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

Abstract

Tartary buckwheat (Fagopyrum tataricum Gaertn.) is the only food rich in flavonoid bioactive substances in grains. Studies have shown that flavonoids interaction with amylose has an important impact on the physical and chemical properties and structure of starch. In this study, Tartary buckwheat was used as a raw material. It was then threshed with pullulanase, and a high amylose Tartary buckwheat starch flavonoid complex (HBS/BF) was prepared by physical mixing (PM), water bath treatment (WT), acid-base precipitation (AP), microwave treatment (MT), and ultrasonic treatment (UT); the physical and chemical properties were then evaluated. The results show that HBS/BF-UT and HBS/BF-MT have a higher iodine binding rate than HBS/BF-PM; X-ray diffraction results show that HBS/BF-AP has a V-type crystal form, but the relative crystallinity was reduced. Fourier infrared spectroscopy showed that there is no new covalent bond between Tartary buckwheat starch and flavonoids. In vitro digestion showed that adding flavonoid significantly increased the digestibility of Tartary buckwheat starch. Practical Application: These results will provide a theoretical basis for further starch anti-digestion mechanisms and the preparation of resistant starch. These steps will provide insights into the application of Tartary buckwheat starch and flavonoids in the food industry.

Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals

“…The overall pooled LFUS treatment causes a slight decrease (0.97 J/g) in ΔH, a tendency also observed by Amini et al [140] , Boufi et al [143] , Li et al [145] , Huang et al [148] , Zhou et al [150] and Yu et al [156] . The decrease in ΔH was related to the loss of amylopectin double helices, essential structures for granule integrity preservation [157] .…”

“…Furthermore, the number average molecular weight ( M n ) and polydispersity ( M w ∕M n ) diminished with sonication time and their decreasing rate was related to temperature and power [149] . Due to these events, Zhou et al [150] indicated LFUS as the best alternative to produce flavonoids-enriched starch complex from Tartary buckwheat. In addition, they saw an increase in resistant starch (+20%) and a slower starch digestion.…”

Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root (Pueraria lobata starch)

“…KS‐6 can be used as an ideal functional starch. Meanwhile, some studies have shown that flavonoids have a significant effect on the digestive (Lin et al., 1996) and processing properties of starch (Zhou et al., 2021), suggesting that KS‐6 may have different properties and is worthy of further study.…”

Understanding the Potential Gene Regulatory Network of Starch Biosynthesis in Tartary Buckwheat by RNA-Seq

“…Seeds are the edible organs of plants, and starch accounts for the highest proportion of the dry weight of seeds in Tartary buckwheat [ 12 ]. A food’s quality and taste are greatly influenced by its starch content, especially amylose and the ratio of amylose to amylopectin [ 6 , 7 , 8 ]. Previous studies have reported that the amylose content of Tartary buckwheat seeds ranged from 10% to 28% [ 5 , 9 , 10 ].…”

“…Starch, comprised of amylose and amylopectin, is the major component of Tartary buckwheat seeds, accounting for the highest proportion of their dry weight [ 5 ]. Starch content, especially amylose content and the ratio of amylose to amylopectin content (amylose/amylopectin), affects food quality and taste to a great degree [ 6 , 7 , 8 ]. The amylose content of Tartary buckwheat seeds ranges from 10–28%, which depends on the germplasm difference and also differences in measurement method [ 5 , 9 , 10 ].…”