Isolation and characterization of quinoa starch for value-added utilization**

在这项拟议的研究中，萨斯喀彻温大学和北方藜麦生产公司(NorQuin)的艾永峰博士将合作开发一种有希望的方法，从藜麦种子和面粉中分离淀粉，并对分离的藜麦淀粉进行表征。所使用的分离方法将测定藜麦淀粉的产量、回收率和纯度。将研究对其工业应用至关重要的分离藜麦淀粉的特性，包括结构、功能和体外消化率。新的知识和技术将对加拿大农业食品部门提高藜麦的感官和营养质量以及分离淀粉和开拓这种藜麦种子的主要成分的新市场具有重要价值。对加拿大的好处将包括直接的经济回报和为促进健康目的生产高质量、有营养的食品。

In the proposed research, Dr. Yongfeng Ai at the University of Saskatchewan and Northern Quinoa Production Corporation (NorQuin) will collaborate to develop a promising method to fractionate starch from quinoa seeds and flours and to characterize the isolated quinoa starches. Yield, recovery rate and purity of starch from quinoa will be determined for the used isolation methods. Features of the isolated quinoa starches that are critical for their industrial applications, including structure, functionality and in vitro digestibility, will be investigated. The new knowledge and technologies will be of great value for the agri-food sector in Canada to enhance the organoleptic and nutritional quality of quinoa and to fractionate starch and explore new markets for this predominant constituent of quinoa seeds. The benefits to Canada will include direct economic return and generation of high-quality, nutritious foods for health-promoting purposes.