Sindhu Ritu, Khatkar B S
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India.
J Food Sci Technol. 2018 Dec;55(12):5153-5160. doi: 10.1007/s13197-018-3474-6. Epub 2018 Oct 28.
Starches isolated from amaranth and buckwheat were analysed for thermal characteristics, crystallinity, gel textural properties and light transmittance. Buckwheat starch gels were harder with higher chewiness and springiness than amaranth starch gels. Starch from common buckwheat produced the hardest gel and amaranth starch from VL-44 cultivar produced the softest gel. Gelatinisation temperatures of amaranth and buckwheat starches differed significantly and tartary buckwheat starch showed the highest values for T and T. Buckwheat starches showed lower enthalpy change values than amaranth starches of both the cultivars. X-ray diffractometry confirmed 'A' type crystalline pattern for all tested starch samples and higher relative crystallinity was noticed in amaranth starches than buckwheat starches. Tartary buckwheat exhibited the lowest value of relative crystallinity and amaranth starch of Durga cultivars showed the highest value of relative crystallinity. FTIR spectrums showed band at similar wavenumbers (cm) with varying intensities. A declining order of paste clarity during storage at refrigeration temperature was observed for all starches.
对从苋菜和荞麦中分离出的淀粉进行了热特性、结晶度、凝胶质地特性和透光率分析。荞麦淀粉凝胶比苋菜淀粉凝胶更硬，具有更高的咀嚼性和弹性。普通荞麦淀粉制成的凝胶最硬，VL - 44品种的苋菜淀粉制成的凝胶最软。苋菜和荞麦淀粉的糊化温度差异显著，苦荞淀粉的起始糊化温度（To）和峰值糊化温度（Tp）最高。苦荞淀粉的焓变值低于两个品种的苋菜淀粉。X射线衍射分析证实所有测试淀粉样品均为“A”型结晶模式，且苋菜淀粉的相对结晶度高于荞麦淀粉。苦荞的相对结晶度最低，杜尔加品种的苋菜淀粉相对结晶度最高。傅里叶变换红外光谱显示在相似波数（cm）处有不同强度的谱带。在冷藏温度下储存期间，所有淀粉的糊透明度均呈下降趋势。
