Study the relationship between the microstructure and characteristics of quinoa starch by compared with common cereal starches

Abstract

The amylose and amylopectin contents, viscoelastic properties, freeze-thaw stability and Scanning Electron Micrographs (SEM) of quinoa (Chenopodium quinoa Willd) were studied to explore the microstructural property relationships. Compared with wheat, corn, rice and waxy rice starches, quinoa starch had special characteristics connected to its unique microstructure. The high ratio of amylopectin to amylose (12.03) in quinoa starch affected its functional and nutritional properties. Quinoa starch had the lowest setback (97 BU) showed that it had the best anti-aging ability of those cereal starches studied (153.5-1068 BU). The poor freeze-thaw stability of quinoa starch and the structure of its paste are related to its amylopectin contain extremely numerous Longest Chain (LC) and short chains, a few long chains. By comparing its size and shape with those of other types of starch granule, it was found that the small uniform size (1 μm) and polygonal structure of the quinoa starch granule affect its susceptibility to enzymes.