Acquistucci R, Fornal J
National Institute for Nutrition, Department of Cereal Science, Rome, Italy.
Nahrung. 1997 Oct;41(5):281-4. doi: 10.1002/food.19970410506.
A study on the physico-chemical properties and structure together with the evaluation of starch digestibility was carried out on starch isolated from buckwheat (Fagopyrum esculentum) cultivated in different Italian areas. Results showed that buckwheat samples analysed were different among them and from wheat starch used as reference. Buckwheat granules were polygonal in shape and had a smaller diameter than the wheat starch granule. The starch obtained from buckwheat had a higher swelling power than the wheat one, probably as a consequence of the wheaker but more extensive bonding forces in the granule. During cooling, buckwheat samples showed a good paste stability.
对从意大利不同地区种植的荞麦（苦荞麦）中分离出的淀粉进行了物理化学性质、结构研究以及淀粉消化率评估。结果表明，所分析的荞麦样品之间以及与用作参考的小麦淀粉之间存在差异。荞麦颗粒呈多边形，直径比小麦淀粉颗粒小。从荞麦中获得的淀粉比小麦淀粉具有更高的膨胀力，这可能是由于颗粒中较弱但更广泛的结合力所致。在冷却过程中，荞麦样品表现出良好的糊稳定性。
