FOOD SCIENCE

Previous Articles     Next Articles

Granular Structure of Buckwheat Starch and Resistant Starch

ZHOU Yi-ming1,2,LI Bao-guo1,CUI Lin-lin3,ZHOU Xiao-li2,*,CHEN Yue2   

  1. 1. Institute of Food Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;
    2. College of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;
    3. College of Tourism and Food Science, Shanghai Business School, Shanghai 200235, China
  • Online:2013-12-15 Published:2014-01-03
  • Contact: ZHOU Xiao-li

Abstract:

In the present study, some physical characteristics of buckwheat starch and resistant buckwheat starch such as
particle size and crystal properties were explored. The results showed that the buckwheat starch granules were irregular
polyhedrons or spheres in shape with diameters ranging from 7 to 8 μm. Its crystal type was typically type A, and the
crystallinity was 34.95% for tatary buckwheat starch and 26.92% for common buckwheat starch. The resistance buckwheat
starch granules showed undefined shapes with diameter of 150 μm and were amorphous.

Key words: buckwheat, starch, resistance starch, granular structure, crystallinity

CLC Number: