Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch

Abstract

Tartary buckwheat is rich in phenolics and is an excellent healthy food source. To evaluate the endogenous phenolics affecting the physicochemical properties of the starch in Tartary buckwheat products during processing, varying concentrations (0.5, 1.0, and 1.5%) of the predominant phenols, rutin and quercetin, were co-cooked with Tartary buckwheat starch (TBS). Rutin and quercetin reduced the peak and final temperatures and enthalpy of TBS during gelatinization, lowered the aging enthalpy of retrograded TBS, and increased the trough and final viscosity of TBS paste and reduced its breakdown. The two additives also reduced the hardness and cohesiveness of TBS gels, while improving their water-binding capacity. The morphologies of gelatinized and retrograded TBS were greatly altered with the presence of rutin and quercetin. The interaction between rutin or quercetin and TBS may be responsible for these changes, and the starch-phenolic binding force was much weaker than that in the iodine-starch complex. Our study provides insight into the physicochemical effects of the phenol-starch interactions in the Tartary buckwheat food matrix in a model system.

Phenolics, Antioxidant Activity, and In Vitro Starch Digestibility of Extruded Brown Rice Influenced by Choerospondias axillaris Fruit Peels Addition

“…The breakdown value of the original extruded brown rice initially decreased from around 203.3 to 174.7 cP when 1% CFP was incorporated, but then it was increased to 247.0 cP when the CFP level was further increased to 10%. The above results were similar to a previous study when flavonoids were added to buckwheat starch . These results indicated that the hot starch paste of extrudate containing 1% CFP was more stable during thermal processing than the other samples.…”

“…The above results were similar to a previous study when flavonoids were added to buckwheat starch. [30] These results indicated that the hot starch paste of extrudate containing 1% CFP was more stable during thermal processing than the other samples. Besides, the setback of original extruded brown rice initially increased from around 397.7 to 526.0 cP when 2% CFP was incorporated, but then it was decreased when the fruit byproduct content increased further.…”

Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch‐flavonoid prepared by different methods

“…During storage of dried starch, water molecules are difficult to enter between the starch molecules, so the increase in temperature affects the starch complex. The swelling rate has only minor effects (He et al., 2018). The change in the swelling rate is related to the content of the starch helical structure.…”

Structure and in vitro digestibility on complex of corn starch with soy isoflavone

“…Using DSC to determine the thermal properties of samples, refer to published methods for minor modifications (He et al., 2018). Accurately weigh 3.0 mg sample was mixed with deionized water in the ratio of 1:3, sealed gland, and placed at 4°C environment to equilibrate for 24 hr, temperature measurement with differential scanning calorimeter and used empty crucible as a comparison.…”

“…Using DSC to determine the thermal properties of samples, refer to published methods for minor modifications (He et al, 2018).…”