Physicochemical properties of quinoa starch
Guantian Li1, Sunan Wang2, Fan Zhu1
1School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Carbohydrate Polymers
|December 22, 2015
Summary
Quinoa starches exhibit significant variations in physicochemical properties, influenced heavily by apparent amylose content. These diverse properties offer potential for novel food and non-food applications.
Area of Science:
- Food science and technology
- Biochemistry of carbohydrates
- Agricultural science
Background:
- Quinoa starch is a promising carbohydrate source with potential industrial applications.
- Understanding the physicochemical properties of quinoa starch is crucial for its effective utilization.
- Commercial quinoa starches display considerable variability.
Purpose of the Study:
- To comprehensively analyze the physicochemical properties of quinoa starches from diverse commercial sources.
- To identify key factors influencing these properties, particularly apparent amylose content.
- To explore the potential for innovative applications based on observed property variations.
Main Methods:
- Isolation and characterization of starches from 26 commercial quinoa samples.
- Analysis of swelling power (SP), water solubility index (WSI), amylose leaching (AML), enzyme susceptibility, pasting, thermal, and textural properties.
- Statistical analyses including correlation and principal component analysis (PCA).
Main Results:
- Apparent amylose content (AAM) varied widely from 7.7% to 25.7%.
- Significant variations were observed across all analyzed physicochemical properties.
- AAM was identified as the primary factor influencing AML, WSI, and pasting characteristics.
- PCA revealed six principal components explaining 88.8% of the total variation among samples.
Conclusions:
- Commercial quinoa starches possess a broad spectrum of physicochemical properties.
- Apparent amylose content is a critical determinant of quinoa starch functionality.
- The observed diversity supports the development of tailored quinoa starch applications in food and non-food sectors.
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