Physical properties of Amaranthus starch

Xiangli Kong, Jinsong Bao*, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

67 Scopus citations

Abstract

Physicochemical and functional properties of starches isolated from fifteen grain amaranth cultivars (Amaranthus spp.) produced in China were analysed in this study. Amaranth starches had low but diverse amylose contents, ranging from 4.7% to 12.5%. Wide variation was also found in physicochemical properties, such as swelling power, water solubility index, pasting, thermal and textural properties. Amylose content was significantly correlated with functional properties, including pasting, thermal and textural properties and appeared to be the important determinant for these properties. Correlations among pasting, thermal and textural parameters were also significant. Principal component analysis using 17 variables extracted four principal components that explained 88% of the total variance. The first component represented amylose content, pasting and gel textural properties and explained 59% of the total variance, while the second component represented the thermal properties and accounted for an additional 14.5% of the total variance.

Original languageEnglish
Pages (from-to)371-376
Number of pages6
JournalFood Chemistry
Volume113
Issue number2
DOIs
StatePublished - 15 Mar 2009
Externally publishedYes

Keywords

  • Amaranthus
  • Amylose content
  • Physicochemical property
  • Starch
  • Swelling power

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