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Chemistry of Carbohydrates

Chemistry of Carbohydrates

Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...

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Updated: Feb 16, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

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Quinoa starch: Structure, properties, and applications.

Guantian Li¹, Fan Zhu¹

¹School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.

Carbohydrate Polymers

|December 20, 2017

Summary

This summary is machine-generated.

Quinoa starch, a key component of the grain, possesses unique structural features like small granules and distinct amylopectin chain lengths. These characteristics highlight its potential for diverse food and non-food applications.

Keywords:

Chenopodium quinoa Pickering emulsion Pseudocereal Small granule Starch digestion Starch modification

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Area of Science:

Food Science
Agricultural Science
Biochemistry

Background:

Quinoa (Chenopodium quinoa Willd.) is globally recognized for its nutritional value and genetic diversity, contributing to food security.
Starch constitutes up to 70% of quinoa grain dry matter and significantly influences its functional properties in food products.

Purpose of the Study:

To review the current knowledge on quinoa starch, covering its isolation, composition, structure, properties, modifications, and applications.
To highlight the unique attributes of quinoa starch that drive research interest in its utilization.

Main Methods:

Literature review of scientific studies on quinoa starch.
Analysis of research data concerning quinoa starch isolation, characterization, and application.

Main Results:

Quinoa starch granules are small (∼1-3μm) with lower amylose content compared to other starches.
Quinoa amylopectin exhibits unique features, including significant proportions of short and super-long chains.
The starch's unique properties make it suitable for applications like Pickering emulsions.

Conclusions:

Quinoa starch possesses distinct structural and physicochemical properties.
These unique features indicate substantial potential for both food and non-food industrial applications.