Mérida-López Jenny, Rojas Cinthia Carola, Bergenståhl Björn, Purhagen Jeanette
Centro de Alimentos y Productos Naturales, Universidad Mayor de San Simon, Cochabamba, Bolivia.
Department of Process and Life Science Engineering Division of Food and Pharma, PO Box 124 SE-221 00, Lund, Sweden.
Heliyon. 2024 Jul 24;10(15):e35140. doi: 10.1016/j.heliyon.2024.e35140. eCollection 2024 Aug 15.
The functional properties of Andean grain starches of two species, amaranth () and canihua (), three cultivars each, were studied. The study focused on chemical composition, pasting properties, thermal properties, water solubility index (WSI), swelling power (SP), and granule morphology. All amaranth starches were waxy starches, with amylose content less than 5 %, which had some differences in chemical composition (p < 0.05). The pasting properties differed between the species, canihua showed more resistance, than amaranth, to heat and shear stress (higher cool paste (CPV) and lower breakdown (BD), ranged between 1250 and 1600 cP and -30 - 10 cP respectively. The amaranth starches presented only similar CPV with 800-1000 cP, while canihua cultivars presented similar PT and BD, and both species presented similar PV, around 1000 cP. Thermal properties (T, T, T, ΔH, and ΔT) differed among cultivars and species. These differences could be related to the homogeneity molecular structure and content of amylose in canihua cultivars and possibly to genotype factor. Polygonal shapes were the predominant shape of starch granules, ranged 1.0-1.4 μm and 0.8-0.9 μm, for amaranth and canihua starches respectively. Amaranth starches swelled quickly to disintegrate partially at the end, contrary to canihua starches. The thermal and pasting properties were correlated between them. SB, CPV, HPV, CS, were correlated to the content of amylose in canihua starches. One amaranth cultivar was significantly different from the others. Thus, according the functional properties differenced both species and some cultivars in each species. Additionally, the amaranth starch has the potential to be used in the food industry where heat and stress are applied such as extrusion, while canihua starches can be used in desserts or in cosmetic uses, based on their functional properties.
对两种安第斯谷物淀粉（苋属（）和藜麦（），各有三个品种）的功能特性进行了研究。该研究聚焦于化学成分、糊化特性、热特性、水溶性指数（WSI）、膨胀力（SP）和颗粒形态。所有苋属淀粉均为蜡质淀粉，直链淀粉含量低于5%，其化学成分存在一些差异（p<0.05）。不同物种间的糊化特性有所不同，藜麦比苋属表现出更强的耐热性和抗剪切应力能力（冷糊粘度（CPV）更高，崩解值（BD）更低，分别在1250至1600厘泊和-30至10厘泊之间。苋属淀粉的CPV仅为800 - 1000厘泊，而藜麦品种的峰值粘度（PT）和BD相似，且两个物种的峰值粘度（PV）相似，约为1000厘泊。不同品种和物种间的热特性（起始温度（To）、峰值温度（Tp）、终了温度（Tc）、焓变（ΔH）和糊化温度范围（ΔT））存在差异。这些差异可能与藜麦品种分子结构的均匀性和直链淀粉含量有关，也可能与基因型因素有关。淀粉颗粒的主要形状为多边形，苋属和藜麦淀粉颗粒的大小分别为1.0 - 1.4微米和0.8 - 0.9微米。与藜麦淀粉相反，苋属淀粉迅速膨胀，最终部分崩解。它们的热特性和糊化特性之间存在相关性。藜麦淀粉中的直链淀粉含量与稀懈值（SB）、CPV、热浆粘度（HPV）、凝沉性（CS）相关。一个苋属品种与其他品种有显著差异。因此，根据功能特性，两个物种以及每个物种中的一些品种存在差异。此外，基于其功能特性，苋属淀粉有潜力用于食品工业中施加了热量和应力的加工过程，如挤压，而藜麦淀粉可用于甜点或化妆品用途。
