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Relationship between physicochemical and rheological properties of starches from Indian wheat lines
Author(s) -
Shevkani Khetan,
Singh Narpinder,
Singh Sandeep,
Ahlawat Arvind Kumar,
Singh Anju Mahendru
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02787.x
Subject(s) - amylose , food science , chemistry , rheology , starch , swelling , retrogradation (starch) , materials science , composite material
Summary Starches from nine Indian wheat lines were evaluated to study the relationships between physicochemical and rheological properties. Large granules (>15 μm) were present in the highest proportion followed by medium (5–15 μm) and small granules (<5 μm). Amylose content ranged between 27.4 and 37.2%. Starch with the highest proportion of large granules (68.9%) showed higher values of G′ peak (576 Pa) and G′ final (432 Pa). Amylose content showed positive relationships with retrogradation, gel firmness, gumminess and adhesiveness while negative with springiness. Cooked starch pastes with the highest amylose content (37.2%) had higher Δ H ret (0.88 J g −1 ), G′ ret (361 Pa), adhesiveness (1.48 Ns), firmness (0.45 N) gumminess (0.22 N) and the lowest springiness (0.88). Amylose–lipid complex (AML) dissociation showed negative relations with swelling power, G′ peak , G′ breakdown and breakdown viscosity ( r = −0.779, −0.66, −0.771 & −0.775, respectively, P < 0.05) while positive relationship with pasting temperature ( r = 0.775, P < 0.05).