Titre du document / Document title

Physicochemical properties of common and tartary buckwheat starch

Auteur(s) / Author(s)

LI W. ⁽¹⁾ ; LIN R. ⁽²⁾ ; CORKE H. ⁽¹⁾ ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

⁽¹⁾ Cereal Science Laboratory, Department of Botany, The University of Hong Kong, Pokfulam Road, HONG-KONG
⁽²⁾ Small Grains Program, Shanxi Academy of Agricultural Sciences, Taiyuan 030031, CHINE

Résumé / Abstract

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 26.5-30.8 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% NaCI. 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 AH 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 NaCI 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.

Revue / Journal Title

Cereal chemistry   ISSN 0009-0352   CODEN CECHAF 

Source / Source

1997, vol. 74, n^o1, pp. 79-82 (18 ref.)

Langue / Language

Anglais

Editeur / Publisher

American Association of Cereal Chemists, St. Paul, MN, ETATS-UNIS  (1924) (Revue)

Mots-clés anglais / English Keywords

Gelatinization ; Thermodynamic parameter ; Thermal properties ; Texture ; Colloidal gel ; Starch ; Buck wheat ; Comparative study ; Cultivar ; Physicochemical properties ; Color ; Salt effect ; Swelling ; Technological properties ; Wheat starch ; Cereal ;

Mots-clés français / French Keywords

Gélatinisation ; Paramètre thermodynamique ; Propriété thermique ; Texture ; Gel colloïdal ; Amidon ; Sarrasin ; Etude comparative ; Cultivar ; Propriété physicochimique ; Couleur ; Effet sel ; Gonflement ; Propriété technologique ; Amidon blé ; Empesage ; Céréale ;

Mots-clés espagnols / Spanish Keywords

Gelatinización ; Parámetro termodinámico ; Propiedad térmica ; Textura ; Gel coloidal ; Almidón ; Trigo sarraceno ; Estudio comparativo ; Cultivar ; Propiedad fisicoquímica ; Color ; Efecto sal ; Inflamiento ; Propiedad tecnológica ; Almidón trigo ; Cereal ;

Localisation / Location

INIST-CNRS, Cote INIST : 708, 35400006291224.0150