Physicochemical and structural properties of starches isolated from quinoa varieties
Physicochemical and structural properties of starches isolated from quinoa varieties
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DOI：
10.1016/j.foodhyd.2019.105515
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发表时间：
2020-04-01
影响因子：
10.7
通讯作者：
Du, Shuang-kui
中科院分区：
文献类型：
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作者：
Jiang, Fan;Du, Chunwei;Du, Shuang-kui
从四个藜麦品种分离的淀粉的理化，形态和结构特性进行了分析。所有品种的藜麦淀粉（QS）的直链淀粉含量（9.43%~10.90%）低于玉米淀粉（22.58%）和马铃薯淀粉（17.75%），因此具有较低的水溶性指数和较高的溶胀力。QS比玉米淀粉具有较低的糊化温度、消退和崩解。QS具有较低的焓变（Δ H），并表现出良好的抗老化性。在流变学性质方面，QS的剪切稀化程度和触变性均低于玉米淀粉和马铃薯淀粉。此外，QS具有不规则的多边形颗粒，其小粒径范围为1.21 μ m至1.95 μ m，并显示A型X射线衍射图。QS的结晶度范围为21.00%~29.67%，明显低于玉米淀粉。傅里叶变换红外光谱表明，QS结构是一个双螺旋，并具有较低的程度比玉米和马铃薯淀粉的结构。本研究揭示了四个品种QS淀粉与其它淀粉品种相比的特殊性质。
Starches isolated from four quinoa varieties were analyzed for physicochemical, morphological, and structural properties. All varieties of quinoa starches (QS) have lower amylose content, ranging from 9.43% to 10.90%, than maize starch (22.58%) and potato starch (17.75%) and thus has lower water solubility index and higher swelling power. QS has lower pasting temperature and setback and breakdown than maize starch. QS has lower enthalpy change (Delta H) and exhibits good resistance to retrogradation. In terms of rheological properties, QS has lower degree of shear-thinning and thixotropy than maize and potato starch. Additionally, QS has irregular polygon granules with small granule diameters ranging from 1.21 mu m to 1.95 mu m and display the A-type X-ray diffraction pattern. The crystallinity of QS ranges from 21.00% to 29.67%, which is significantly lower than that of maize starch. Fourier-transform infrared spectroscopy showed that the QS structure is a double helix and has a lower degree of order than the structures of maize and potato starch. This study revealed the particular properties of QS with four varieties as compared with other starch varieties.