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KMID : 0380619770090020138
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Korean Journal of Food Science and Technology
1977 Volume.9 No. 2 p.138 ~ p.143
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Physicochemical Properties of Buckwheat Starch
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권태완/Kwon, T W
한태룡/김성곤/비엘다포로니아/Hahn, T R/Kim, S K/D Appolonia, B L
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Abstract
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Physicochemical properties of buckwheat starch were investigated. Starch granules were in the range of 4.3∼11.4 microns in size, the average being 7.8 microns. The starch had a water-binding capacity value of 103.7%, blue value of 0.35 and amylose content of 25%. The initial and final gelatinization temperatures were 61° and 65℃, respectively. Amylograph data showed that the starch had an initial pasting temperature of 64.5℃. The kinetic study of crystallization of buckwheat starch during aging at 21℃ suggested that the mechanism of starch crystallization is instantaneous nucleation followed by rod-like growth of crystals.
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