Physicochemical Properties of Common Buckwheat (Fagopyrum esculentum Moench) Starches

Abstract

Physicochemical properties of common buckwheat starches prepared from seven cultivars, Miyamaminamimiyajizairai, Onozairai, Imajozairai, Ikedazairai, Hitachiakisoba, Sinano 1 go and Kitawasesoba, were investigated. The gelatinization temperature for RVA ranged from 66.5 to 70.8°C. The range of amylose contents for the gel filtration method was 27.3-31.8%, and the ratio of short chains to long chains of amylopectin was 3.0-3.3. Swelling power of buckwheat starch at 93°C correlated negatively with amylose content. The swelling power and solubility of buckwheat starch at 93°C were about 30 and 12%, respectively. The digestibility by pancreatin was 77-81% for 3 h. Buckwheat starch granules were oval and polygonal in shape, and were 3-10 μm in size. The X-ray diffraction pattern is shown in Figure A.