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Functional properties of wheat starch with different particle size distribution
- Source :
- Journal of the Science of Food and Agriculture. 94:57-62
- Publication Year :
- 2013
- Publisher :
- Wiley, 2013.
-
Abstract
- BACKGROUND Functional properties of wheat starches with different particle size distribution were investigated. RESULTS A-granules displayed a disc shape and B-granules displayed a spherical shape. A-granules had the highest conclusion temperature (Tc, 80.28 °C) and gelatinisation enthalpy (3.268 J g−1) and B-granules had the highest peak temperature (Tp, 66.00 °C) and the lowest gelatinisation enthalpy (2.237 J g−1). The gelatinisation onset temperature (To), the peak temperature (Tp), Tc and retrogradation of mixed starches increased with the increase of the ratio of B-granules, while the enthalpy, all the viscosity parameters and syneresis of mixed starches decreased with the increase of the ratio of B granules. B-granules had a higher pasting temperature. The sample of B/A = 0.5/10 had the highest peak, breakdown and final viscosity. The percentage of water separated from B-granule gels was minimal, indicated that B-type gels were more stable than other samples. The ΔH2 of A-granules was obviously higher than that of B-granules. However, during storage, the ΔH2 of the starch paste was dramatically increased and the ΔH2 of B-granules was obviously higher than that of A-granules. CONCLUSION B-granules were easier to age than A-granules and most of the properties of wheat starches varied significantly with the ratio of B-granules. The relationship between structure and functionality of wheat starch received further verification. © 2013 Society of Chemical Industry
Details
- ISSN :
- 00225142
- Volume :
- 94
- Database :
- OpenAIRE
- Journal :
- Journal of the Science of Food and Agriculture
- Accession number :
- edsair.doi...........30ed8f3e6aff056c6d1895391ff926ac
- Full Text :
- https://doi.org/10.1002/jsfa.6186