Abstract:

The digestion properties of buckwheat starch were investigated through the determination and comparison of digestion rates in vitro and in vivo among buckwheat starch, corn starch, wheat starch and buckwheat flour. The glycemic index of four samples was determined by human clinical trial. Meanwhile, the blood glucose level in mice orally administered these samples was investigated at 15, 30, 45, 60, 90 min and 120 min postadministration. A digestion model in vitro was established according to Englyst method and the digestion curves of these sample in vitro were also achieved. Results indicated that buckwheat starch exhibited a slower absorption than corn starch and wheat starch, whereas a faster absorption than buckwheat flour.

Key words: buckwheat, starch, digestion