title: Physicochemical properties of quinoa starch.
abstract: 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.
authors.affiliation: School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
authors.forename: Guantian
authors.initials: G
authors.lastname: Li
authors.affiliation: Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario, L0S 1J0, Canada.
authors.forename: Sunan
authors.initials: S
authors.lastname: Wang
authors.affiliation: School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: fzhu5@yahoo.com.
authors.forename: Fan
authors.initials: F
authors.lastname: Zhu
mesh_terms: D000688:Amylose / Q000737:chemistry*; D027465:Chenopodium quinoa / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D014783:Viscosity
chemical_list: D013213:Starch; D000688:Amylose
keywords: Enzyme susceptibility; Gelatinization; Pasting; Property; Quinoa starch