Abstract:

In this study, changes in physical and chemical properties of starch including solubility, swelling power,
transparency, retrogradation value, amylase, freeze-thaw characteristics and iodine blue value during germination of tartary
buckwheat were investigated. Meanwhile, the morphological changes of starch granules were analyzed. Results showed
that with increasing germination duration within the experimental range, starch granule diameters of germinated tartary
buckwheat were increased from 4–5 μm to 7–8 μm and most of the starch granules were polygonal or irregular shapes.
Longer germination time resulted in the appearance of more porous starch granules. All indices of starch granules increased
except solubility, transparency and freeze-thaw stability.

Key words: tartary buckwheat, germination, starch, physicochemical properties