Physicochemical properties of quinoa starch

被引：148
|
作者：
Li, Guantian [1 ]
Wang, Sunan [2 ]
Zhu, Fan [1 ]
机构：
[1] Univ Auckland, Sch Chem Sci, Auckland 1142, New Zealand
[2] Niagara Coll, Canadian Food & Wine Inst, Niagara On The Lake, ON L0S 1JO, Canada
来源：
CARBOHYDRATE POLYMERS | 2016年 / 137卷
关键词：
Quinoa starch; Property; Gelatinization; Pasting; Enzyme susceptibility; HEAT-MOISTURE TREATMENT; APPARENT AMYLOSE CONTENT; CHENOPODIUM-QUINOA; PASTING PROPERTIES; FUNCTIONAL-CHARACTERISTICS; AMARANTHUS-CRUENTUS; PHYSICAL-PROPERTIES; NUTRITIONAL-VALUE; CHAIN-LENGTH; THAI RICE;
D O I：
10.1016/j.carbpol.2015.10.064
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Physicochemical properties of quinoa starches isolated from 26 commercial samples from a wide range of collection were studied. Swelling power (SP), water solubility index (WSI), amylose leaching (AML), enzyme susceptibility, pasting, thermal and textural properties were analyzed. Apparent amylose contents (AAM) ranged from 7.7 to 25.7%. Great variations in the diverse physicochemical properties were observed. Correlation analysis showed that AAM was the most significant factor related to AML, WSI, and pasting parameters. Correlations among diverse physicochemical parameters were analyzed. Principal component analysis using twenty three variables were used to visualize the difference among samples. Six principal components were extracted which could explain 88.8% of the total difference. The wide variations in physicochemical properties could contribute to innovative utilization of quinoa starch for food and non-food applications. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：328 / 338
页数：11
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