Structural, functional, and pasting properties of starch isolated from germinated quinoa grains and modified by heat-moisture treatment and autoclaving

International Journal of Biological Macromolecules 2026 Open access

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Authors: Priscylla P.D. Rozendo, Anna E.S. Tomé, Newton Carlos Santos, Raphael L.J. Almeida, Jéssica Matias, Yaroslávia Ferreira Paiva, Josivanda Palmeira Gomes, Ana P.T. Rocha
DOI: 10.1016/j.ijbiomac.2026.150409
Cited by: 3
References: 43

Abstract

The growing demand for clean-label starch ingredients has driven interest in sustainable strategies to tailor starch technological properties. In this study, starch isolated from germinated and non-germinated quinoa grains was subsequently modified by heat-moisture treatment (HMT) or autoclaving, and its structural, functional, and pasting properties were evaluated. The grains were germinated for 48 h, and the treatments included HMT (25% moisture, 110 °C/1 h) and autoclaving (121 °C/1 atm/10 min). Germination and treatments significantly (p < 0.05) altered the chemical composition of the starch, with starches isolated from germinated grains and subjected to HMT (HMT-GQS) and autoclaving (AGQS) showing the greatest reduction in amylose content (4.76% and 5.52%, respectively), low solubility (

Fields of Study & Subjects

Food composition and properties Nanocomposite Films for Food Packaging Polysaccharides Composition and Applications

Publication details

Journal / source
International Journal of Biological Macromolecules
Publisher
Elsevier BV
Volume
342
Issue
Pt 2
Pages
150409–150409
Publication date
20 January 2026
Language
EN