highest emulsifying capacity. Apart from the commonly used octenyl succinic anhydride (OSA) modification, the NSA modification of starches could be a potential candidate as efficient Pickering emulsion stabilizers.