Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro. C.P 76230, Mexico; Escuela Nacional de Estudios Superiores, Juriquilla, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro. C.P 76230, Mexico.
Universidad del Quindío, Facultad de Ciencias Agroindustriales Grupo de Investigación en Ciencias Agroindustriales, Armenia, Quindío, Colombia.
Food Chem. 2019 Nov 15;298:124982. doi: 10.1016/j.foodchem.2019.124982. Epub 2019 Jun 11.
This work studies the physicochemical properties of quinoa flour and isolated starch. Starch in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical and polygonal shapes in the submicron scale. The isolated quinoa starch is rich in Sulphur and Magnesium. The quinoa flour has a higher content of protein, carbohydrates and lipids than isolated starch. Water absorption and water solubilized indexes of starch exhibited high values that could had originated by the extraction method. The broad peaks found for the X-ray patterns of isolated quinoa starch indicate that amylose and amylopectin are composed by nanocrystals, according to the PDF-4+2019 software. The viscosity of isolated starch had a higher value than flour; therefore, the quinoa starch could be used as a thickener in different formulations with the advantage of keeping a significant presence of minerals which are important to the human health.
这项工作研究了藜麦粉和分离淀粉的物理化学性质。种子中的淀粉形成富含支链淀粉的簇，这些簇被浸入亚微米级球形和多边形基质中。分离出的藜麦淀粉富含硫和镁。藜麦粉的蛋白质、碳水化合物和脂质含量均高于分离淀粉。淀粉的吸水率和水溶指数表现出较高的值，这可能是由于提取方法造成的。根据 PDF-4+2019 软件，分离出的藜麦淀粉的 X 射线图谱中的宽峰表明，直链淀粉和支链淀粉由纳米晶体组成。分离淀粉的黏度高于面粉；因此，藜麦淀粉可用作不同配方中的增稠剂，其优点是保持大量对人体健康很重要的矿物质。
