Mechanism of hydrocolloids effect on buckwheat starch gels from interaction and structural perspectives: A comparative study.

Controlling the digestibility and gel properties of Tartary buckwheat starch (TBS) has become a central issue for functional foods. The effects of hydroxypropyl methylcellulose (HPMC), guar gum (GG) and Konjac glucomannan (KGM) on TBS from the interaction and structural perspectives were studied. Three hydrocolloids increased the peak, trough and final viscosity of TBS in a concentration-dependent manner.