Yan Yue, Jia Meihan, Zhou Zuohang, Xiao Shensheng, Lin Peili, Wang Yiying, Fu Yang, Wang Xuedong
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Hubei Selenium Grain Technology Group Co., Ltd, Enshi 445600, China.
Ultrason Sonochem. 2025 May;116:107333. doi: 10.1016/j.ultsonch.2025.107333. Epub 2025 Mar 29.
The physicochemical property of native buckwheat starch (BWS) limits the application, which attracts more attention in the food industry. The objective of this study was to investigate the effects of different ultrasonic powers combined with moisture contents on the structure and physicochemical properties of BWS. The results showed that ultrasonic treatment significantly reduced the gel hardness and loss modulus of BWS. The increase in water content during ultrasound effectively enhanced the swelling power of BWS and reduced the peak viscosity. Besides, with the increase of water content and ultrasonic power, the crystallinity of BWS decreased significantly, and the formation of ordered structures was suppressed. In addition, after ultrasonic treatment, the particle size of BWS was decreased, and the surface became rough and concave. In short, ultrasonic treatment effectively improves the processability of BWS and provides a new theoretical basis for physical treatment in the production of cereal starch.
天然荞麦淀粉（BWS）的物理化学性质限制了其应用，这在食品工业中引起了更多关注。本研究的目的是探讨不同超声功率与水分含量相结合对BWS结构和物理化学性质的影响。结果表明，超声处理显著降低了BWS的凝胶硬度和损耗模量。超声处理过程中水分含量的增加有效地提高了BWS的溶胀力并降低了峰值粘度。此外，随着水分含量和超声功率的增加，BWS的结晶度显著降低，有序结构的形成受到抑制。另外，超声处理后，BWS的粒径减小，表面变得粗糙且凹陷。总之，超声处理有效地提高了BWS的加工性能，并为谷物淀粉生产中的物理处理提供了新的理论依据。
