Molecular Structural Characteristics of Quinoa Starch

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著者

    • WATANABE Katsumi
    • Department of Food and Nutrition, Faculty of Agriculture, Kinki University
    • PENG Ng Lai
    • Department of Food and Nutrition, Faculty of Agriculture, Kinki University
    • TANG Hanjun
    • Department of Food and Nutrition, Faculty of Agriculture, Kinki University
    • MITSUNAGA Toshio
    • Department of Food and Nutrition, Faculty of Agriculture, Kinki University

抄録

The structural properties of starches isolated from five quinoa lines were characterized. All quinoa starches used in the study exhibited the A-type of diffraction pattern. The starches were waxy, with low amylose contents (5.2 to 10.9%) and high degrees of relative crystallinity (39.0 to 43.0%). Quinoa amylose molecules had a large number of branched chains, and the λ max (maximum absorption wavelength) and BV (blue value at 680nm) of quinoa amylose molecules were low compared to barley amylose molecules. On the other hand, quinoa amylopectin molecules had a large proportion of LC (longest chain) with a high λ max and BV. These structural characteristics of quinoa starches suggested that quinoa could be used as a novel food source.

収録刊行物

  • Food science and technology research  

    Food science and technology research 13(1), 73-76, 2007-02-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018852421
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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