Abstract
Electron beam irradiation (EBI) was widely used in industry and known as a kind of novel physical modification methods to improve the processing characteristics of starch. It had significant influence on particle properties and crystal structure of Tartary buckwheat starch. The gradually deepened yellow degree and totally higher △E were observed after EBI treatment, with a dose correlated a* and b* values. More than that, amylose content and thermal stability decreased significantly with improved particle size values as well as wrinkles, holes and depression on the surface. C–H stretching vibration and CO carbonyl functional groups were generated and a reduced crystallinity in all ranges (short, intermediate and long) were observed, attributed to the partial deformation of amylose double helices and intertwist of amylopectin external chains in a way. These results indicated that EBI treatment had an obvious impacts on the particle properties and crystal structure.
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