Suri Shweta, Kamboj Aniket, Guo Xiaofeng, Murphy Kevin M, Ganjyal Girish M
School of Food Science, Washington State University, Pullman, Washington, USA.
Department of Chemistry, Washington State University, Pullman, Washington, USA.
J Food Sci. 2025 May;90(5):e70219. doi: 10.1111/1750-3841.70219.
Buckwheat, a gluten-free pseudocereal with high starch content, has great potential for use in numerous food product applications. Variability in the technofunctional properties across varieties is not well understood. Starch was isolated from two varieties of common buckwheat, Koto (KB) and Tinker (TB), cultivated in Washington State. Analysis was conducted on the chemical, functional, thermal, pasting, and morphological attributes of the isolated buckwheat starch. The findings exhibited great purity of starch (85.21%-89.31%) with high amylose content (23.06%-25.04%), minor ash (0.17%-0.42%), and protein fractions (1.36%-1.55%) exhibiting statistically significant differences among the varieties. Buckwheat starch micrographs showed the presence of polygonal, spherical, and round granules with smooth surfaces. Buckwheat starch granules displayed a smaller size (1.84-14.60 µm) with an average size of 6.35-6.68 µm. The solubility as well as swelling power of starch showed an increasing trend with rising temperatures from 30 to 90°C for both varieties. Both buckwheat varieties showed similar peak positions on their thermographs, ranging from 70.31 to 71.11°C. The greater starch peak viscosity of Koto buckwheat starch (743.55 ± 0.91 BU) was associated with starch granule sizes. Pearson correlation analysis exhibited a strong positive correlation among starch content and peak viscosity, breakdown viscosity, setback viscosity, end-of-cooling period viscosity, and amylose content. Nonetheless, there was an inverse association between starch content as well as water solubility, swelling power, and water absorption capacity. The findings revealed favorable functional and pasting attributes of buckwheat starches, indicating potential usage across a range of food products, such as bakery products, ready-to-eat meals, and frozen foods.
荞麦是一种不含麸质、淀粉含量高的假谷物，在众多食品应用中具有巨大的应用潜力。不同品种间技术功能特性的变异性尚未得到很好的理解。从华盛顿州种植的两个普通荞麦品种Koto（KB）和Tinker（TB）中分离出淀粉。对分离出的荞麦淀粉的化学、功能、热学、糊化和形态学特性进行了分析。结果表明，淀粉纯度很高（85.21%-89.31%），直链淀粉含量高（23.06%-25.04%），灰分少（0.17%-0.42%），蛋白质组分（1.36%-1.55%）在品种间存在统计学显著差异。荞麦淀粉显微照片显示存在表面光滑的多边形、球形和圆形颗粒。荞麦淀粉颗粒尺寸较小（1.84-14.60微米），平均尺寸为6.35-6.68微米。两个品种的淀粉溶解度和膨胀力均随温度从30℃升高到90℃呈上升趋势。两个荞麦品种的热重曲线峰值位置相似，范围为70.31至71.11℃。Koto荞麦淀粉较高的峰值粘度（743.55±0.91BU）与淀粉颗粒尺寸有关。Pearson相关分析表明，淀粉含量与峰值粘度、崩解粘度、回生粘度、冷却末期粘度和直链淀粉含量之间存在强正相关。然而，淀粉含量与水溶性、膨胀力和吸水能力之间存在负相关。研究结果表明荞麦淀粉具有良好的功能和糊化特性，表明其在一系列食品中具有潜在用途，如烘焙食品、即食食品和冷冻食品。
