Molecular structural characteristics of quinoa starch

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%). Qu...

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Veröffentlicht in:	Food Science and Technology Research 2007, Vol.13(1), pp.73-78
Hauptverfasser:	Watanabe, K, Peng, N.L, Tang, H, Mitsunaga, T
Format:	Artikel
Sprache:	eng
Schlagworte:	amylopectin amylose barley chemical structure Chenopodium quinoa subsp. quinoa crystal structure crystallography food grains molecular structure quinoa starch starch granules X-ray diffraction
Online-Zugang:	Volltext
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