Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden; School of Chemistry, Faculty of Pure and Natural Science, Universidad Mayor de San Andres (UMSA), PO Box 330, Cota Cota 27 St., La Paz, Bolivia.
Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden; Centro de Alimentos y Productos Naturales, Universidad Mayor de San Simon, Cochabamba, Bolivia.
Int J Biol Macromol. 2019 Mar 15;125:829-838. doi: 10.1016/j.ijbiomac.2018.12.120. Epub 2018 Dec 14.
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), weight-average molar mass (M) and apparent density (ρ) 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 and r 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, gelatinization enthalpy, granule size and amylose content.
研究了三种安第斯谷物——苋菜（Amaranthus caudatus）、藜麦（Chenopodium quinoa）和奇瓦瓦藜（Chenopodium pallidicaulle），以及两种安第斯根淀粉——蕉芋（Canna indica）和玛卡（Lepidium meyenii）。分析了颗粒大小、结晶度、糊化特性等物理化学特性以及均方根半径（r）、重均摩尔质量（M）和表观密度（ρ）等结构特性，以评估它们之间的关系。谷物在大多数特性上与根相似，例如颗粒大小、形状、结晶度类型、M 和 r 根据植物来源而变化。谷物淀粉颗粒的直径范围较窄（0.5 至 2 μm），并显示出 A 型 X 射线衍射图（XRD）。根淀粉的颗粒直径范围较宽（1 至 100 μm），显示出 B 型 XRD。直链淀粉含量在 0 到 48%之间变化，其中苋菜的含量最低，蕉芋的含量最高。此外，藜麦和奇瓦瓦藜淀粉的糊化特性中的崩解值非常低，表明在烹饪过程中具有很高的稳定性。提出了一个模型，将糊化特性（即峰值黏度和最终黏度）与 ρ、糊化焓、颗粒大小和直链淀粉含量相关联。
