期刊
CARBOHYDRATE POLYMERS
卷 137, 期 -, 页码 328-338出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2015.10.064
关键词
Quinoa starch; Property; Gelatinization; Pasting; Enzyme susceptibility
资金
- Faculty Research Development Fund of the University of Auckland [3705617]
Physicochemical properties of quinoa starches isolated from 26 commercial samples from a wide range of collection were studied. Swelling power (SP), water solubility index (WSI), amylose leaching (AML), enzyme susceptibility, pasting, thermal and textural properties were analyzed. Apparent amylose contents (AAM) ranged from 7.7 to 25.7%. Great variations in the diverse physicochemical properties were observed. Correlation analysis showed that AAM was the most significant factor related to AML, WSI, and pasting parameters. Correlations among diverse physicochemical parameters were analyzed. Principal component analysis using twenty three variables were used to visualize the difference among samples. Six principal components were extracted which could explain 88.8% of the total difference. The wide variations in physicochemical properties could contribute to innovative utilization of quinoa starch for food and non-food applications. (C) 2015 Elsevier Ltd. All rights reserved.
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