Study on physicochemical properties of purple waxy wheat starch

• Published in: International journal of food properties Vol. 24; no. 1; pp. 471 - 481
• Main Authors: Bai, Xiangyu, Yang, Shuangpan, Zeng, Li, Han, Wei, Ran, Xu
• Format: Journal Article
• Language: English
• Published: Taylor & Francis 01.01.2021; Taylor & Francis Group
• Subjects: Purple waxy wheat/Starch/Physicochemical characteristics
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2021.1901732

Morphological features and physicochemical properties of purple waxy wheat 168 (PWW168) starch were compared with those of normal wheat and maize starches. The morphologies of PWW168 were found to be similar for normal wheat starch. All three crop starches exhibited typical A-type crystallinity. However, PWW168 had lower apparent amylose content and higher degree of crystallinity than normal wheat and maize starches. These differences resulted in a higher light transmittance, swelling power and solution, freeze-thaw stability, peak viscosity, breakdown viscosity, lower retrogradation percentage, and final viscosity and setback viscosity in PWW168 starch. These information suggested that PWW168 should have greater resistance to retrogradation under cooling conditions. Highlighting the differences in physicochemical characteristics of PWW168 starch and normal wheat and maize starches could provide effective application of PWW168 starch in food industry. Abbreviations: AAC, apparent amylose content; SP, swelling power; FTC, freeze-thaw cycles; PV, peak viscosity; TV, trough viscosity; BD, breakdown viscosity; FV, final viscosity; SB, setback viscosity; PT, pasting temperature.