Molecular order and functional properties of starches from three waxy wheat varieties grown in China

Food Chemistry
Shujun WangShuo Wang

Abstract

Molecular order and functional properties of starch from three waxy wheat varieties grown in China were investigated by a combination of various technical analyses. The total starch content of the waxy wheat ranged between 54.1% and 55.0%, and the amylose content of the starch was between 0.71% and 1.63%. Average particle diameter of the three starches varied between 16.5 and 17.4 μm. Three waxy wheat starches presented the typical A-type X-ray diffraction pattern, with relative crystallinity between 38.7% and 40.0%. No significant differences were observed in relative crystallinity, IR ratios of 1047/1022 cm(-1) and 1022/995 cm(-1), and FWHH of the band at 480 cm(-1), indicating the similarity in long-range order of crystallites and short-range order of double helices of three starch granules. Small differences were observed in swelling power, gelatinization parameters, pasting viscosities, and in vitro enzymatic digestibility of three waxy wheat starches. Under the stored condition, no retrogradation occurred for three waxy wheat starches.

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Citations

Feb 24, 2016·International Journal of Biological Macromolecules·Pei ChenXingxun Liu
Feb 7, 2017·Journal of Agricultural and Food Chemistry·Shujun WangLes Copeland
Feb 16, 2018·Scientific Reports·Shujun WangLes Copeland
Nov 24, 2020·International Journal of Biological Macromolecules·Yu XiaoJingsheng Liu
Feb 18, 2021·Journal of Agricultural and Food Chemistry·Yiyuan ZouZhengzong Wu
Nov 24, 2018·International Journal of Biological Macromolecules·Mehak KatyalAmritpal Kaur
May 11, 2019·International Journal of Biological Macromolecules·Yang LiJie Zheng
Jul 7, 2021·International Journal of Biological Macromolecules·Harleen GujralPrafull Chavan
Jun 5, 2018·Journal of Agricultural and Food Chemistry·Yaqian ShangShujun Wang
Aug 23, 2018·Journal of Agricultural and Food Chemistry·Ali UbeyitogullariOzan N Ciftci
Dec 13, 2017·Journal of Agricultural and Food Chemistry·Chen ChaoShujun Wang
Nov 30, 2018·Journal of Agricultural and Food Chemistry·Chen ChaoShujun Wang
Jul 17, 2019·Journal of Agricultural and Food Chemistry·Yanhua WangLes Copeland

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