A‐ and B‐type starch granules from wheat exhibiting weak, medium, and strong gluten: An investigation of physicochemical, morphological, and in vitro digestion properties

Abstract

AbstractBackground and objectivesIn this study, the characteristics of A‐ and B‐type starch granules from three wheat cultivars exhibiting weak, medium, and strong gluten forces were investigated. It was analyzed the wheat flour chemical composition and gluten content, wet starch extraction yield, and the physicochemical, morphological, and digestion properties of isolated A‐ and B‐type starch granules. The starches were characterized for swelling power, solubility, pasting properties, gel texture profile, thermal properties, relative crystallinity, morphology, and in vitro starch digestibility.FindingsThe starch extraction yield was higher for the wheat sample exhibiting weak gluten force, followed by the samples with medium and strong gluten. There was no difference between the A‐ and B‐type starch granules regarding starch extraction yield. The wheat starch physicochemical properties varied depending on gluten force and starch granule size, specified as A‐type or B‐type. Weak gluten‐containing wheat starch displayed a slower glucose release compared with the medium‐ and strong gluten‐containing samples. A‐type granules exhibited slower in vitro starch digestibility and digestion rate in the small intestine in all cultivars.ConclusionsThe obtained results allow a great application diversity of wheat starch granules through their separation based either on the genotype or on the granule size.Significance and noveltyStarch extraction from wheat with different gluten forces could be an alternative to obtain starch with different characteristics as well as the separation of A‐ and B‐type granules that would fulfill the needs of specific markets.