Molecular Structural Characteristics of Quinoa Starch

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概要

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• The structural properties of starches isolated from five quinoa lines were characterized. All quinoa starches used in the study exhibited the A-type of diffraction pattern. The starches were waxy, with low amylose contents (5.2 to 10.9%) and high degrees of relative crystallinity (39.0 to 43.0%). Quinoa amylose molecules had a large number of branched chains, and the λ max (maximum absorption wavelength) and BV (blue value at 680nm) of quinoa amylose molecules were low compared to barley amylose molecules. On the other hand, quinoa amylopectin molecules had a large proportion of LC (longest chain) with a high λ max and BV. These structural characteristics of quinoa starches suggested that quinoa could be used as a novel food source.

• 社団法人　日本食品科学工学会の論文
• 2007-02-01

著者

• Watanabe Katsumi

  Department Of Food And Nutrition Faculty Of Agriculture Kinki University

• PENG Ng

  Department of Food and Nutrition, Faculty of Agriculture, Kinki University

• TANG Hanjun

  Department of Food and Nutrition, Faculty of Agriculture, Kinki University

• MITSUNAGA Toshio

  Department of Food and Nutrition, Faculty of Agriculture, Kinki University

• Tang Hanjun

  Department Of Food And Nutrition Faculty Of Agriculture Kinki University

• Mitsunaga T

  Department Of Food And Nutrition Faculty Of Agriculture Kinki University

• Peng Ng

  Department Of Food And Nutrition Faculty Of Agriculture Kinki University

• Mitsunaga Toshio

  Department Of Food And Nutrition Kinki University

• Watanabe Katsumi

  Department Of Agricultural Chemistry Kyoto University

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