苋菜籽和昆诺阿黎籽淀粉的性质

Characterization of Amaranth and Quinoa Starch

对由苋菜籽和昆诺阿黎籽分离的淀粉采用酶法、快速糊粘度分析 (RVA)、差示扫描量热分析 (DSC)、扫描电镜 (SEM)和X -射线衍射分析 (XRD)的方法进行了研究。酶法测得苋菜籽淀粉和昆诺阿黎籽淀粉中直链淀粉的含量分别是 7.8%和 1 1 .2 % ;RVA结果表明昆诺阿黎籽淀粉的糊粘度高于苋菜籽淀粉 ,而糊化温度较低 ;DSC发现苋菜籽淀粉的糊化温度 (2 0 .6℃ )范围较昆诺阿黎籽淀粉 (1 1 .1℃ )宽 ;SEM观察说明这两种淀粉的颗粒都是多边形的形状 ;XRD图谱揭示这两种淀粉的衍射形式都是典型的A型 ,计算得的结晶度分别为苋菜籽淀粉 45 .5 % ,昆诺阿黎籽淀粉 35 .4%。

Starch from amaranth (Amaranthus cruentus) and quinoa (Chenopodium quinoa) was isolated and investigated by using enzymatic assay, Rapid Visco Analysis (RVA), Differential Scanning Calorimetry (DSC), Scanning Electron Microscopy (SEM) and X-Ray Diffractometry (XRD). Amylose content measured with enzymology was 7.8 and 11.2% for amaranth and quinoa starch respectively. Quinoa starch was much more viscous than amaranth starch, while gelatinized at a lower temperature as determined with RVA. DSC demonstrated a wider range of gelatinization temperature for amaranth starch (20.6℃) than quinoa starch (11.1℃). SEM observation revealed polygonal shape of starch granules, and XRD suggested a typical A type diffraction pattern for both in question. A crystallinity of 45.5% for amaranth starch and 35.4% for quinoa starch respectively, was also figured out from the XRD collected data.\;