Impact of Treatment with Superheated Steam on the Structural, Thermal, and Functional Characteristics of Quinoa Starch

• Published in: Die Stärke Vol. 75; no. 11-12
• Main Authors: Almeida, Raphael Lucas Jacinto, Santos, Newton Carlos, Ferreira, Iêda Letícia de Souza, Pedro, Marcelo da Silva, Morais, Jessica Renaly Fernandes, de Oliveira, Adolfo Pinheiro, Ribeiro, Victor Herbert de Alcântara, Silva, Virgínia Mirtes de Alcântara, de Lima, Thalis Leandro Bezerra, de Moraes, Maria Suiane, Silva, Semirames do Nascimento, Freire, Vitória de Andrade, Galdino, Pablícia Oliveira, Silva, Rebeca de Almeida
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley Subscription Services, Inc 01.11.2023
• Subjects: Absorption; adsorption; Amylopectin; Amylose; crystal structure; Enthalpy; gelatinization; Lipids; oils; Quinoa; Starch; Starches; Steam; Structural analysis; Structure-function relationships; Syneresis; Thermal analysis; Water absorption; water binding capacity
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.202300013

The objective of the study is to evaluate the impact of treatment with superheated steam on the structural, thermal, and functional characteristics of quinoa starch. The superheated steam treatment is applied to the starch at 130 and 170 °C for 1 and 4 min, then dried at 50 °C and stored. Moisture adsorption isotherms are performed at 25 °C, and data are fitted to the Oswin, GAB, and Peleg models. Structural characterization is done using XRD and FTIR, thermal analysis using DSC, and functional characterization include water absorption capacity (WAC), oil absorption capacity (OAC), and syneresis. The QS170/4 treatment shows a reduction in crystallinity index of up to 48.24%, with the appearance of the amylose‐lipid complex, an increase in initial and final gelatinization temperatures, and a decrease in enthalpy of up to 39.53%. For modified starches, WAC and OAC increase by 9% and 7%, respectively, and syneresis decreases significantly by 17.4%. The results demonstrate the feasibility of modifying quinoa starch with superheated steam treatment, which, unlike other methods, has the advantage of altering the amylose and amylopectin chains in just a few minutes. Thus, the results show a new perspective for the use of superheated steam in starch modification.