Optimization of Preparation Process of Quercetin-Tartary Buckwheat Starch Complex

The preparation process of quercetin-Tartary buckwheat starch complex was optimized with Tartary buckwheat starch as experimental material and the freeze-thaw stability of starch gel was evaluated. The results showed that the optimum conditions for the formation of quercetin-Tartary buckwheat starch complex were determined as follows:Pregelatinization temperature 70 ℃,the solid-liquid ratio 1∶10 g/mL,quercetin addition 10.0%,co-gelatinization time 1 h,pregelatinized time 10 min,the best recombination rate was 38.72%±0.91%. The recombination rate increased with quercetin addition increased and the freeze-thaw stability of starches increased correspondingly in a certain range.