Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties.
Amylose
DSC
Granule size
Pasting
Wheat starch
Journal
International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578
Informations de publication
Date de publication:
15 Feb 2019
15 Feb 2019
Historique:
received:
07
09
2018
revised:
30
10
2018
accepted:
19
11
2018
pubmed:
24
11
2018
medline:
23
4
2019
entrez:
24
11
2018
Statut:
ppublish
Résumé
Starches from extraordinarily soft wheat (Ex-SW), medium-hard wheat (MHW) and hard wheat (HW) varieties were evaluated for various properties and their relationship with each other was established. Varieties showed wide variation in grain hardness index (GHI) that varied between 17 and 95. Starches were evaluated for physicochemical properties, granule size distribution, starch morphology, pasting and thermal properties. Starches from MHW showed the presence of the largest proportion of A-type granules and the smallest proportions of B-type and C-type granules whereas Ex-SW showed the greatest proportion of C-type granules. Starches from HW and MHW varieties showed lower swelling power (SP) and higher amylose content (AC) than that from Ex-SW varieties. Starches from HW varieties had greater crystallinity than starches from Ex-SW. Transition temperatures of starch gelatinization decreased with decrease in GHI.
Identifiants
pubmed: 30468807
pii: S0141-8130(18)34777-9
doi: 10.1016/j.ijbiomac.2018.11.192
pii:
doi:
Substances chimiques
Starch
9005-25-8
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1143-1149Informations de copyright
Copyright © 2018. Published by Elsevier B.V.