Characteristics Of Quinoa Starch And Preparation Of Quinoa Starch Film

Quinoa（Chenopodium quinoa Willd）is a highly nutritious pseudocereal,rich in starch,protein,polyunsaturated fatty acids,and functional active compounds.Starch constitutes the major component of quinoa and has been widely used in the food industry.In lieu of traditional plastic packaging films,quinoa starch films can serve as an eco-friendly and cost-effective alternative that not only prolongs the shelf life of food products but also holds promising economic benefits.This study aims to explore the extraction technology of quinoa starch using quinoa as the primary raw material.The alkali extraction process of quinoa starch was optimized through response surface methodology.Morphological and physicochemical properties of quinoa starch were analyzed to provide insights into its unique characteristics.Subsequently,high-performance quinoa starch films were developed by utilizing Citric Acid（CA）as a cross-linking agent and Carboxymethylcellulose sodium（CMC-Na）as a reinforcing agent.These results have significant implications for the production and processing of quinoa starch films.In summary,the findings of this study highlight the potential of quinoa starch films as an eco-friendly and cost-effective solution for food packaging,while offering theoretical guidance for the optimization of quinoa starch extraction and film formation processes.The main findings of the study are as follows:1.This study aimed to determine the total starch,amylose,and amylopectin contents of seven different quinoa varieties.Results showed that Red L had the highest amylose content,while ZL-01 exhibited the highest amylopectin content at 558.992 mg/g.Additionally,ZL-01demonstrated the highest total starch content at 712.325 mg/g.The alkali extraction process of quinoa starch was optimized using response surface methodology.Optimal conditions were determined to be a solid-liquid ratio of 1:6,a sodium hydroxide concentration of 0.3%,and an extraction time of 10 hours.Under these conditions,0.477 g of quinoa starch could be extracted from 1 g.The actual extraction rate of quinoa starch using the optimized conditions was found to be 47.8%±0.4%.2.This study analyzed the properties of quinoa starch by utilizing it as a raw material.scanning electron microscope revealed that quinoa starch particles were irregular polygons,with sizes ranging from 0.4μm to 1.5μm,indicating small particle size.X-ray diffraction analysis demonstrated that quinoa starch exhibited strong diffraction peaks at 15.2°,17°,18°and 23.1°,which were consistent with the characteristics of A-type crystals,and their relative crystallinity was 43.6%;Fourier Transform Infrared Spectrometerat（FTIR）results indicated that quinoa starch had absorption peaks at 3444 cm^-1,2931 cm^-1,1154 cm^-1 and 1023 cm^-1,which are characteristic of starch absorption peaks.3.The physical and chemical properties were analysed and the results:quinoa starch belongs to the medium rice gum length;the initial transparency is 16%,with low pasting temperature,setback and high breakdown,which can provide theoretical basis for the quinoa starch related products.4.The aim of this study was to investigate the effect of adding CA cross-linkingand CMC-Nareinforcing on the properties of quinoa starch films.The results showed that the transparency of all starch films with added CA and CMC-Na was improved.Additionally,the addition of CA and CMC-Na significantly increased the water content of the starch film by up to a maximum of 15.84%.Furthermore,the tensile strength and elongation at break of the starch film were both increased after adding CA and CMC-Na.The tensile strength of CN1（2%starch solution,0.6 g glycerol,0.3 g CMC-Na,0.02 g citric acid）and CN4（0.6 g glycerol,0.9 g CMC-Na,0.14g citric acid）were 783.665 g and 800.59 g,respectively,which were higher than that of commercially available gelatinized starch film（market A）,which was 681.03 g.In addition,the tensile strength of all CN series films was higher than that of suger-coated haws starch film（market T）,which was 241.048 g.The elongation at break of the CN series was greater than that of A（3.495 mm）and T（1.615 mm）,with CN1 being the highest at 27.325 mm.After the addition of CA and CMC-Na,the water vapor permeability was lower than that of pure quinoa starch film.Fourier transform infrared spectroscopy showed that the absorption peaks at 2925cm^-1 and 1000 cm^-1 were weakened after the addition of CA and CMC-Na.Thermogravimetric analysis indicated that the addition of CA and CMC-Na reduced the loss of moisture and delayed the carbonization process of the film,thus improving the thermal stability of the quinoa starch film.In summary,the physical and chemical properties as well as the thermal stability of quinoa starch films were improved after the addition of these additives.