Characteristics of starch from eight quinoa lines

Cereal Chemistry

Volumn 82, Issue 2, 2005, Pages 216-222

  Lindeboom, Nienke ^a   Chang, Peter R ^b   Falk, Kevin C ^b   Tyler, Robert T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; FREEZING; GELATION; GRANULATION; SOLUBILITY; STABILITY; THAWING;

AMYLOSE CONTENT; FREEZE-THAW STABILITY; GELATINISATION; GRANULE MORPHOLOGY; GRANULE SIZE; PASTING PROPERTY; SOLUBILITY BEHAVIOR; SWELLING BEHAVIOR; THERMAL; WATER BINDING CAPACITY;

STARCH;

AMYLOSE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CHENOPODIUM QUINOA; CORRELATION COEFFICIENT; ENTHALPY; FREEZE THAWING; GELATINIZATION; HYDROPHILICITY; MORPHOLOGY; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN CONTENT; SCANNING ELECTRON MICROSCOPY; SHEAR RATE; SOLUBILITY; THERMAL ANALYSIS;

EID: 15544370548     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0216     Document Type: Article

References (52)

1. AACC. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed. Methods 30-25 and 61-02. The Association: St. Paul, MN.
2. Abdel-Aal, E. S. M., Hucl, P., Chibbar, R. N., Han, H. L., and Demeke, T. 2002. Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats. Cereal Chem. 79:458-464.
3. Ahamed, N. T., Singhal, R. S., Kulkarni, P. R., and Pal, M. 1996. Physicochemical and functional properties of Chenopodium quinoa starch. Carbohydr. Polym. 31:99-103.
4. Atwell, W. A., Patrick, B. M., Johnson, L. A., and Glass, R. W. 1983. Characterization of quinoa starch. Cereal Chem. 60:9-11.
5. Baik, M. Y., Kim, K. J., Cheon, K. C., Ha, Y. C., and Kim, W. S. 1997. Recrystallinization kinetics and glass transition of rice starch gel systems. J. Agric. Food Chem. 45:4242-4248.
6. Baldwin, M. P. 2001. Starch granule-associated proteins and polypeptides: A review. Starch 53:475-503.
7. Bao, J. S., Cai, Y. Z., and Corke, H. 2001. Prediction of rice starch quality parameters by near infrared reflectance spectroscopy. J. Food Sci. 66:936-939.
8. Bhattacharya, M., Erazo-Castzejon, S. V., Doehlert, D. C., and McMullen, M. S. 2002. Staling of bread as affected by waxy wheat flour blends. Cereal Chem. 279:178-182.
9. Biliaderis, C. G., Page, C. M., Maurice, T. J., and Juliano, B. O. 1986. Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch. J. Agric. Food Chem. 34:6-14.
10. Chang, S. M., and Lui, L. C. 1991. Retrogradation of starches studied by differential scanning calorimetry and the influence of sugars, NaCl and lipids. J. Food Sci. 56:564-566, 570.
11. Chauhan, G. S., Eskin, N. A. M., and Thachuk, R. 1992. Nutrients and antinutrients in quinoa seed. Cereal Chem. 69:85-88.
12. Demeke, T., Hucl, P., Abdel-Aal, E. S. M., Båga, M., and Chibbar, R. N. 1999. Biochemical characterization of the wheat waxy a protein and its effect on starch properties. Cereal Chem. 76:694-698.
13. Fan, J., and Marks, B. P. 1998. Retrogradation kinetics of rice flours as influenced by cultivar. Cereal Chem. 75:153-155.
14. Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A. C., and Aman, P. 1998. The influence of amylose and amylopectin on gelatinization and retrogradation properties of different starches. Carbohydr. Polym. 35:119-134.
15. Galwey, N. W., Leakey, C. L. A., Price, K. R., and Fenwick, G. R. 1990. Chemical composition and nutritional characteristics of quinoa (Chenopodium quinoa Willd.). Food Sci. Nutr. 42:245-261.
16. Gernat, C., Radosta, S., Anger, H., and Damaschun, G. 1993. Crystalline parts of three different conformations detected in native and enzymatically degraded starches. Starch 45:309-314.
17. González, J. A., Roldán, A., Gallardo, M., Escudero, T., and Prado, F. E. 1989. Quantitative determinations of chemical compounds with nutritional value from Inca crops; Chenopodium quinoa. Plant Foods Hum. Nutr. 39:331-337.
18. Grant, L. A., Vignaux, N., Doehlert, D. C., McMullen, M. S., Elias, E. M., and Kianian, S. 2001. Starch characteristics of waxy and nonwaxy tetraploid (Triticum turgidum L. var. durum) wheat. Cereal Chem. 78:590-595.
19. Gudmundsson, M., and Eliasson, A. C. 1990. Retrogradation of amylopectin and the effects of amylose and added surfactants, emulsifiers. Carbohydr. Polym. 13:295-315.
20. Inouchi, N., Nishi, K., Tanaka, S., Asai, M., Kawase, Y., Hata, Y., Konishi, Y., Yue, S., and Fuwa, H. 1999. Characterization of amaranth and quinoa starches. J. Appl. Glycosci. 46:233-240.
21. Jane, J. L., Kasemsuwan, T., Leas, S., Ia, A., Zobel, H., Il, D., and Robyt, J. F. 1994. Anthology of starch granule morphology by scanning electron microscopy. Starch 46:121-129.
22. Kaur, L., Singh, N., and Singh-Sodhi, N. 2002. Some properties of potatoes and their starches. II. Morphological, thermal and rheological properties of starches. Food Chem. 79:183-192.
23. Knutson, C. A. 1990. Annealing of maize starches at elevated temperatures. Cereal Chem. 63:89-92.
24. Leach, H. W., and McCowen, L. D. 1959. Structure of the starch granule. I. Cereal Chem. 36:534.
25. Li, J., Berke, T. G., and Glover, D. V. 1994. Variation for thermal properties of starch in tropical maize germ plasma. Cereal Chem. 71:87-90.
26. Lorenz, K. 1990. Quinoa (Chenopodium quinoa) starch: Physicochemical properties and functional characteristics. Starch 42:81-86.
27. Martinez, C. 1996. Determination of amylose in flour by a colorimetric assay: Collaborative study. Starch 48:86-89.
28. Martinez, C., and Prodolliet, J. 1996. Determination of amylose in cereal and non-cereal starches by colorimetric assay: Collaborative study. Starch 48:81-85.
29. Medcalf, D. G., and Gilles, K. A. 1965. Wheat starches. I: Comparison of physical-chemical properties. Cereal Chem. 42:558-568.
30. Miles, M. J., Morris, V. J., Orford, P. D., and Ring, S. G. 1985. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr. Res. 135:271-281.
31. Morrison, W. R., and Laigenelet, B. 1983. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. J. Cereal Sci. 6:9-20.
32. Noda, T., Takahata, Y., Sato, T., Suda, I., Morishita, T., Ishiguro, K., and Yamakawa, O. 1998. Relationships between chain length distribution of amylopectin and gelatinization properties within the same botanical origin for sweet potato and buckwheat. Carbohydr. Polym. 37:153-158.
33. Noda, T., Kimura, T., Otani, M., Ideta, O., Shimada, T., Saito, A., and Suda, A. 2002. Physicochemical properties of amylose-free starch from transgenic sweet potato. Carbohydr. Polym. 49:253-260.
34. Noosuk, P., Hill, S. E., Pradipasena, P., and Mitchell, J. R. 2003. Structure-viscosity relationships of Thai rice starches. Starch 55:337-344.
35. Paton, D. 1987. Differential scanning calorimetry of oat starch pastes. Cereal Chem. 64:394-399.
36. Praznik, W., Mundigler, N., Kogler, A., Pelzl, B., Huber, A., and Wollendorfer, M. 1999. Molecular background of technological properties of selected starches. Starch 51:197-211.
37. Reddy, K. R., Subramanian, R., Zakuiddin Ali, S., and Bhattacharya, K. R. 1994. Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality. Cereal Chem. 71:548-552.
38. Ruales, J., and Nair, B. M. 1992. Nutritional quality of the protein in quinoa (Chenopodium quinoa Willd.) seeds. Plant Foods Hum. Nutr. 42:1-11.
39. Sasaki, T., Yasui, T., and Matsuki, J. 2000. Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds. Cereal Chem. 77:58-63.
40. Sasaki, T., Yasui, T., Matsuki, J., and Satake, T. 2003. Comparison of physical properties of wheat starch gels with different amylose contents. Cereal Chem. 80:861-866.
41. Sievert, D., and Würsch, P. 1993. Amylose chain association based on differential scanning calorimetry. J. Food Sci. 58:1332-1345.
42. Singh, N., Singh, J., Kaur, L., Sodhi, N. S., and Gill, B. S. 2003. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chem. 81:219-231.
43. Svegmark, K., Helmersson, K., Nilsson, G., Nilsson, P. O., Andersson, R., and Svensson, E. 2002. Comparison of potato amylopectin starches and potato starches. Influence of year and variety. Carbohydr. Polym. 47:331-340.
44. Tang, H., Watanabe, K., and Mitsunaga, T. 2002. Characterization of storage starches from quinoa, barley and adzuki seeds. Carbohydr. Polym. 49:13-22.
45. Tester, R. F., and Morrison, W. R. 1990. Swelling and solubility of cereal starches I: Effects of amylopectin, amylose, and lipids. Cereal Chem. 67:551-557.
46. Vandeputte, G. E., Vermeylen, R., Geeroms, J., and Delcour, J. A. 2003. Rice starches. I. Structural aspects provide insight into crystallinity characteristics and gelatinisation behaviour of granular starch. J. Cereal Sci. 38:43-52.
47. Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., and Naivikul, O. 2003. Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice. Starch 55:410-415.
48. Varriano Marston, E., and DeFrancisco, A. 1984. Ultrastructure of quinoa fruit (Chenopodium quinoa Willd.). Food Microstruct. 3:165-173.
49. Watson, S. A. 1984. Corn and sorghum starches, production. Pages 417-464 in: Starch Chemistry and Technology. Academic Press: New York.
50. Wootton, M., and Panozzo, J. F. 1998. Differences in gelatinization behavior between starches from Australian wheat cultivars. Starch 50:154-158.
51. Würsch, P., and Gumy, D. 1994. Inhibition of amylopectin retrogradation by partial beta-amylolysis. Carbohydr. Res. 256:129-137.
52. Yasui, T., Sasaki, T., and Matsuk, J. 1999. Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat (Triticum aestivum L.). J. Sci. Food Agric. 79:687-692.