Li Guantian, Zhu Fan
School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Food Chem. 2017 Apr 15;221:1560-1568. doi: 10.1016/j.foodchem.2016.10.137. Epub 2016 Oct 31.
There has been growing interest in whole grain quinoa flour for new product development due to the unique nutritional benefits. The quality of quinoa flour is much determined by the properties of its major component starch as well as non-starch components. In this study, composition and physicochemical properties of whole grain flour from 7 quinoa samples have been analyzed. Flour properties have been correlated to the flour composition and the properties of isolated quinoa starches through chemometrics. Great variations in chemical composition, swelling power, water soluble index, enzyme susceptibility, pasting, gel texture, and thermal properties of the flour have been observed. Correlation analysis showed that thermal properties and enzyme susceptibility of quinoa flour are highly influenced by the starch. Interactions of starch with non-starch components, including lipids, protein, dietary fibre, phenolics, and minerals, greatly impacted the flour properties. For example, peak gelatinization temperature of the flour is positively correlated to that of the starch (r=0.948, p<0.01) and negatively correlated to the lipid content (r=-0.951, p<0.01). Understanding the roles of starch and other components in physicochemical properties of quinoa flour provides a basis for better utilization of this specialty crop.
由于其独特的营养益处，全谷物藜麦粉在新产品开发方面越来越受到关注。藜麦粉的品质很大程度上取决于其主要成分淀粉以及非淀粉成分的特性。在本研究中，对7个藜麦样品的全谷物粉的组成和理化性质进行了分析。通过化学计量学将面粉特性与面粉组成以及分离出的藜麦淀粉的特性相关联。观察到面粉在化学成分、膨胀力、水溶性指数、酶敏感性、糊化、凝胶质地和热性质方面存在很大差异。相关性分析表明，藜麦粉的热性质和酶敏感性受淀粉的影响很大。淀粉与非淀粉成分（包括脂质、蛋白质、膳食纤维、酚类和矿物质）的相互作用对面粉特性有很大影响。例如，面粉的峰值糊化温度与淀粉的峰值糊化温度呈正相关（r = 0.948，p < 0.01），与脂质含量呈负相关（r = -0.951，p < 0.01）。了解淀粉和其他成分在藜麦粉理化性质中的作用为更好地利用这种特色作物提供了依据。
