Abstract
The impact of granule type (A/B-type granule ratio) on the reactivity and physical properties of chemically-modified wheat starch was investigated. Waxy and normal wheat starches were fractionated into highly-purified A- and B-type granule fractions, and reconstituted into fractions possessing pre-defined A/B-type granule ratios (weight basis). Starch granule fractions were derivatized with either propylene oxide (PO) or PO analog (POA), and assessed with respect to molar substitution (MS), swelling, gelatinization, and pasting properties. For POA (MS < 0.025) and PO (MS ≈ 0.1) starch derivatives, no differences in the relative reactivities of A-type and B-type granules or among the reconstituted wheat starches of varied A/B-type granule contents were observed within a genotype. Despite the similar reactivities of reconstituted wheat starch fractions possessing varied A/B-type granule contents, variations in swelling, gelatinization, and pasting properties were observed across the modified reconstituted starch granule fractions. Thus, substitution did not completely eradicate inherent property differences observed between unmodified reconstituted wheat starch granule fractions (based on differing A/B-type granule contents).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
