Effects of Autoclaving and Pullulanase on Black Tartary Buckwheat Starch
Author Information
Author(s): Zheng Faying, Nie Fuxin, Qiu Ye, Xing Yage, Xu Qinglian, Chen Jianxiong, Zhang Ping, Liu Hong
Primary Institution: Beijing Technology and Business University
Hypothesis
The study investigates how autoclaving combined with pullulanase treatment affects the functional properties and digestibility of black Tartary buckwheat starch.
Conclusion
The combination of autoclaving and pullulanase treatment significantly improves the processing properties and increases the resistance to digestion of black Tartary buckwheat starch.
Supporting Evidence
- Autoclaving and pullulanase treatment significantly increased the resistant starch content.
- Modified starches exhibited lower hydrolysis rates compared to native starch.
- Changes in molecular weight distribution were observed after treatment.
- Rheological properties of modified starches were significantly altered.
Takeaway
This study shows that cooking and treating black Tartary buckwheat starch with an enzyme can make it healthier and better for food.
Methodology
The study compared the physicochemical, rheological, and digestibility properties of native and modified black Tartary buckwheat starch using autoclaving and pullulanase treatment.
Limitations
The study does not explore the long-term effects of modified starch in food applications.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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