Phosphate fertilisation affects the growth, development and quality of Tartary buckwheat. In this study, the effect of different phosphorus levels, including 0, 15, 75, and 135 kg/ha (non-, low-, medium-, and high-phosphorus levels, respectively), on the characteristics of starch from Tartary buckwheat were investigated in 2015 and 2017. With increased phosphorus level, the median diameter of starch granules and the apparent amylose content initially decreased and then increased. All starch samples showed the features of A-type X-ray diffraction patterns. Starches under medium-phosphorus treatment showed higher relative crystallinity than those under non-phosphorus treatment, as well as the highest solubility, gelatinisation enthalpy and transmittance among all starches. Starches under low-phosphorus treatment exhibited higher pasting properties than those under non-phosphorus treatment. This research revealed that phosphorus treatments and year significantly affected the physicochemical properties of Tartary buckwheat starch, and can provide information for the applications of starch in the food and non-food industries.
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| http://dx.doi.org/10.1016/j.foodchem.2019.125543 | DOI Listing |
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