Structural, pasting and thermal properties of common buckwheat (Fagopyrum esculentum Moench) starches affected by molecular structure

• Published in: International journal of biological macromolecules Vol. 156; pp. 120 - 126
• Main Authors: Gao, Licheng, Wang, Honglu, Wan, Chenxi, Leng, Jiajun, Wang, Pengke, Yang, Pu, Gao, Xiaoli, Gao, Jinfeng
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.08.2020
• Subjects: Amylopectin - analysis; Amylopectin - chemistry; Amylopectin chain length distribution; Amylose - analysis; Amylose - chemistry; China; Correlation of Data; Crystallization; Fagopyrum - chemistry; Flow cytometric analysis; Flow Cytometry; Molecular Structure; Molecular Weight; Ointments - chemistry; Physicochemical properties; Reference Values; Solanum tuberosum - chemistry; Solubility; Spectroscopy, Fourier Transform Infrared; Temperature; Viscosity; Water - chemistry; X-Ray Diffraction; Zea mays - chemistry; China; Flow cytometric analysis; Physicochemical properties; Amylopectin chain length distribution
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2020.04.064

Common buckwheat starch (CBS) has extensive using value in the human diet. In this study, the molecular structure and physicochemical properties of CBS isolated from five cultivars collected from three regions of China were studied. Variations in molecular structure, crystalline structure, complexity, water solubility (WS), swelling power (SP), pasting properties, and thermal characteristics were recorded among the starches. The CBS had both similarities and differences in its properties by comparison with maize starch (MS) and potato starch (PS). The average molecular weight (MW) and amylopectin average chain length (ACL) of CBS ranged from 3.86 × 107 g/mol to 4.68 × 107 g/mol and from 21.29% to 22.68%, respectively. CBS and MS were divided into one subgroup and showed typical A diffraction patterns, while PS was divided into two subgroups and exhibited a typical B polymorphic pattern. The WS and SP of all the starches significantly increased with increasing temperature and had great variation at 70 °C and 90 °C. Pearson's correlation analysis showed that the molecular structure of starches greatly affected the physicochemical properties. This study revealed that the physicochemical properties of CBS could be affected by the molecular structures. •Common buckwheat and maize starches showed typical A diffraction patterns.•Structural complexity of five common buckwheat cultivars were similar.