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Functional properties of wheat starch with different particle size distribution

Zeng, Jie, Gao, Haiyan, Li, GuangLei
Journal of the science of food and agriculture 2014 v.94 no.1 pp. 57-62
enthalpy, gelatinization, gels, granules, particle size distribution, pastes, pasting properties, retrogradation, sampling, shape, starch, temperature, viscosity, wheat, wheat starch
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