Buckwheat starch: Structures,properties, and applications |
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| Affiliation: | 1. Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;2. Department of Crop Production, Faculty of Agriculture and Economics, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland;3. Department of Bioorganic Chemistry, Jagiellonian University Medical College, Pharmacy Faculty, Medyczna 9, 30-688 Krakow, Poland;4. Institute of Health, State Higher Vocational School, Staszica 1, 33-300 Nowy Sacz, Poland;1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China;2. Institute of Agricultural Products Processing, Shanxi Academy of Agriculture Sciences, Taiyuan, Shanxi 030031, PR China;3. ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;4. HeBei University of Chinese Medicine, Shijiazhuang 050200, PR China;1. Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Paterna, Valencia, Spain;2. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Department of Chemistry and Biodynamics of Food, 10 Tuwima Str., 10-747 Olsztyn, Poland;1. College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100, PR China;2. School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai Center for Systems Biomedicine, Shanghai 200240, PR China |
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| Abstract: | BackgroundThere is increasing interest in utilization of buckwheat for healthy food applications. Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) are cultivated in Asia, Europe, and Americas for various food formulation and production. Starch, the major component of the seeds, may account over 70% of the dry weight. Therefore, it is expected that, to a large extent, the quality of starch determines the quality of buckwheat food products. Furthermore, Buckwheat starch has great potential for various food and non-food uses due to the unique structural and functional features.Scope and approachThis review summarises the current knowledge of chemical composition, chemical structure of amylose and amylopectin, physical structure of granules, physicochemical properties, enzyme susceptibility, modifications, and uses of buckwheat starch. Suggestions on how to better understand and utilise the starch are provided.Key findings and conclusionsAmylose contents of buckwheat starch ranged from 20 to 28%. Starch granules are most polygonal with size ranging from ～2 to 15 μm and an average diameter of ～6–7 μm. The polymorph is A-type. The amount of extra-long unit chains of amylopectin (DP > 100) is higher than that of cereal amylopectins. Low glycaemic index of buckwheat food products could be attributed to the non-starch components. Buckwheat starch has been used as fat replacer, ingredient for extruded products, nanocomposite material, and fermentation substrate for alcoholic beverage. It may be concluded that buckwheat starch can be a unique source of specialty starch for innovative food and non-food applications. |
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| Keywords: | Buckwheat starch Composition Structure Property Modification Use |
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