Abstract
Changes in the structural and physicochemical properties of quinoa starch during germination were investigated. The amylose content of Zhongli No.1 quinoa (ZQ) was 17.37%, which was almost 4–5 times greater than the other two genotypes. The surface of germinated quinoa starch granules showed more pinholes and obvious crimples than native starch. The germinated Mengli No. 1 quinoa starch (MQS) and Yunnan red quinoa starch (YQS) had a higher ratio of short chains than native starch, while the opposite result was observed in Zhongli No.1 quinoa starch (ZQS). Germination decreased the relative crystallinity of starch, but it did not change its crystalline structure type. Peak viscosity, trough viscosity, retrogradation enthalpy and the percentage of retrogradation significantly decreased during germination. In conclusion, germination significantly impacted on the structural and physicochemical properties of quinoa starch, which provides a basis for the utilization of germinated quinoa products in the food industry.
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