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Functionality of chemically modified waxy, partial waxy and wild‐type starches from common wheat
Author(s) -
Graybosch Robert A.,
Hansen Lavern E.
Publication year - 2016
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201500241
Subject(s) - amylose , starch , food science , chemistry , viscosity , factorial experiment , botany , materials science , biology , statistics , mathematics , composite material
Waxy wheat ( Triticum aestivum L.) starch contains little or no amylose. Partial waxy wheats have amylose concentrations intermediate between those of waxy and wild‐type (normal) starches. A factorial design was used to compare waxy, wild‐type, partial waxy, and blends (10 and 17% amylose) of waxy and wild‐type starches in native states, and after cross‐linking with phosphorus oxychloride, substitution with propylene oxide, and a sequential modification procedure using both approaches. In analyses via the Rapid Visco Analyser (RVA), native waxy wheat starch reached peak viscosity at a significantly lower temperature, and displayed significantly higher viscosity (>3000 cP), than starches of all other genotypes and blends. Hydroxypropylation of waxy wheat starch increased peak viscosity to >3500 cP. In contrast, native and hydroxypropylated wild‐type starches demonstrated peak viscosities of 1000 and 1500 cP, respectively. Cross‐linked waxy starches demonstrated stable viscosities, with no breakdown or setback. With both native and modified starches, partial waxy pasting curves displayed viscosities intermediate between those of waxy and wild‐type, though the same effect was obtained via use of the 17% blend. The 10% native starch blend displayed pasting properties intermediate between those of the partial waxy/17% blend group, and the waxy sample. The results suggest that appropriate selection of amylose contents, ideally formed by blending of waxy and wild‐type starches, and chemical modification method, can result in wheat starches with predictable functional properties for a variety of food and industrial uses.