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A systematic study of green wheat kernel starch: Multi-scale structure, physicochemical properties, polyphenol
Benguo Liu1, Shijie Zhang1, Qiqi Liu2
1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Food Chemistry
|March 9, 2026
Summary
Green wheat kernel starch (GWKS) forms stable Pickering emulsions with tannic acid (TA) due to its unique branched structure. This offers advanced processing potential for food and material applications.
Area of Science:
- Food Science
- Material Science
- Biochemistry
Background:
- Green wheat kernel starch (GWKS) exhibits distinct structural properties compared to mature wheat starch (WS).
- Understanding these properties is crucial for optimizing starch functionality in various applications.
- Polyphenol-starch complexes can influence emulsion stability and performance.
Purpose of the Study:
- To investigate the structural and physicochemical characteristics of GWKS.
- To evaluate the performance of GWKS in Pickering emulsions stabilized by polyphenol complexes.
- To compare GWKS-based emulsions with those derived from mature wheat starch.
Main Methods:
- Characterization of GWKS and WS structural features (amylose content, branching, chain length, crystallinity).
- Assessment of physicochemical properties (swelling power, thermal stability, gel strength, retrogradation).
- Formation and evaluation of polyphenol-GWKS complexes (tannic acid, gallic acid, EGCG) for Pickering emulsion stabilization, including droplet size analysis and stability testing.
Main Results:
- GWKS possesses lower amylose content, higher branching, and longer amylopectin chains than WS, leading to more double-helix structures but lower crystallinity.
- GWKS demonstrated enhanced swelling power and thermal stability, with weaker gel strength and slower retrogradation.
- Tannic acid (TA) strongly bound to GWKS, improving interfacial wettability and forming stable GWKS-TA Pickering emulsions with fine droplets (D50 = 24.19 μm) and a robust gel network, outperforming WS-based emulsions.
Conclusions:
- The branched-chain network structure of GWKS significantly influences its physicochemical properties.
- GWKS-TA complexes effectively stabilize Pickering emulsions, offering superior performance compared to WS-based systems.
- The findings highlight GWKS's potential for advanced food processing and high-value material applications.
