Acetylation of quinoa starch: structural and functional improvements for food and industrial applications

Abstract

Native white Peruvian quinoa starch (QS) was isolated, acetylated (2.65±0.02% acetyl; degree of substitution, DS=0.10; n=3), and evaluated in terms of physicochemical and functional properties. This modification aims to explore the potential of quinoa starch as an ingredient for industrial applications, where QS has not been used before. FTIR spectra showed that the acetylated quinoa starch (AQS) exhibited the C=O and C-O bands (1730.5 and 1249cm -1 , respectively), as well as the water-starch interaction (1642 and 995cm -1 ) of amorphous (1022 and 930cm -1 ) and crystalline (1152, 1047, and 1080cm -1 ) regions and predicted the functional properties: water absorption (14.65 ±0.35g/g), swelling powder (15.65±0.35%), and water solubility (4.78±0.14%). Scanning Electron Microscope (SEM) micrographs of AQS show fragmentation, fusion, indentation and cavities. The origin of the quinoa grain influences the starches' chemical composition, functional properties, and, consequently, food and non-food applications. The findings suggest that acetylated QS shows potential for new applications, such as developing sauces, dairy alternatives, or biodegradable packaging materials with improved textural qualities.

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BibTeX RIS

BibTeX

@article{carita2026acetylation,
  title = {{Acetylation of quinoa starch: structural and functional improvements for food and industrial applications}},
  author = {Yenny Cecilia Alvarez Carita and Celina Luízar Obregón and Janet Francisca Gonzales Bellido and Cristina Valencia-Sullca},
  journal = {International Journal of Food Properties},
  year = {2026},
  month = oct,
  doi = {10.1080/10942912.2025.2602279},
  url = {https://hal.science/hal-05842689v1},
  note = {CC BY 4.0},
}

RIS

TY  - JOUR
TI  - Acetylation of quinoa starch: structural and functional improvements for food and industrial applications
AU  - Yenny Cecilia Alvarez Carita
AU  - Celina Luízar Obregón
AU  - Janet Francisca Gonzales Bellido
AU  - Cristina Valencia-Sullca
PY  - 2026
DA  - 2026/10/28
JO  - International Journal of Food Properties
DO  - 10.1080/10942912.2025.2602279
UR  - https://hal.science/hal-05842689v1
AB  - Native white Peruvian quinoa starch (QS) was isolated, acetylated (2.65±0.02% acetyl; degree of substitution, DS=0.10; n=3), and evaluated in terms of physicochemical and functional properties. This modification aims to explore the potential of quinoa starch as an ingredient for industrial applications, where QS has not been used before. FTIR spectra showed that the acetylated quinoa starch (AQS) exhibited the C=O and C-O bands (1730.5 and 1249cm -1 , respectively), as well as the water-starch interaction (1642 and 995cm -1 ) of amorphous (1022 and 930cm -1 ) and crystalline (1152, 1047, and 1080cm -1 ) regions and predicted the functional properties: water absorption (14.65 ±0.35g/g), swelling powder (15.65±0.35%), and water solubility (4.78±0.14%). Scanning Electron Microscope (SEM) micrographs of AQS show fragmentation, fusion, indentation and cavities. The origin of the quinoa grain influences the starches' chemical composition, functional properties, and, consequently, food and non-food applications. The findings suggest that acetylated QS shows potential for new applications, such as developing sauces, dairy alternatives, or biodegradable packaging materials with improved textural qualities.
SN  - 1094-2912
SN  - 1532-2386
ER  -

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