Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch

被引：89
|
作者：
Gao, Jinfeng [1 ]
Kreft, Ivan [2 ]
Chao, Guimei [1 ]
Wang, Ying [3 ]
Liu, Xiaojin [4 ]
Wang, Li [5 ]
Wang, Pengke [1 ]
Gao, Xiaoli [1 ]
Feng, Baili [1 ]
机构：
[1] Northwest A&F Univ, Coll Agron, State Key Lab Crop Stress Biol Arid Areas, Yangling 712100, Shaanxi Provinc, Peoples R China
[2] Slovenian Forestry Inst, SI-1000 Ljubljana, Slovenia
[3] YAAS, Ind Crops Res Inst, Kunming 650205, Yunnan Province, Peoples R China
[4] Yanan Inst Agr Sci, Yanan 716000, Shaanxi Provinc, Peoples R China
[5] Southern Yangtze Univ, Sch Food Sci & Technol, Key Lab Food Sci & Safety, Minist Educ, Wuxi, Jiangsu, Peoples R China
来源：
FOOD CHEMISTRY | 2016年 / 190卷
基金：
中国国家自然科学基金;
关键词：
Physicochemical properties; Pasting; Starch; Tartary buckwheat; ESCULENTUM MOENCH; PHYSICOCHEMICAL PROPERTIES; COMMON; GELATINIZATION; FLOURS; PARTS;
D O I：
10.1016/j.foodchem.2015.05.122
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A starch rich fraction is a side product in Tartary buckwheat processing. This study investigated the fractions that are of technological and nutritional interest. Tartary buckwheat starch granules had a diameter of 3-14 mu m, and presented a typical type "A" X-ray diffraction pattern. They contained nearly 39.0% amylose. The solubility of Tartary buckwheat starch was much lower at 70-90 degrees C (ranging within 9.9-10.4% at 90 degrees C) than that in maize (up to 49.3%) and potato (up to 85.0%) starch. The starch of one variety of Tartary buckwheat had significantly lower solubility at 70 degrees C and 80 degrees C than that of common buckwheat. The starch peak viscosity and breakdown were higher and pasting time was shorter in Tartary buckwheat than in that of the starch of common buckwheat. Tartary buckwheat starch had unique pasting and physicochemical properties, and is thereby capable of being exploited as a suitable raw material of retrograded starch in food processing. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：552 / 558
页数：7
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