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Article: Physicochemical properties of common and tartary buckwheat starch

TitlePhysicochemical properties of common and tartary buckwheat starch
Authors
Issue Date1997
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1997, v. 74 n. 1, p. 79-82 How to Cite?
AbstractPhysicochemical properties of starch of three common (Fagopyrum esculentum) and three tartary (F. tataricum) buckwheat varieties from Shanxi Province, China, were compared. Starch color, especially b*, differed greatly between tartary (7.99-9.57) and common (1.97-2.42) buckwheat, indicating that removal of yellow pigments from tartary buckwheat flour may be problematic during starch isolation. Starch swelling volume in water of reference wheat starch (2.8% solids and 92.5°C) was 20.1 mL; for the three common buckwheat starches it was 27.4-28.0 mL; and for the three tartary buckwheat starches it was 26.530.8 mL. Peak gelatinization temperature (T(p)) in water was 63.7°C for wheat starch, 66.3-68.8°C for common buckwheat and 68.8-70.8°C for tartary buckwheat. T(p) of all samples was similarly delayed (by 4.0-4.8°C) by 1% NaCl. Enthalpy of gelatinization (ΔH) was higher for all six buckwheat starches than it was for wheat starch. However, one common buckwheat sample had significantly lower ΔH than the others. Starch pasting profiles, measured by a Rapid Visco-Analyzer, were characteristic and similar for all six buckwheat starches, and very different from the reference wheat starch. A comparison of pasting characteristics of common and tartary buckwheat starches to wheat starch indicated similar peak viscosity, higher hot paste viscosity, higher cool paste viscosity, smaller effect of NaCl on peak viscosity, and higher resistance to shear thinning. Texture profile analysis of starch gels showed significantly greater hardness for all buckwheat samples when compared to wheat starch.
Persistent Identifierhttp://hdl.handle.net/10722/68547
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorLi, Wen_HK
dc.contributor.authorLin, Ren_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:35Z-
dc.date.available2010-09-06T06:05:35Z-
dc.date.issued1997en_HK
dc.identifier.citationCereal Chemistry, 1997, v. 74 n. 1, p. 79-82en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68547-
dc.description.abstractPhysicochemical properties of starch of three common (Fagopyrum esculentum) and three tartary (F. tataricum) buckwheat varieties from Shanxi Province, China, were compared. Starch color, especially b*, differed greatly between tartary (7.99-9.57) and common (1.97-2.42) buckwheat, indicating that removal of yellow pigments from tartary buckwheat flour may be problematic during starch isolation. Starch swelling volume in water of reference wheat starch (2.8% solids and 92.5°C) was 20.1 mL; for the three common buckwheat starches it was 27.4-28.0 mL; and for the three tartary buckwheat starches it was 26.530.8 mL. Peak gelatinization temperature (T(p)) in water was 63.7°C for wheat starch, 66.3-68.8°C for common buckwheat and 68.8-70.8°C for tartary buckwheat. T(p) of all samples was similarly delayed (by 4.0-4.8°C) by 1% NaCl. Enthalpy of gelatinization (ΔH) was higher for all six buckwheat starches than it was for wheat starch. However, one common buckwheat sample had significantly lower ΔH than the others. Starch pasting profiles, measured by a Rapid Visco-Analyzer, were characteristic and similar for all six buckwheat starches, and very different from the reference wheat starch. A comparison of pasting characteristics of common and tartary buckwheat starches to wheat starch indicated similar peak viscosity, higher hot paste viscosity, higher cool paste viscosity, smaller effect of NaCl on peak viscosity, and higher resistance to shear thinning. Texture profile analysis of starch gels showed significantly greater hardness for all buckwheat samples when compared to wheat starch.en_HK
dc.languageengen_HK
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titlePhysicochemical properties of common and tartary buckwheat starchen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=74&spage=79&epage=82&date=1997&atitle=Physicochemical+properties+of+common+and+tartary+buckwheat+starchen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0030826442en_HK
dc.identifier.hkuros22401en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0030826442&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume74en_HK
dc.identifier.issue1en_HK
dc.identifier.spage79en_HK
dc.identifier.epage82en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridLi, W=9245606400en_HK
dc.identifier.scopusauthoridLin, R=7402887715en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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