Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and Retrogradation Properties in Wheat Starch

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 2; pp. 1180 - 1188
• Main Authors: Singh, Sandeep, Singh, Narpinder, Isono, Naoto, Noda, Takahiro
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 27.01.2010
• Subjects: amylopectin; Amylopectin - chemistry; Biological and medical sciences; carbohydrate structure; food analysis; Food Chemistry/Biochemistry; food composition; Food industries; Fundamental and applied biological sciences. Psychology; gelatinization; granules; Particle Size; pasting properties; retrogradation; Starch - chemistry; Starch and starchy product industries; starch granules; swelling (materials); Temperature; thermal properties; Triticum - chemistry; Triticum aestivum; wheat starch; wheat starch; retrogradation; Granule size; amylopectin; Thermal properties; Amylopectin; Size; Distribution; Granule; Gelatinization; Structure; Polysaccharide; Wheat starch; Retrogradation
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf902753f

Starches separated from 18 Indian wheat varieties were evaluated to see relationship of granule size distribution and amylopectin structure with pasting, thermal, and retrogradation properties. Average diameter of A-, B-, and C-granules among different starches varied between 23.0 and 28.5, 10.0 and 12.0, and 2.3 and 2.7 μm, respectively. Amylopectin chain length distribution varied significantly, short length chains (DP 6−12) and long length chains (DP > 24) ranged between 44.5 and 52.4% and 3.7 and 6.5%, respectively, whereas amylose content ranged between 18.2 and 28.8%. Short length chains of amylopectin had inverse relationship with starch gelatinization temperatures T o, T p, and T c. Starches with higher crystallinity had higher enthalpy of gelatinization and lower swelling power. Paste characteristics were mainly dependent upon granule type and all pasting parameters except pasting temperature, showed significant positive correlations with A-granules and negative with the proportion of B- and C-granule.