Abstract
The physicochemical property of native buckwheat starch (BWS) limits the application, which attracts more attention in the food industry. The objective of this study was to investigate the effects of different ultrasonic powers combined with moisture contents on the structure and physicochemical properties of BWS. The results showed that ultrasonic treatment significantly reduced the gel hardness and loss modulus of BWS. The increase in water content during ultrasound effectively enhanced the swelling power of BWS and reduced the peak viscosity. Besides, with the increase of water content and ultrasonic power, the crystallinity of BWS decreased significantly, and the formation of ordered structures was suppressed. In addition, after ultrasonic treatment, the particle size of BWS was decreased, and the surface became rough and concave. In short, ultrasonic treatment effectively improves the processability of BWS and provides a new theoretical basis for physical treatment in the production of cereal starch.