Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin

Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch‐flavonoid prepared by different methods

“…The absorption peak at 1019.50 cm −1 is mainly caused by C‐O stretching vibration. There is no new absorption peak for HBS/BF prepared by different methods indicating that there is no covalent bond formation between starch and flavonoids, which is consistent with previous research results (Gao et al., 2020).…”

“…Weak absorption peaks appear at 1080.48 cm −1 due to the stretching vibration of the C-OH of ethanol, which may be the solvent peak. The absorption peak at 1019.50 cm −1 is mainly caused There is no new absorption peak for HBS/BF prepared by different methods indicating that there is no covalent bond formation between starch and flavonoids, which is consistent with previous research results (Gao et al, 2020). The peaks at 995 cm −1 /1022 cm −1 are related to the degree of the double helix structure of amylose, and the value decreases in the complex perhaps because the double helix structure of starch and the flavonoid molecules bind to each other through hydrophobic interactions, which reduce the helical structure of starch (Peng et al, 2015).…”

“…The WT: Refer to the method of Gao et al. (2020) and modify it slightly, weighed 10 g of dried HBS in a beaker with 200 ml of water to prepare a 5% starch emulsion. This was mixed well and pregelatinized in a 95 °C water bath while stirring for 30 min; the sample was then cooled for 30 min.…”

“…Physical mixing (PM) involved weighing 10 g of dried HBS and 1 g of BF in a mortar; this was ground thoroughly for 5 min, passed through a 200-mesh screen, and stored at 4 • C as a control group. The WT: Refer to the method of Gao et al (2020) and modify it slightly, weighed 10 g of dried HBS in a beaker with 200 ml of water to prepare a 5% starch emulsion. This was mixed well and pregelatinized in a 95 • C water bath while stirring for 30 min; the sample was then cooled for 30 min.…”

Tartary Buckwheat in Human Nutrition

“…As Tartary buckwheat has a high flavonoid content, which can interact with starch molecules, Tartary buckwheat can be used for the production of foods with a low glycemic index [ 22 ]. Increased resistant starch is obtained by cooking the buckwheat groats [ 25 ], and also by cold plasma treatment and quercetin complexation [ 26 ]. This digestion of resistant starch is part of our dietary fiber, and it acts as a prebiotic.…”