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Structural and Physicochemical Mical Characteristics of Buckwheat Starch

Yiming Zhou, Liqing He, Xiaoli Zhou, Hong Wang, Yang Jiang, and Ke Xia
Shanghai Institute of Technology, Shanghai, China
Abstract—The starch extraction process from tartary and common buckwheat improved so that the tartary and common buckwheat could be more comprehensive utilizatied. The buckwheat and common buckwheat has separated into buckwheat starch, proteins and flavonoids by ethanol extraction. The obtained starch has a purity of 97.23% and 95.4%, total starch extraction rate of 83.52% and 81.3%, and the antioxidation properties of bioactive proteins and flavonoids are retained well in the extracted products. Then its structural and physicochemical characteristics were analyzed and correlated. Scanning electron microscopy and laser light scattering showed that starch granules from tartary and common buckwheat had a polyhedron shape with an average size of 58.2 and 12.8nm respectively. The X-ray diffraction patterns showed that both starch granules had a typical A-type pattern and the relative degree of crystallinity of the tartary and common buckwheat starch were about 34.95 and 26.92% respectively. The swelling power and solubility study showed that tartary buckwheat reached the highest swelling power of 3.6wt.% at 80°C while common buckwheat reached the highest swelling power of 4.7wt.% at 60°C. The solubility of common buckwheat starch was higher than tartary buckwheat. These observations indicated that buckwheat starch had significant physical and chemical characteristics, which might be important in several food applications.
 
Index Terms—tartary buckwheat, common buckwheat, starch, physicochemical properties

Cite: Yiming Zhou, Liqing He, Xiaoli Zhou, Hong Wang, Yang Jiang, and Ke Xia, "Structural and Physicochemical Mical Characteristics of Buckwheat Starch," International Journal of Food Engineering, Vol. 1, No. 2, pp. 86-90, December 2015. doi: 10.18178/ijfe.1.2.86-90
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