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The Roles of Starch Structures in the Pasting Properties of Wheat Starch with Different Degrees of Damage
Author(s) -
Wu Fengfeng,
Li Jing,
Yang Na,
Chen Yisheng,
Jin Yamei,
Xu Xueming
Publication year - 2018
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.201700190
Subject(s) - starch , crystallinity , amylopectin , amylose , swelling , chemistry , dissolution , solubility , materials science , wheat starch , granule (geology) , chemical engineering , food science , composite material , organic chemistry , engineering
Wheat starches are ball milled to obtain various levels of damaged starch. The pasting properties, dissolution behavior, granule structures, crystal, and molecular structure of starch with different degrees of damage are investigated. The influence of the mechanical stirring speed on pasting properties of wheat starch is also evaluated. The results show that the pasting viscosity measured by RVA and the gelatinization enthalpy and gelatinization temperature measured by DSC decrease with the enhanced level of damage. With the increase in the degree of damage, the surface of the wheat starch granule is rougher, the shape is more irregular, and more pieces of small particles appeared. There is no change in the crystal type, while the relative crystallinity of the starch significantly negatively correlate with the degree of damage ( p < 0.05). Within the extent of the degree of damage studied in this paper, the minor molecular degradation of amylopectin (AP) is probably induced by mechanical damage. Compared to amylose (AM), the dissolution rate of AP increase with the increased starch damage level. The solubility of wheat starch in cold and hot water and the swelling power in the cold water increase gradually. With the increase in the degree of damage, the differences in the pasting viscosity of the wheat starches with different damage levels could be corrected by altering the mechanical stirring speed.