TY - JOUR
T1 - Physicochemical properties of common and tartary buckwheat starch
AU - Li, Wende
AU - Lin, Rufa
AU - Corke, Harold
PY - 1997
Y1 - 1997
N2 - Physicochemical properties of starch of three common (Fagopyrum esculentum) and three tartary (F. tataricum) buckwheat varieties from Shanxi Province, China, were compared. Starch color, especially b*, differed greatly between tartary (7.99-9.57) and common (1.97-2.42) buckwheat, indicating that removal of yellow pigments from tartary buckwheat flour may be problematic during starch isolation. Starch swelling volume in water of reference wheat starch (2.8% solids and 92.5°C) was 20.1 mL; for the three common buckwheat starches it was 27.4-28.0 mL; and for the three tartary buckwheat starches it was 26.530.8 mL. Peak gelatinization temperature (T(p)) in water was 63.7°C for wheat starch, 66.3-68.8°C for common buckwheat and 68.8-70.8°C for tartary buckwheat. T(p) of all samples was similarly delayed (by 4.0-4.8°C) by 1% NaCl. Enthalpy of gelatinization (ΔH) was higher for all six buckwheat starches than it was for wheat starch. However, one common buckwheat sample had significantly lower ΔH than the others. Starch pasting profiles, measured by a Rapid Visco-Analyzer, were characteristic and similar for all six buckwheat starches, and very different from the reference wheat starch. A comparison of pasting characteristics of common and tartary buckwheat starches to wheat starch indicated similar peak viscosity, higher hot paste viscosity, higher cool paste viscosity, smaller effect of NaCl on peak viscosity, and higher resistance to shear thinning. Texture profile analysis of starch gels showed significantly greater hardness for all buckwheat samples when compared to wheat starch.
AB - Physicochemical properties of starch of three common (Fagopyrum esculentum) and three tartary (F. tataricum) buckwheat varieties from Shanxi Province, China, were compared. Starch color, especially b*, differed greatly between tartary (7.99-9.57) and common (1.97-2.42) buckwheat, indicating that removal of yellow pigments from tartary buckwheat flour may be problematic during starch isolation. Starch swelling volume in water of reference wheat starch (2.8% solids and 92.5°C) was 20.1 mL; for the three common buckwheat starches it was 27.4-28.0 mL; and for the three tartary buckwheat starches it was 26.530.8 mL. Peak gelatinization temperature (T(p)) in water was 63.7°C for wheat starch, 66.3-68.8°C for common buckwheat and 68.8-70.8°C for tartary buckwheat. T(p) of all samples was similarly delayed (by 4.0-4.8°C) by 1% NaCl. Enthalpy of gelatinization (ΔH) was higher for all six buckwheat starches than it was for wheat starch. However, one common buckwheat sample had significantly lower ΔH than the others. Starch pasting profiles, measured by a Rapid Visco-Analyzer, were characteristic and similar for all six buckwheat starches, and very different from the reference wheat starch. A comparison of pasting characteristics of common and tartary buckwheat starches to wheat starch indicated similar peak viscosity, higher hot paste viscosity, higher cool paste viscosity, smaller effect of NaCl on peak viscosity, and higher resistance to shear thinning. Texture profile analysis of starch gels showed significantly greater hardness for all buckwheat samples when compared to wheat starch.
UR - http://www.scopus.com/inward/record.url?scp=0030826442&partnerID=8YFLogxK
U2 - 10.1094/CCHEM.1997.74.1.79
DO - 10.1094/CCHEM.1997.74.1.79
M3 - 文章
AN - SCOPUS:0030826442
SN - 0009-0352
VL - 74
SP - 79
EP - 82
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 1
ER -