Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch-Gluten Systems.

ABSTRACT: This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles. An increase in viscosity parameters was observed due to the addition of arabinoxylans to starch with a higher level of damage. Gluten did not influence the effects caused by arabinoxylans. In the sucrose solution, arabinoxylans caused an increase in the viscosity parameters of native starch and starch with higher damage content dispersions. Gluten caused greater viscosity increases when arabinoxylans were added. In water, the addition of

SUBMITTER: Teobaldi AG 

PROVIDER: S-EPMC10930467 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature