Relationship Between Tartary Buckwheat Starch Multi‐Scale Structure and Resistant Starch Content
Li Cai, Haixia Zhong, Guochao Gan, Lin Zhang, Shirui Yang, Jiali Wang, Zhiguang ChenABSTRACT
In this study, the multi‐scale structures of three Tartary buckwheat starch samples with different RS contents were systematically analyzed to further elucidate the intrinsic relationship between starch structure and RS (resistant starch) content. The results showed that all three starches exhibited typical irregular polygonal granules with an average diameter of approximately 7.5 µm. Pores were observed on the granule surface, and a hollow internal structure was evident. The specific surface area ranged from 0.39 to 0.85 m 2 /g. All starches displayed an A‐type crystalline pattern, with relative crystallinity between 28.4% and 30.7%, ΔH between 11.08 and 12.86 J/g. The Mw ranged from 92,496.1 to 157,542.9 kDa. The amylopectin chain length distribution consisted of approximately 26% A chains, 47% B1 chains, 13% B2 chains, and 14% B3 chains. Furthermore, the results suggested that amylose content, relative crystallinity, and gelatinization enthalpy may be positively correlated with RS content, whereas molecular weight, the proportion of A chains, specific surface area, and pore size may be negatively correlated with RS content.