Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch

Abstract

BACKGROUND: Starch is a major nutrient in the human diet and has been widely used as an ingredient in many food and nonfood applications. However, the research on the quality characteristics of Tartary buckwheat is lagging behind, and there is a lack of high-quality special varieties, which makes it difficult to become a popular food. The physicochemical properties of Tartary buckwheat starch may be affected by different environments and varieties, and the stability of planted varieties in different regions is also an important issue in current research. RESULTS:The average amylose content and pasting properties of Dingxi Tartary buckwheat were lower, while the solubility, transparency, relative crystallinity and gelatinization enthalpy were higher compared with the other two regions, and there were significant differences between different varieties. All samples showed typical A-type structure, and the starch shortrange order structure changed slightly. Amylose content, solubility, transparency, granule size distribution, pasting properties and thermal properties were significantly affected by environment and variety.CONCLUSION: When choosing high-quality special varieties and products for processing, it contributes to select different buckwheat varieties and planting areas based on various objectives by understanding the effects of environment and varieties on the physicochemical properties of Tartary buckwheat starch. In this study, the four varieties planted in Dingxi and the two varieties in Zhaojue were easy to digest, and the differences of pasting properties and thermal properties are helpful to improve the application of Tartary buckwheat starch in the food industry.

Characterization of Unconventional Sources of Starch: Physicochemical and Thermal Properties

“…Ramón starch presents an A-type crystalline structure, characterized by prominent peaks at 2θ angles of approximately 11°, 15°, 17°, 20°, and 23°. This pattern is similar to that observed in native corn starch, which also shows an A-type structure with a crystallinity index of 27% [43]. The higher crystallinity of Ramón starch suggests greater thermal stability and superior mechanical strength, bene cial for applications requiring durable and heat-resistant materials.…”

“…In food applications, Huaya starch could offer advantages in forming soft and stable gels, suitable for products such as sauces and puddings. Another relevant study is regarding native corn starch, which has a crystallinity index of 27% [43]. Although corn starch exhibits higher crystallinity, Huaya starch may validate greater versatility in applications requiring rapid gelatinization and high water absorption capacity.…”

Evaluation of Quality Properties of Brown Tigernut (<i>Cyperus esculentus</i> L.) Tubers from Six Major Growing Regions of China: A New Source of Vegetable Oil and Starch

“…A method documented by Wang et al 21) . was used to obtain X-ray diffractograms (X Pert Pro MPD, Nalytical, Netherlands) of starch.…”

Effects of Phosphate Fertilizer Application on the Growth and Yield of Tartary Buckwheat under Low-Nitrogen Condition

“…It can lower blood pressure, blood lipid, and blood glucose. Tartary buckwheat also has unique health care value applications because of its anti-oxidation, anti-inflammation, and anti-tumor activities [2,3]. As an important staple food in China [1], it has great development value and market prospects.…”