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Physicochemical and structural properties of starch from five Andean crops grown in Bolivia

Fuentes, Catalina LU ; Perez-Rea, Daysi ; Bergenståhl, Björn LU ; Carballo, Sergio ; Sjöö, Malin LU and Nilsson, Lars LU (2019) In International Journal of Biological Macromolecules 125. p.829-838
Abstract

Three Andean grains - amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa), canihua (Chenopodium pallidicaulle) - and two Andean roots starches - achira (Canna indica), maca (Lepidium meyenii) - were studied. Physicochemical properties such as granule size, crystallinity, pasting properties among other as well as structural properties such as root-mean-square radius (rrms), weight-average molar mass (Mw) and apparent density (ρapp) were analyzed in order to evaluate the relation between them. Grains were similar in most of their characteristics as roots in their i.e. granule size, shape, type of crystallinity, Mw and rrms varied according to botanical source. The starch... (More)

Three Andean grains - amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa), canihua (Chenopodium pallidicaulle) - and two Andean roots starches - achira (Canna indica), maca (Lepidium meyenii) - were studied. Physicochemical properties such as granule size, crystallinity, pasting properties among other as well as structural properties such as root-mean-square radius (rrms), weight-average molar mass (Mw) and apparent density (ρapp) were analyzed in order to evaluate the relation between them. Grains were similar in most of their characteristics as roots in their i.e. granule size, shape, type of crystallinity, Mw and rrms varied according to botanical source. The starch granules from grains were in a narrow diameter range (0.5 to 2 μm) and displayed A-type X-ray diffraction pattern (XRD). Roots starch had a wide granule diameter range (1 to 100 μm) and displayed a B-type XRD. The amylose content varied between 0 and 48% where amaranth had the lowest value and achira had the highest. Furthermore, quinoa and canihua starches had very low breakdown in pasting properties, indicating high stability during cooking. A model is proposed that relates pasting properties i.e. peak viscosity and final viscosity with ρapp, gelatinization enthalpy, granule size and amylose content.

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author
; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Andean crops, Grans, Properties, Roots, Starch
in
International Journal of Biological Macromolecules
volume
125
pages
10 pages
publisher
Elsevier
external identifiers
  • pmid:30557639
  • scopus:85058620736
ISSN
0141-8130
DOI
10.1016/j.ijbiomac.2018.12.120
language
English
LU publication?
yes
id
0101c162-a4fc-4800-b796-9c51a5e54f8b
date added to LUP
2019-01-02 11:57:16
date last changed
2024-09-17 10:07:55
@article{0101c162-a4fc-4800-b796-9c51a5e54f8b,
  abstract     = {{<p>Three Andean grains - amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa), canihua (Chenopodium pallidicaulle) - and two Andean roots starches - achira (Canna indica), maca (Lepidium meyenii) - were studied. Physicochemical properties such as granule size, crystallinity, pasting properties among other as well as structural properties such as root-mean-square radius (r<sub>rms</sub>), weight-average molar mass (M<sub>w</sub>) and apparent density (ρ<sub>app</sub>) were analyzed in order to evaluate the relation between them. Grains were similar in most of their characteristics as roots in their i.e. granule size, shape, type of crystallinity, M<sub>w</sub> and r<sub>rms</sub> varied according to botanical source. The starch granules from grains were in a narrow diameter range (0.5 to 2 μm) and displayed A-type X-ray diffraction pattern (XRD). Roots starch had a wide granule diameter range (1 to 100 μm) and displayed a B-type XRD. The amylose content varied between 0 and 48% where amaranth had the lowest value and achira had the highest. Furthermore, quinoa and canihua starches had very low breakdown in pasting properties, indicating high stability during cooking. A model is proposed that relates pasting properties i.e. peak viscosity and final viscosity with ρ<sub>app</sub>, gelatinization enthalpy, granule size and amylose content.</p>}},
  author       = {{Fuentes, Catalina and Perez-Rea, Daysi and Bergenståhl, Björn and Carballo, Sergio and Sjöö, Malin and Nilsson, Lars}},
  issn         = {{0141-8130}},
  keywords     = {{Andean crops; Grans; Properties; Roots; Starch}},
  language     = {{eng}},
  month        = {{03}},
  pages        = {{829--838}},
  publisher    = {{Elsevier}},
  series       = {{International Journal of Biological Macromolecules}},
  title        = {{Physicochemical and structural properties of starch from five Andean crops grown in Bolivia}},
  url          = {{http://dx.doi.org/10.1016/j.ijbiomac.2018.12.120}},
  doi          = {{10.1016/j.ijbiomac.2018.12.120}},
  volume       = {{125}},
  year         = {{2019}},
}