Abstract
The effect of sowing time of three facultative wheat varieties (late autumn or spring) on the content and properties of arabinoxylans (AX) adsorbed on the surface of starch granules in the process of washing out from flour, and the impact of AX on physicochemical properties of starch and filtration performance of enzymatic starch hydrolysates were determined in this study. The differential scanning calorimetry (DSC) was used to assess the susceptibility of native starches and starches deprived of AX to gelatinization and hydrolysis by α-amylase (under conditions used in industry). Processes of amylose–lipid complexes (AML) dissociation and re-association were monitored to determine values of transition enthalpy (ΔH), temperatures of the onset (To), peak (Tp) and completion (Tc) of the transition as well as to calculate ΔTr (Tc − To). The time of wheat sowing affected properties of AX associated with starch granules that in turn influenced the characteristics of starch and its enzymatic hydrolysates. The presence of AX in starch granules negatively affected filtration of glucose syrups obtained under the same conditions as in industry.
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