Morphological features and physicochemical properties of waxy wheat starch

The waxy wheat shows special starch quality due to low amylose content. However, less information is available concerning the physicochemical properties of starch in different waxy wheat under different irrigation. In this study, two wheat near-isogenic lines (NILs) and a normal wheat cultivar were used to investigate the contents, size distribution and crystallinity of starch by biochemical methods, laser-diffraction and X-ray diffraction analysis. The amylose content in wheat grains was the lowest in waxy wheat lines, SJZ8-N, followed by the partly waxy wheat lines, SJZ8-P, and the highest in the normal wheat, SJZ8, with significant differences among wheat lines. Waxy wheat starch had more B-type granules and a higher degree of crystallinity than normal wheat starch, with the order as SJZ8-N > SJZ8-P > SJZ8. When compared with the conventional and water-saving irrigation, the rainfed treatment showed the lowest starch content, amylose content (except SJZ8-N), amylopectin content and relative crystallinity in the three wheat lines indicating that water deficiency was not benefited starch accumulation and crystal formation in wheat grains. It was concluded that (1) wheat lines not only differed in amylose content but also in size distribution and crystallinity of starch; (2) irrigation markedly influenced the physicochemical characteristics of wheat starch; therefore, the irrigation schemes could be adjusted to achieve high-quality wheat production.

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Study on physicochemical properties of purple waxy wheat starch

International Journal of Food Properties ◽

10.1080/10942912.2021.1901732 ◽

2021 ◽

Vol 24 (1) ◽

pp. 471-481

Author(s):

Xiangyu Bai ◽

Shuangpan Yang ◽

Li Zeng ◽

Wei Han ◽

Xu Ran

Keyword(s):

Physicochemical Properties ◽

Wheat Starch ◽

Waxy Wheat

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PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

Journal of Medicine and Pharmacy ◽

10.34071/jmp.2018.5.11 ◽

2018 ◽

Vol 8 (5) ◽

pp. 78-84

Author(s):

Uyen Tran Thi Ngoc ◽

Nam Nguyen Khac ◽

Dung Tran Huu

Keyword(s):

Physicochemical Properties ◽

Resistant Starch ◽

Starch Content ◽

Degree Of Substitution ◽

Wheat Starch ◽

Diabetes Treatment ◽

Glucose Response ◽

Swelling Capacity ◽

Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

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Effect of natural fermentation on the structure and physicochemical properties of wheat starch

Carbohydrate Polymers ◽

10.1016/j.carbpol.2019.04.061 ◽

2019 ◽

Vol 218 ◽

pp. 163-169 ◽

Cited By ~ 7

Author(s):

Tong Zhao ◽

Xiaoping Li ◽

Ruizhen Zhu ◽

Zhen Ma ◽

Liu Liu ◽

...

Keyword(s):

Physicochemical Properties ◽

Wheat Starch ◽

Natural Fermentation

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Effects of Reduced Nitrogen Fertilization and Irrigation on Structure and Physicochemical Properties of Starch in Two Bread Wheat Cultivars

Agriculture ◽

10.3390/agriculture11010026 ◽

2021 ◽

Vol 11 (1) ◽

pp. 26

Author(s):

Jingyang Tong ◽

Shujun Wang ◽

Zhonghu He ◽

Yan Zhang

Keyword(s):

Physicochemical Properties ◽

Bread Wheat ◽

Short Range ◽

N Fertilization ◽

Wheat Starch ◽

Transition Temperatures ◽

Starch Granules ◽

Relative Crystallinity ◽

Swelling Power ◽

Use Efficiency

Nitrogen (N) fertilization and irrigation are significant agronomic factors affecting wheat production, but little information is available on the effects of reduced N fertilization and irrigation on internal starch structure and physicochemical properties associated with the quality of wheat-based foods. In this study, reduced N fertilization and irrigation were separately applied to investigate their effects on composition and morphological changes, crystalline and external region structure features, swelling power, and gelatinization characteristics of starch granules in bread wheat, with a high N-use-efficiency and water-saving wheat cultivar Zhongmai 175 and a widely grown cultivar Jingdong 17. Compared with a non-N control, reduced N fertilization did not change the crystallinity type and short-range ordered degree of starch; however, it significantly increased relative crystallinity, swelling power and gelatinization enthalpy, whereas amylose content and transition temperatures were decreased. Under reduced irrigation, more small starch granules with compact arrangements appeared in comparison with non-water control. Relative crystallinity, swelling power and gelatinization enthalpy of starch were increased, whereas short-range ordered degree and transition temperatures were decreased. Moreover, the starch of the two cultivars appeared to differ in response to both the N and water treatments. The findings indicated that reduced N fertilization or irrigation markedly influenced the structure and physicochemical characteristics of wheat starch, providing important information for developing elite cultivars with high N and water use efficiency and outstanding starch quality.

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