文献类型： 外文期刊

作者： Li, WD ¹ ; Lin, RF ² ; Corke, H ² ;

作者机构： 1.UNIV HONG KONG,DEPT BOT,CEREAL SCI LAB,HONG KONG,HONG KONG

2.UNIV HONG KONG,DEPT BOT,CEREAL SCI LAB,HONG KONG,HONG KONG; SHANXI ACAD AGR SCI,SMALL GRAINS PROGRAM,TAIYUAN 030031,CHILE

期刊名称：CEREAL CHEMISTRY （ 影响因子：1.984； 五年影响因子：2.043 ）

ISSN： 0009-0352

年卷期： 1997 年 74 卷 1 期

页码：

收录情况： SCI

摘要： 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 degrees C) was 20.1 mt; for the three common buckwheat starches it was 27.4-28.0 mt; and for the three tartary buckwheat starches it was 26.5-30.8 mt. Peak gelatinization temperature (T-p) in water was 63.7 degrees C for wheat starch, 66.3-68.8 degrees C for common buckwheat and 68.8-70.8 degrees C for tartary buckwheat. T-p Of all samples was similarly delayed (by 4.0-4.8 degrees C) by 1% NaCl. Enthalpy of gelatinization (Delta H) was higher for all six buckwheat starches than it was for wheat starch. However, one common buckwheat sample had significantly lower Delta H 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 NaCl 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.