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

Alvarez Carita Y.C.; Luízar Obregón C.; Gonzales Bellido J.F.; Valencia-Sullca C. · International Journal of Food Properties (2026) · DOI: 10.1080/10942912.2025.2602279

Resumen

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.

Instituciones: Universidad Nacional de San Antonio Abad del Cusco