Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch
BACKGROUND Starch 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...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2023-03, Vol.103 (5), p.2413-2424 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Wang, Jiale Wu, Yixin Han, Mengru Lei, Xinhui Leng, Jiajun Yang, Qinghua Yang, Pu Gao, Jinfeng |
| description | BACKGROUND
Starch 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.
RESULTS
The 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.
CONCLUSION
When 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. |
| doi_str_mv | 10.1002/jsfa.12446 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2765774706</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2765774706</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4236-f76ad2d05b2edd70586d7dfc10e13f70ebff3d20dd0aedf314f05c96893f29f93</originalsourceid><addsrcrecordid>eNp90MtOGzEUBmCrKoKUsukDVJa6qZAmHF_GziyjKNAiJBbQteXYx5pJ55LaM6C8fR1Cu2DByrL8-dc5PyFfGMwZAL_apmDnjEupPpAZg0oXAAw-kll-5EXJJD8jn1LaAkBVKXVKzoRSQkMlZ8SsQ0A30iFQ7J-aOPQd9iO1vadPNjY47unQ07FGuqv3qXGDq7FrnG3pLg47jGOD6fD50cbRxj3dTO73c412pCnfXf2ZnATbJrx4Pc_Jr-v14-pHcXd_83O1vCuc5EIVQSvruYdyw9F7DeVCee2DY4BMBA24CUF4Dt6DRR8EkwFKV6lFJQKvQiXOyfdjbh7rz4RpNF2THLat7XGYkuFalVpLDSrTb2_odphin6fLasGZFKUss7o8KheHlCIGs4tNl1c0DMyhdnOo3bzUnvHX18hp06H_T__1nAE7guemxf07Ueb24Xp5DP0LIyqOMA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2782143545</pqid></control><display><type>article</type><title>Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Wang, Jiale ; Wu, Yixin ; Han, Mengru ; Lei, Xinhui ; Leng, Jiajun ; Yang, Qinghua ; Yang, Pu ; Gao, Jinfeng</creator><creatorcontrib>Wang, Jiale ; Wu, Yixin ; Han, Mengru ; Lei, Xinhui ; Leng, Jiajun ; Yang, Qinghua ; Yang, Pu ; Gao, Jinfeng</creatorcontrib><description>BACKGROUND
Starch 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.
RESULTS
The 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.
CONCLUSION
When 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.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.12446</identifier><identifier>PMID: 36637094</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Amylose ; Amylose - chemistry ; Buckwheat ; Enthalpy ; environment and variety ; Environmental effects ; Fagopyrum - chemistry ; Fagopyrum tataricum ; Food ; Food industry ; Humans ; Physicochemical properties ; physiochemical properties ; Size distribution ; Solubility ; Starch ; Starch - chemistry ; Tartary buckwheat ; Thermal properties ; Thermodynamic properties ; Tracheophyta</subject><ispartof>Journal of the science of food and agriculture, 2023-03, Vol.103 (5), p.2413-2424</ispartof><rights>2023 Society of Chemical Industry.</rights><rights>Copyright © 2023 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4236-f76ad2d05b2edd70586d7dfc10e13f70ebff3d20dd0aedf314f05c96893f29f93</citedby><cites>FETCH-LOGICAL-c4236-f76ad2d05b2edd70586d7dfc10e13f70ebff3d20dd0aedf314f05c96893f29f93</cites><orcidid>0000-0001-6264-7916</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.12446$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.12446$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36637094$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Jiale</creatorcontrib><creatorcontrib>Wu, Yixin</creatorcontrib><creatorcontrib>Han, Mengru</creatorcontrib><creatorcontrib>Lei, Xinhui</creatorcontrib><creatorcontrib>Leng, Jiajun</creatorcontrib><creatorcontrib>Yang, Qinghua</creatorcontrib><creatorcontrib>Yang, Pu</creatorcontrib><creatorcontrib>Gao, Jinfeng</creatorcontrib><title>Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Starch 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.
RESULTS
The 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.
CONCLUSION
When 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.</description><subject>Amylose</subject><subject>Amylose - chemistry</subject><subject>Buckwheat</subject><subject>Enthalpy</subject><subject>environment and variety</subject><subject>Environmental effects</subject><subject>Fagopyrum - chemistry</subject><subject>Fagopyrum tataricum</subject><subject>Food</subject><subject>Food industry</subject><subject>Humans</subject><subject>Physicochemical properties</subject><subject>physiochemical properties</subject><subject>Size distribution</subject><subject>Solubility</subject><subject>Starch</subject><subject>Starch - chemistry</subject><subject>Tartary buckwheat</subject><subject>Thermal properties</subject><subject>Thermodynamic properties</subject><subject>Tracheophyta</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp90MtOGzEUBmCrKoKUsukDVJa6qZAmHF_GziyjKNAiJBbQteXYx5pJ55LaM6C8fR1Cu2DByrL8-dc5PyFfGMwZAL_apmDnjEupPpAZg0oXAAw-kll-5EXJJD8jn1LaAkBVKXVKzoRSQkMlZ8SsQ0A30iFQ7J-aOPQd9iO1vadPNjY47unQ07FGuqv3qXGDq7FrnG3pLg47jGOD6fD50cbRxj3dTO73c412pCnfXf2ZnATbJrx4Pc_Jr-v14-pHcXd_83O1vCuc5EIVQSvruYdyw9F7DeVCee2DY4BMBA24CUF4Dt6DRR8EkwFKV6lFJQKvQiXOyfdjbh7rz4RpNF2THLat7XGYkuFalVpLDSrTb2_odphin6fLasGZFKUss7o8KheHlCIGs4tNl1c0DMyhdnOo3bzUnvHX18hp06H_T__1nAE7guemxf07Ueb24Xp5DP0LIyqOMA</recordid><startdate>20230330</startdate><enddate>20230330</enddate><creator>Wang, Jiale</creator><creator>Wu, Yixin</creator><creator>Han, Mengru</creator><creator>Lei, Xinhui</creator><creator>Leng, Jiajun</creator><creator>Yang, Qinghua</creator><creator>Yang, Pu</creator><creator>Gao, Jinfeng</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-6264-7916</orcidid></search><sort><creationdate>20230330</creationdate><title>Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch</title><author>Wang, Jiale ; Wu, Yixin ; Han, Mengru ; Lei, Xinhui ; Leng, Jiajun ; Yang, Qinghua ; Yang, Pu ; Gao, Jinfeng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4236-f76ad2d05b2edd70586d7dfc10e13f70ebff3d20dd0aedf314f05c96893f29f93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Amylose</topic><topic>Amylose - chemistry</topic><topic>Buckwheat</topic><topic>Enthalpy</topic><topic>environment and variety</topic><topic>Environmental effects</topic><topic>Fagopyrum - chemistry</topic><topic>Fagopyrum tataricum</topic><topic>Food</topic><topic>Food industry</topic><topic>Humans</topic><topic>Physicochemical properties</topic><topic>physiochemical properties</topic><topic>Size distribution</topic><topic>Solubility</topic><topic>Starch</topic><topic>Starch - chemistry</topic><topic>Tartary buckwheat</topic><topic>Thermal properties</topic><topic>Thermodynamic properties</topic><topic>Tracheophyta</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Jiale</creatorcontrib><creatorcontrib>Wu, Yixin</creatorcontrib><creatorcontrib>Han, Mengru</creatorcontrib><creatorcontrib>Lei, Xinhui</creatorcontrib><creatorcontrib>Leng, Jiajun</creatorcontrib><creatorcontrib>Yang, Qinghua</creatorcontrib><creatorcontrib>Yang, Pu</creatorcontrib><creatorcontrib>Gao, Jinfeng</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Jiale</au><au>Wu, Yixin</au><au>Han, Mengru</au><au>Lei, Xinhui</au><au>Leng, Jiajun</au><au>Yang, Qinghua</au><au>Yang, Pu</au><au>Gao, Jinfeng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2023-03-30</date><risdate>2023</risdate><volume>103</volume><issue>5</issue><spage>2413</spage><epage>2424</epage><pages>2413-2424</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Starch 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.
RESULTS
The 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.
CONCLUSION
When 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.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>36637094</pmid><doi>10.1002/jsfa.12446</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0001-6264-7916</orcidid></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Amylose Amylose - chemistry Buckwheat Enthalpy environment and variety Environmental effects Fagopyrum - chemistry Fagopyrum tataricum Food Food industry Humans Physicochemical properties physiochemical properties Size distribution Solubility Starch Starch - chemistry Tartary buckwheat Thermal properties Thermodynamic properties Tracheophyta |
| title | Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch |
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