Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch

Abstract

AbstractBACKGROUNDStarch is a major nutrient in the human diet and has been widely used as an ingredient in many food and non‐food applications. However, the research on the quality characteristics of Tartary buckwheat is lagging behind, and there is a lack of high‐quality special varieties, which makes it difficult to become a popular food. The physicochemical properties of Tartary buckwheat starch may be affected by different environments and varieties, and the stability of planted varieties in different regions is also an important issue in current research.RESULTSThe average amylose content and pasting properties of Dingxi Tartary buckwheat were lower, while the solubility, transparency, relative crystallinity and gelatinization enthalpy were higher compared with the other two regions, and there were significant differences between different varieties. All samples showed typical A‐type structure, and the starch short‐range order structure changed slightly. Amylose content, solubility, transparency, granule size distribution, pasting properties and thermal properties were significantly affected by environment and variety.CONCLUSIONWhen choosing high‐quality special varieties and products for processing, it contributes to select different buckwheat varieties and planting areas based on various objectives by understanding the effects of environment and varieties on the physicochemical properties of Tartary buckwheat starch. In this study, the four varieties planted in Dingxi and the two varieties in Zhaojue were easy to digest, and the differences of pasting properties and thermal properties are helpful to improve the application of Tartary buckwheat starch in the food industry. © 2023 Society of Chemical Industry.