Black tartary buckwheat starch was isolated from the whole black tartary buckwheat flour using alkaline leaching and enzymatic methods, and its physicochemical and structural properties were investigated in comparison with common buckwheat starch (CBNS).Results demonstrated that the enzymatic extraction of black tartary buckwheat starch (eBTBNS) showed signs of pasting, the surface of the granules was rough and irregular, and the structure tended to be larger in size.The double helices stacked more efficiently in eBTBNS, and the molecular ordering was improved, while the starch crystals exhibited a V-shaped shape and lower relative crystallinity (RC) (P<0.05).Black tartary buckwheat starch (BTBNS) extracted by the alkaline leaching method presented the highest enthalpy (104.50 J/g) and RC (37.18%).Both BTBNS and CBNS exhibited a typical A-type crystal arrangement, and starch existed as separate granules with a smoother surface.eBTBNS, BTBNS, and CBNS displayed a similar distribution of branched starch, and they all contained a higher number of short chains (A and B1 chains, 74.95%-75.70%) and a lower number of long chains (B2 and B3+ chains, 24.3%-25.04%).Overall, the two black buckwheat starches showed higher thermal stability and tighter double helix structure.eBTBNS contained high levels of resistant starch, which might be useful for the prevention and control of chronic diseases, while BTBNS and CBNS showed smaller particle size and more uniform distribution, which might be used in the paper industry, cosmetics and packaging industry with better application potential.
ZHENG Faying
,
ZENG Shanshan
,
LIU Siman
,
ZHAO Zixian
,
XU Qinglian
,
XING Yage
,
CHEN Jianxiong
,
ZHANG Ping
. Comparison and analysis of physicochemical and structural properties of black tartary buckwheat starch and common buckwheat starch[J]. Food and Fermentation Industries, 2024
, 50(10)
: 160
-168
.
DOI: 10.13995/j.cnki.11-1802/ts.035287
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