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Isolation and Characterization of Atriplex hortensis and Sweet Chenopodium quinoa Starches
Author(s) -
Wright K. H.,
Huber K. C.,
Fairbanks D. J.,
Huber C. S.
Publication year - 2002
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2002.79.5.715
Subject(s) - chenopodium quinoa , chemistry , starch , differential scanning calorimetry , amylose , botany , food science , horticulture , biology , physics , thermodynamics
Starches from garden orach ( Atriplex hortensis ) and sweet quinoa ( Chenopodium quinoa Willd. ‘Surumi’) seeds were isolated, examined for compositional characteristics, and compared with bitter quinoa ( Cheno‐podium quinoa Willd.) starch. Garden orach and sweet quinoa seeds were similar in fat and ash contents, while garden orach seeds contained ≈10% more protein. Starches were isolated from seeds following a 12‐hr soak in dilute alkaline solution using a series of grinding, screening, centrifugation, and washing steps. Isolated starches viewed by scanning electron microscopy yielded angular, polygonal granules ≈1–2 μm in diameter. Starches displayed typical A‐type crystalline packing arrangements as determined by X‐ray powder diffractometry. Apparent amylose contents for garden orach (21.2%), sweet quinoa (20.6%), and bitter quinoa (19.8%) were determined according to colorimetric procedure. Differential scanning calorimetry data indicated a higher and wider gelatinization temperature range for garden orach as compared with sweet and bitter quinoa starches. Starch pasting profiles generated using a Rapid Visco Analyser indicated a reduced peak paste viscosity for garden orach starch relative to sweet and bitter quinoa and common corn starches.