Evaluation on gelatinization of buckwheat starch: a comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry.

摘要

Pasting behaviour during cooking of starch from 5 buckwheat (Fagopyrum esculentum Moench) cv. was investigated. A comparative study was made of 3 techniques for starch pasting evaluation: Brabender viscoamylography (BV); rapid visco-analysis (RVA); and DSC. Results showed that most buckwheat starches began to gelatinize from approx. 60, 70 and 80 degree C as measured with DSC, RVA and BV, respectively. Buckwheat starch exhibited a higher viscosity than cereal starches. No significant difference was found amongst the cv. in the gelatinization temp. according to the F test. No regression could be established between BV and RVA methods for either gelatinization temp. or viscosity. Starch slurry concn. had little influence on thermal characteristics of the starch suspension as evaluated using DSC. Gelatinization temp. determined with DSC was the lowest, followed by that with BV and then that with RVA.