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

在拟议的研究中，萨斯喀彻温大学的艾永丰博士和北方藜麦生产公司（NorQuin）将合作开发一种有前途的方法，从藜麦种子和面粉中分离淀粉，并表征分离的藜麦淀粉。将测定所用分离方法的藜麦淀粉产量、回收率和纯度。将研究分离的藜麦淀粉的特征，这些特征对于它们的工业应用是至关重要的，包括结构、功能和体外消化率。这些新知识和新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、粉碎淀粉和为藜麦种子的这一主要成分开拓新市场具有重大价值。对加拿大的好处将包括直接的经济回报和为促进健康的目的生产高质量、有营养的食物。

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.