Peng Mingjun, Yin Lisha, Dong Jilin, Shen Ruiling, Zhu Yingying
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan, China.
J Food Sci. 2022 May;87(5):2147-2158. doi: 10.1111/1750-3841.16126. Epub 2022 Apr 1.
The quinoa flour processing is mostly subject to the properties of starch. Starches from four colored quinoa varieties, including white quinoa (QS-W), yellow quinoa (QS-Y), red (QS-R), and black (QS-B), were compared with respect to their physicochemical properties and in vitro digestibility. Results indicated that QS-B exhibited the highest content of amylose (8.14%) (p < 0.05). All starch samples exhibited as irregular sphere with a particle size less than 3 µm. Results of the FT-IR and X-ray showed that the short-range order of the four quinoa starches exhibited no significant difference; all starches showed a typical A-type diffractrometric pattern and was not affected by seed color, and QS-Y had the highest relative crystallinity (34.3%) (p < 0.05). In addition, QS-W reflected the highest solubility (6.32%) and QS-Y showed the highest swelling power (19.45 g/g) (p < 0.05). QS-Y also presented a higher ΔH value (11.46 J/g) (p < 0.05), while QS-R peak temperature and peak G' were the lowest. Besides, QS-B had the highest slow-digestible starch (SDS) and resistant starch (RS) content, while the lowest estimated glycemic index (eGI) value (p < 0.05). Also, there was a negative correlation between hydrolysis rates and amylose content of quinoa starch. PRACTICAL APPLICATION: Due to the low gelatinization temperature of quinoa starch, it can be used to both produce and improve instant and fast food products. Quinoa starch particles are small, and Pickering emulsions and additives have potential application values. Red quinoa contains easily digestible starch, which can be a good food choice for infants and the elderly, while white quinoa starch has less swelling power and can be used in noodle products. The results of this study can help to underpin the study of quinoa nonstarch components versus starch component.
藜麦粉的加工过程主要取决于淀粉的特性。对包括白藜麦（QS-W）、黄藜麦（QS-Y）、红藜麦（QS-R）和黑藜麦（QS-B）在内的四种彩色藜麦品种的淀粉，就其物理化学性质和体外消化率进行了比较。结果表明，QS-B的直链淀粉含量最高（8.14%）（p < 0.05）。所有淀粉样品均呈现不规则球体，粒径小于3 µm。傅里叶变换红外光谱（FT-IR）和X射线结果表明，四种藜麦淀粉的短程有序性无显著差异；所有淀粉均呈现典型的A型衍射图谱，且不受种子颜色影响，QS-Y的相对结晶度最高（34.3%）（p < 0.05）。此外，QS-W的溶解度最高（6.32%），QS-Y的膨胀力最高（19.45 g/g）（p < 0.05）。QS-Y的ΔH值也较高（11.46 J/g）（p < 0.05），而QS-R的峰值温度和峰值G'最低。此外，QS-B的慢消化淀粉（SDS）和抗性淀粉（RS）含量最高，而估计血糖指数（eGI）值最低（p < 0.05）。此外，藜麦淀粉的水解速率与直链淀粉含量之间存在负相关。实际应用：由于藜麦淀粉的糊化温度低，它可用于生产和改良即食食品和快餐产品。藜麦淀粉颗粒小，皮克林乳液和添加剂具有潜在应用价值。红藜麦含有易消化的淀粉，对婴儿和老年人来说是很好的食物选择，而白藜麦淀粉的膨胀力较小，可用于面食产品。本研究结果有助于支持对藜麦非淀粉成分与淀粉成分的研究。
