Starch content and physicochemical properties of green wheat starch
In this paper, the authors studied five characteristics of green wheat starch, including amylose and damage starch content, morphology, relative crystallinity, crystallinity pattern and pasting properties. The amylose and damaged starch content varied from 14.57 to 21.00%, and 5.2 to 11.96%, respect...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1651739 |
| Summary: | In this paper, the authors studied five characteristics of green wheat starch, including amylose and damage starch content, morphology, relative crystallinity, crystallinity pattern and pasting properties. The amylose and damaged starch content varied from 14.57 to 21.00%, and 5.2 to 11.96%, respectively. Green wheat starch exhibited granules oblate, elliptical, round and slightly different from wheat starch. The starches were categorized based on crystal types into A starches and the crystallinity ranges from 19.81 to 28.20%. The starches exhibited a pasting temperature of 81.05–87.55°C, peak viscosity of 12.57–29.05 P, and setback value of 5.67–14.73 P. In addition, we used thermogravimetric-fourier transform infrared spectroscopy (TG-FTIR) to determine the starch content of green wheat starch. The characteristic decomposition temperature range of starch in green wheat was determined by TG to be 225–375°C, and verified by infrared absorption spectroscopy. Starch content of the five green wheat samples was determined by AACC 76–13 and TG method. The results of precision and accuracy test showed that there was no significant difference in the starch content of the green wheat obtained by the two methods. |
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| ISSN: | 1094-2912 1532-2386 |