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Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties

Kumar, Rajesh ; Khatkar, B. S.

Journal of food science and technology, 2017-07, Vol.54 (8), p.2403-2410 [Periódico revisado por pares]

New Delhi: Springer India

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Título:
Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties
Autor: Kumar, Rajesh ; Khatkar, B. S.
Assuntos: Breakdown ; Calorimetry ; Carbohydrates ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Differential scanning calorimetry ; Electron microscopy ; Enthalpy ; Food Science ; Granular materials ; Heat measurement ; Morphology ; Nutrition ; Original ; Original Article ; Physical properties ; Scanning electron microscopy ; Starch ; Starches ; Studies ; Temperature effects ; Triticum aestivum ; Wheat
É parte de: Journal of food science and technology, 2017-07, Vol.54 (8), p.2403-2410
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Descrição: Large (A) and small (B) granules of wheat starch were separated and their morphological, thermal, structural and pasting properties were investigated. The pasting properties of starches from two wheat varieties showed significant differences. For wheat variety C-306, the unfractionated starch showed higher peak, trough, breakdown, final, and setback viscosities than the starch isolated from wheat variety WH-147. On the contrary, unfractionated starch of variety WH-147 has higher pasting temperature than the starch of the variety C-306. Differential scanning calorimetry results showed that unfractionated starch exhibited the higher gelatinization enthalpy, peak and conclusion temperatures than the isolated A- and B-starch granules from both the varieties. Scanning electron microscopy results revealed that large A-granules appeared to be smooth and displayed disk or lenticular shape having diameter 13–35 μm, while B-granules showed a spherical shape with diameter of 2–6 μm. The variations in structures and content would result in starch granules with different chemical and physical properties.
Editor: New Delhi: Springer India
Idioma: Inglês

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Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties

Kumar, Rajesh ; Khatkar, B. S.

New Delhi: Springer India

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