Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties.

ABSTRACT: Large (A) and small (B) granules of wheat starch were separated and their morphological, thermal, structural and pasting properties were investigated. The pasting properties of starches from two wheat varieties showed significant differences. For wheat variety C-306, the unfractionated starch showed higher peak, trough, breakdown, final, and setback viscosities than the starch isolated from wheat variety WH-147. On the contrary, unfractionated starch of variety WH-147 has higher pasting temperature than the starch of the variety C-306. Differential scanning calorimetry results showed that unfractionated starch exhibited the higher gelatinization enthalpy, peak and conclusion temperatures than the isolated A- and B-starch granules from both the varieties. Scanning electron microscopy result

SUBMITTER: Kumar R 

PROVIDER: S-EPMC5502034 | biostudies-literature | 2017 Jul

REPOSITORIES: biostudies-literature