title: Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch.
abstract: A starch rich fraction is a side product in Tartary buckwheat processing. This study investigated the fractions that are of technological and nutritional interest. Tartary buckwheat starch granules had a diameter of 3-14 μm, and presented a typical type "A" X-ray diffraction pattern. They contained nearly 39.0% amylose. The solubility of Tartary buckwheat starch was much lower at 70-90 °C (ranging within 9.9-10.4% at 90 °C) than that in maize (up to 49.3%) and potato (up to 85.0%) starch. The starch of one variety of Tartary buckwheat had significantly lower solubility at 70 °C and 80 °C than that of common buckwheat. The starch peak viscosity and breakdown were higher and pasting time was shorter in Tartary buckwheat than in that of the starch of common buckwheat. Tartary buckwheat starch had unique pasting and physicochemical properties, and is thereby capable of being exploited as a suitable raw material of retrograded starch in food processing.
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
authors.forename: Jinfeng
authors.initials: J
authors.lastname: Gao
authors.affiliation: Slovenian Forestry Institute, Večna pot 2, SI-1000 Ljubljana, Slovenia.
authors.forename: Ivan
authors.initials: I
authors.lastname: Kreft
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
authors.forename: Guimei
authors.initials: G
authors.lastname: Chao
authors.affiliation: Industrial Crops Research Institute, YAAS, Kunming, Yunnan Province 650205, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Yan'an Institute of Agricultural Sciences, Yan'an, Shaanxi Province 716000, China.
authors.forename: Xiaojin
authors.initials: X
authors.lastname: Liu
authors.affiliation: Key Laboratory of Food Sciences and Safety of Ministry of Education, School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu, China.
authors.forename: Li
authors.initials: L
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
authors.forename: Pengke
authors.initials: P
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
authors.forename: Xiaoli
authors.initials: X
authors.lastname: Gao
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China. Electronic address: fengbaili@nwsuaf.edu.cn.
authors.forename: Baili
authors.initials: B
authors.lastname: Feng
mesh_terms: D055598:Chemical Phenomena; D019612:Fagopyrum / Q000737:chemistry*; D055951:Functional Food / Q000032:analysis*; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Pasting; Physicochemical properties; Starch; Tartary buckwheat