Effect of Germination on Physicochemical Properties of Tartary Buckwheat Starch

Abstract

The changes in physicochemical properties of tartary buckwheat starch during germination process were studied in the present study. After germination, there was a moderate increase in loss of starch (4.4~5.9%). The outcomes from scanning electron microscope indicated that the process of germination moderately increased the multi-pore around the granules of starch. The X-ray diffraction pattern of raw starch showed an A-pattern. Germination process did not distinctly affect X-ray diffraction patterns, but percent crystallinity of starch were increased with the increase of germination. Germination process raised the solubility of buckwheat starch but did not distinctly affect swelling capacity. The paste clarity and freeze–thaw stability of starch were improved after 24-h germination, but the germinated starch for 36 h exhibited no improvements in these properties compared with the raw starch. Therefore, moderate germination improved some physicochemical properties of tartary buckwheat starch.