Effect of A- and B-type granules on the physical properties of starch from six wheat varieties

Six wheat varieties (3 hard and 3 soft genotypes) produced in China were selected to study the effect of granule types on physical properties of starch. Difference in freeze-thaw stability, solubility, gelatinisation, pasting and swelling properties were compared. The results demonstrated that the p...

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Bibliographic Details
Published in:	Quality assurance and safety of crops & food Vol. 7; no. 4; pp. 531 - 536
Main Authors:	Ma, S, Zheng, X.L, Wang, X.X, Shang, J.Y, Bao, Q.D, Li, L
Format:	Journal Article
Language:	English
Published:	Brisbane Wageningen Academic Publishers 01-04-2015 Codon Publications
Subjects:	Genotypes Physical properties Research-Article Solubility Starch Viscosity Wheat wheat starch B-type granule A-type granule physical property
Online Access:	Get full text
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Summary:	Six wheat varieties (3 hard and 3 soft genotypes) produced in China were selected to study the effect of granule types on physical properties of starch. Difference in freeze-thaw stability, solubility, gelatinisation, pasting and swelling properties were compared. The results demonstrated that the pasting properties were directly correlated with the granule type of starch, and the A-type granules of starch showed the highest peak viscosity, trough viscosity, final viscosity and breakdown viscosity. The B-type starch displayed poor pasting and textural properties, however, its freeze-thaw stability was satisfactory. Furthermore, the solubility (5.20-29.06) and swelling power (6.31-9.27) of starches also depended on the starch types and wheat varieties. Results revealed that an appropriate wheat and starch type choice would provide the basis for desired starch-based production.
ISSN:	1757-8361 1757-837X
DOI:	10.3920/QAS2014.0411