Amylopectin molecular structure in relation to physicochemical properties of quinoa starch

• Published in: Carbohydrate polymers Vol. 164; pp. 396 - 402
• Main Authors: Li, Guantian, Zhu, Fan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.05.2017
• Subjects: amylopectin; Amylopectin - chemistry; Amylopectin structure; Amylose; Chenopodium quinoa - chemistry; crystal structure; gelatinization; gels; granules; Internal molecule structure; leaching; Molecular Structure; particle size distribution; pasting properties; Physicochemical property; Quinoa starch; Small granule; Starch - chemistry; structure-activity relationships; Structure-function relationship; swelling (materials); texture; thermal properties; water solubility; Quinoa starch; Amylopectin structure; Internal molecule structure; Physicochemical property; Small granule; Structure-function relationship
• ISSN: 0144-8617; 1879-1344; 1879-1344
• DOI: 10.1016/j.carbpol.2017.02.014

•Morphology, size distribution, and crystallinity of 9 quinoa starches tested.•Structure-function relationships of quinoa starch components analysed.•Amylopectin internal chain composition related to starch physicochemical properties.•Creation of chain categories may mask the functions of individual unit chains. Structure-function relationships of starch components remain a subject of research interest. Quinoa starch has very small granules (∼2μm) with unique properties. In this study, nine quinoa starches varied greatly in composition, structure, and physicochemical properties were selected for the analysis of structure-function relationships. Pearson correlation analysis revealed that the properties related to gelatinization such as swelling power, water solubility index, crystallinity, pasting, and thermal properties are much affected by the amylopectin chain profile and amylose content. The parameters of gel texture and amylose leaching are much related to amylopectin internal structure. Other properties such as enzyme susceptibility and particle size distribution are also strongly correlated with starch composition and amylopectin structure. Interesting findings indicate the importance of amylopectin internal structure and individual unit chain profile in determining the physicochemical properties of starch. This work highlights some relationships among composition, amylopectin structure and physicochemical properties of quinoa starch.