Genetic diversity in physical properties of starch from a world collection of Amaranthus

Huaixiang Wu, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

Abstract

Physical and functional properties of starches isolated from 93 noncultivated genotypes of nine Amaranthus species from a world germ plasm collection and an additional 31 cultivated Amaranthus genotypes obtained from China were tested. A wide variation was found in the properties tested among the Amaranthus species and among genotypes within the same species. When comparing starches from cultivated and noncultivated genotypes, it was generally found that amylose was lower; starch pasting profiles were more consistent with higher peak viscosity, lower breakdown, and lower setback; the gelatinization temperature was lower; and energy of enthalpy was higher. Under cool storage, the hardness of cultivated starch pastes was lower and the adhesiveness was higher. As expected, amylose content was a primary factor affecting the physical and functional properties of Amaranthus starch. Compared with reference maize, rice, and wheat starches, Amaranthus starch tended to have lower hot paste viscosity and lower cool paste viscosity; and higher gelatinization temperatures and higher energy of enthalpy. Furthermore, Amaranthus starch pastes show less change of gel hardness adhesiveness after cold storage. The environmental effect on the different properties of starch varied among Amaranthus species. It is suggested that Amaranthus starches can be developed for a wide range of food uses.

Original languageEnglish
Pages (from-to)877-883
Number of pages7
JournalCereal Chemistry
Volume76
Issue number6
DOIs
StatePublished - 1999
Externally publishedYes

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