Amylose Content Of Starch Research Articles

Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber.

Anchote (Coccinia abyssinica (Lam.) Cogn) is a potentially important source of starch and an underutilized root and tuber crop indigenous to Ethiopia. In this study, the physicochemical, morphological, thermal, and rheological properties of native starches isolated from four cultivars of anchote tubers were studied and compared to potato and cassava starches, which were considered as references. The amylose content of anchote starches varied from 15.8–22.3%. The anchote cultivars showed different granule sizes, but all revealed a B-type crystalline structure, identical to potato starch. The phosphorus content of anchote starches ranged from 82–93 mg/100 g and was much higher than that of potato and cassava (60.3 and 5.8 mg/100 g, respectively). This characteristic could govern several functional properties of anchote starches, making them suitable for applications in different types of noodles, glucose syrups, and viscous products. The gelatinization temperature and enthalpy of anchote starches, which ranged from 60.97 °C to 69.33 °C and 16.87 to 18.38 J/g, respectively, were considerably different compared to potato and cassava starches. Significant variations were also observed among the pasting properties of starches from anchote cultivars. They showed a higher stability to heating and shearing, having higher TV (2046 to 2280 mPa·s) and lower BV (248 to 487 mPa·s) values, and a higher final viscosity (3409 to 3686 mPa·s) than potato and cassava, which are important characteristics in food processing and when high gel viscosity is required after cooling. Anchote starch gels exhibited rheological characteristics of true gels, showing much lower (tan δ)1 values and significantly higher viscoelastic moduli than those found in cassava and potato gels. The present study revealed significant differences among the physicochemical properties of anchote starches, depending on the cultivar, and demonstrated their promising potential in food product development and other industrial applications.

Influence of Genotypes and Environment on Physicochemical Properties of Taro (<i>Colocasia esculenta </i>(L.) Schott) Starch

Taro, commonly known as Amadumbe is a traditional Southern African tuber crop. In this study, the influence of genotypes and environment on the physicochemical properties of amadumbe starches were investigated. Nine amadumbe genotypes grown at two different agro-ecological locations were studied. The genotypes had smaller sized (1-5µm) and polygonal starch granules. The amylose contents (0-14%) of amadumbe starches were low and varied significantly due to the variation in growth location and genotypes. Three genotypes namely G2, G20, and G21 seemed to lack the amylose molecule. The crystallinity pattern of starch was not affected by genotype and environment. All tested amadumbe starches showed reflective peaks at 2θ=15o and a doublet at 17° and 18°, typical of A-type starches. Functional properties including water absorption, swelling power, and peak viscosity significantly and positively correlated with amylose contents, which would help in future improvement programme for industrial production of amadumbe.

Physicochemical, Morphological, and Functional Properties of Starches Isolated from Avocado Seeds, a Potential Source for Resistant Starch.

This study compared the physicochemical and functional properties of starches from eight cultivars of avocado seeds. Amylose content, morphology, crystalline structure, swelling power, solubility, thermal and pasting properties, and in vitro digestibility were investigated. The results revealed that the apparent amylose content of starches from avocado seeds varied with different varieties. Light microscopic and scanning electron microscopic examination demonstrated that the eight starches differed slightly in terms of morphology and granule size. The X-ray diffraction and Fourier transform infrared spectroscopy analyses showed that the crystal structure and chemical linkage of the avocado seed starches were similar. However, the pasting, water solubility, and thermal properties of the eight avocado seed starches differed. Importantly, all the starches had high resistant starch content (>60%), with the highest found in Hass seeds (77.83%). To conclude, starch from avocado seeds has a high potential for use in the production of resistant starch.

Morphological, physicochemical, functional, pasting, thermal properties and digestibility of hausa potato (Plectranthus rotundifolius) flour and starch

The aim of this work was to characterize morphological, crystalline property, physicochemical, functional, thermal, pasting, rheological properties, and in vitro digestibility of starch and flour from Plectranthus rotundifolius (Hausa potato). Chemical composition analysis showed a significant difference (p ≤ 0.05) between the Hausa potato starch and flour, and the amylose content of starch (30.44 %) was substantially greater than that of flour (20.57 %). SEM study showed that Hausa potato starch granule size varies from 3.31 μm to 6.61 μm having a morphology of some truncated circular shapes on a smooth granule surface. Hausa potato starch and flour exhibited a similar FT-IR pattern and A-type crystallinity. Howbeit, the relative crystallinity (obtained from XRD) of starch was significantly higher (p ≤ 0.05) than flour. The functional properties, including water and oil absorption capacity and solubility of flour, were significantly higher (p ≤ 0.05) than starch. RVA analysis observed that Hausa potato starch had a higher value in pasting properties compared to its flour. Enthalpy of gelatinization calculated from DSC showed that Hausa potato starch was significantly higher (p ≤ 0.05) than the flour. Hausa potato flour has a significantly greater (p ≤ 0.05) slowly digestible starch and resistant starch value than its starch. The study showed that starch and flour of Hausa potato significantly differed from each other. Better physicochemical and structural properties of Hausa potato starch can be explored as a non-conventional source of starch for various applications, and flour can be used as a useful functional ingredient in the food industry.

Physiochemical and thermal characterisation of faba bean starch

The structure and physicochemical properties of starch isolated from the cotyledon and hull of faba beans and from wheat (as reference) were examined using 16 different methods. The amylose content in faba bean cotyledon and hull starch was 32% and 36%, respectively, and that in wheat starch was 21%. The faba bean cotyledon and hull starch were structurally alike both displaying C-polymorphic pattern, a similar degree of branching and similar branch chain length distributions. Wheat starch had a significantly greater prevalence of short amylopectin chains (DP < 12) and a higher degree of branching. Granules in both faba bean starches exhibited surface cracks and were more homogenous in size than the smoother wheat starch granules. Gelatinisation temperature was higher for the faba bean starches, likely as an effect of high amylose content and longer starch chains delaying granular swelling. Cotyledon starch produced pastes with the highest viscosities in all rheological measurements, probably owing to larger granules. Higher prevalence of lipids and resistant starch reduced the viscosity values for hull starch. For all starches, viscosity increased at faster heating rates. During the rheological analyses, the samples were exposed to different instruments, heating rates and temperatures ranges, differing from standard rheological procedures, which could help predict how different processing techniques effect the final starch textures.Graphical abstract

The effect of dual modification with annealing and Heat Moisture Treatment (HMT) on physicochemical properties of jack bean starch (Canavalia ensiformis)

In this study, the effect of the dual modification with annealing and Heat Moisture Treatment (HMT) on the physicochemical properties of jack bean starch was investigated. Native jack bean starch was modified by the annealing method with a moisture ratio of 1:2 and 1:3 at 50°C, 55°C, and 60°C for 24 hrs. Furthermore, the annealing method was combined with HMT at 30% moisture at 110°C for 16 hrs. The results showed that the dual modification process decreased the whiteness, amylose content, swelling power, solubility, setback viscosity, and breakdown viscosity of the jack bean starch. On the contrary, it led to an increase in the water adsorption, paste clarity, pasting temperature and stability ratio of the starch. The stability ratio of native jack bean starch, the sample treated by the single annealing, and the dual modification were 0.56, 0.62, and 0.86, respectively, indicating that the sample treated with dual modification was more stable at high temperature and shear stress. The dual modification did not affect the crystalline xray diffraction patterns. The findings emphasized the potential of using a dual modification to alternate the characteristic of jack bean starch.

Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties

ABSTRACT Starches isolated from the tef variety (Quncho) were examined for their physicochemical, morphological, thermal, pasting, and thermogravimetric characteristics. Studies revealed that the Quncho tef and maize starches had moisture, fat, total protein, and ash contents of 8.1, 0.59, 0.02, 0.25, and 5.99, 0.61, 0.01, 0.21 g/100 g, respectively. Quncho tef starch had higher phosphorus content (45.1 mg/100 g sample) than corn starch (40.6 mg/100 g sample). Starch purity of Quncho tef was found to be low (91.6 g/100 g), while corn starch was high (93.6 g/100 g). Amylose contents of Quncho tef starch were observed to be lower (22.2 g/100 g) than those of the corn starch (28.4 g/100 g). Variation of amylose contents significantly affects the physicochemical, morphological, and thermal properties of the starches. Quncho tef starch was low T o , T p , T c , Δ T , and Δ H gel values of 33.3°C, 78.2°C, 125.1°C, 91.8°C, and 1.72 J/g, respectively, while commercial corn starch was high T o , T p , T c , ΔT , and Δ H gel values of 34.7°C, 117.9°C, 179.3°C, 144.6°C, and 5.29 J/g, respectively. The initial, peak, and final thermal degradation of Quncho tef and commercial corn starches were 226.58°C,354.45°C, 384.46°C, and 284.65°C, 417.71°C, 536.01°C, respectively. The maximum weight loss percentages of Quncho tef and corn starches were found to be 80.87% and 89.26%, respectively. The heat degradation of Quncho tef and corn starches was heavily influenced by the ratio of amylose to amylopectin content starch. Corn starch granules appeared oval in shape and irregular in shape under scanning electron microscopy, whereas Quncho tef starch granules appeared polygonal or hexagonal in shape and irregular in shape.

3D printing performance using radio frequency electromagnetic wave modified potato starch

In this study, the altered morphology, amylose content, microstructure, viscosity, and thermal properties of potato starch after being modified for different times (5, 10, 15, 20 and 30 mins) by radio frequency electromagnetic wave (RF) were studied. Obtained the most suitable RF modified time for 3D printing. The results showed that the RF treatment roughened the starch surface and reduced the amylose content, viscosity and pasting temperature of the starch. RF-treated starch gels displayed better print performance than untreated potato gels. Furthermore, RF-20 treatment offers better morphology indexes including clarity and the highest stack height, line uniformity and height retention of printed samples due to the fact that the RF treatment rearranges the internal structure of the potato starch granules, making the internal structure more stable and orderly. Overall, the RF treatment is an effective way to modify starch and optimize starch gels for 3D printing.

Integrated Starches and Physicochemical Characterization of Sorghum Cultivars for an Efficient and Sustainable Intercropping Model.

Sorghum has good adaptation to drought tolerance and can be successfully cultivated on marginal lands with low input cost. Starch is used in many foods and nonfood industrial applications and as a renewable energy resource. Sorghum starches with different amylose contents affect the different physicochemical properties. In this study, we isolated starches from six sorghum varieties (i.e., Jinza 34, Liaoza 19, Jinnuo 3, Jiza 127, Jiniang 2, and Jiaxian) and investigated them in terms of their chemical compositions and physicochemical properties. All the starch granules had regular polygonal round shapes and showed the characteristic “Maltese cross”. These six sorghum starches showed an A-type diffraction pattern. The highest amylose content of starch in Jinza 127 was 26.90%. Jiaxian had a higher water solubility at 30, 70, and 90 °C. From the flow cytometry analysis based on six sorghum starch granules, Liaoza 19 had a larger and more complex granules (particle percentage (P1) = 66.5%). The Jinza 34 starch had higher peak (4994.00 mPa∙s) and breakdown viscosity (4013.50 mPa∙s) and lower trough viscosity (973.50 mPa∙s). Jinnuo 3 had higher onset temperature, peak temperature, conclusion temperature, gelatinization enthalpy, and gelatinization range. The principal component analysis and hierarchical cluster analysis based on classification of different sorghum starches showed that Jiniang 2 and Jinnuo 3 had similar physicochemical properties and most divergent starches, respectively. Our result provides useful information not only on the use of sorghum starches in food and non-food industries but for the great potential of sorghum-based intercropping systems in maintaining agricultural sustainability.

A stretchable, compressible and anti‐freezing ionic gel based on a natural deep eutectic solvent applied as a strain sensor

AbstractGlycerin (Gly), a common by‐product in petrochemical industry, is used as hydrogen bond donor. Green organic choline chloride (ChCl) as hydrogen bond acceptor. Natural deep eutectic solvent (NDES) can be prepared with Gly and ChCl. Subsequently, a starch/NDES ionic gel is prepared by in situ free radical polymerization of acrylamide monomer in NDES with starch as the reinforcement. The effects of amylose content in starch and starch addition amount on mechanical properties of ionic gel are analyzed. The results show that starch could be partially dissolved and dispersed in NDES. Compared with the tensile strength of pure NDES gel (about 15 kPa), the tensile strength of starch/NDES ionic gel is increased by 6 times to 90 kPa. It shows good self‐recovery performance after 20 compression cycles. Starch/NDES ionic gel has good thermal stability and frost resistance. In addition, CS4 starch/NDES ionic gel has the highest conductivity. At the same time, starch/NDES ionic gel has been successfully applied to monitor grasping motion of hand, which has the potential of strain sensor. It provides a new green method for the design of electronic products such as electronic skin.

Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )

The present study explored the properties of starches isolated from four different Indian varieties of barnyard millet. The amylose content ranged from 21.27 to 23.30% (db) and was highest for BMV2 (23.30%). The swelling power of millet starch varied from 2.10 to 18.80, while solubility ranged from 1.30 to 14.20. The peak viscosity (2492 RVU), the final viscosity (3832 RVU), and the setback viscosity (2077 RVU) were the highest for BMV3 as compared to that of other starches. The starches exhibited small spherical, large angular, and large spherical granules with A-type crystallinity and an average size of around 10 μm. The degree of crystallinity ranged from 25.7% (for BMV4) to 31.6% (for BMV1). The strong absorption bands from 3255 to 3260 cm−1 were attributed to –OH stretching of the polysaccharide skeleton. A higher yield and purity value suggests that barnyard millet starch can be exploited for commercial starch utilization. Practical applications Starch is the major component of barnyard millet grain. It can be isolated, modified, and used as a relatively cheap and novel source. The potential of native and modified starch in food, as well as non-food industry, can be further exploited. Since the amylose content of barnyard millet starch is high, it can be employed in preparing biodegradable films in combination with a suitable plasticizer.

Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties.

The quinoa flour processing is mostly subject to the properties of starch. Starches from four colored quinoa varieties, including white quinoa (QS-W), yellow quinoa (QS-Y), red (QS-R), and black (QS-B), were compared with respect to their physicochemical properties and in vitro digestibility. Results indicated that QS-B exhibited the highest content of amylose (8.14%) (p<0.05). All starch samples exhibited as irregular sphere with a particle size less than 3µm. Results of the FT-IR and X-ray showed that the short-range order of the four quinoa starches exhibited no significant difference; all starches showed a typical A-type diffractrometric pattern and was not affected by seed color, and QS-Y had the highest relative crystallinity (34.3%) (p<0.05). In addition, QS-W reflected the highest solubility (6.32%) and QS-Y showed the highest swelling power (19.45g/g) (p<0.05). QS-Y also presented a higher ΔH value (11.46 J/g) (p<0.05), while QS-R peak temperature and peak G' were the lowest. Besides, QS-B had the highest slow-digestible starch (SDS) and resistant starch (RS) content, while the lowest estimated glycemic index (eGI) value (p<0.05). Also, there was a negative correlation between hydrolysis rates and amylose content of quinoa starch. PRACTICAL APPLICATION: Due to the low gelatinization temperature of quinoa starch, it can be used to both produce and improve instant and fast food products. Quinoa starch particles are small, and Pickering emulsions and additives have potential application values. Red quinoa contains easily digestible starch, which can be a good food choice for infants and the elderly, while white quinoa starch has less swelling power and can be used in noodle products. The results of this study can help to underpin the study of quinoa nonstarch components versus starch component.

Glycolate catabolic bypass pathway integration in rice could be effective in lowering photorespiratory rate with modulating starch content and grain quality

Photorespiration, which is prevalent under higher temperature and arid conditions, significantly affects crop productivity by reducing yields up to 50% in C3 crops like rice under severe stress conditions. This is primarily attributed to a reduction in net photosynthetic rate (PN). Rice flag leaf photosynthesis is the primary supplier of sugar to the maturing spikelets after anthesis. This study evaluated the grain quality traits and starch content of the wild type (WT) and transgenic rice generated by introducing Escherichia coli (E. coli) glycolate catabolic pathway bypassed (GCPB) through agrobacterium mediated transformation. Leaf soluble protein, photosynthetic CO2 assimilation rate, leaf non-structural carbohydrate content, grain quality traits such as hulling and milling percentages, head rice recovery, water uptake, volume expansion, alkali spreading value, gel consistency, grain breadth, grain starch content and amylose content were affected to a great extent in GCPB transgenic plants (T4). This study indicates the possible role of photorespiratory bypass mechanism in the regulation of source-sink communication, starch biosynthesis and grain quality in rice.

Effect of tempering drying on the physicochemical properties of paddy rice

To clarify the quantitative relationship between tempering drying parameters and physicochemical properties of paddy rice, as well as optimize the paddy rice drying process, a quadratic regression orthogonal rotational combination test was applied in this study. The initial tempering moisture content of paddy rice, tempering temperature, and tempering duration were test factors, and the amylose starch content, alkali spreading value, and gel consistency were test indicators. It is shown that under the conditions of the initial tempering moisture content of paddy rice was 20.5%, the tempering temperature was 43 °C, and the tempering duration was 3.39 h, the amylose starch content, alkali spreading value, and gel consistency were 17.83%, 7.08 grade and 86.4 mm respectively. The average error between the actual value and the optimized theoretical value was 4.06%, indicating that the regression model was accurate and the physicochemical properties of rice were improved under the optimal process conditions. Then, the visual prediction model for the physicochemical properties of rice was established based on BP (Back Propagation) and GA-BP (Genetic Algorithm-BP) neural networks respectively, and compared with the regression model established by Design-Expert software. The results showed that the root mean square error, mean absolute error, and mean absolute percentage error of GA-BP were lower.

Applications of Spectrum Analysis in Banana Starch and Resistant Starch

Starch, a natural polymer compound, is formed by glucose molecules. The structure of starch from different sources is not same. Spectral technology has been widely used in the researches of starch structure because of its high sensitivity and accuracy, strong characteristic and non-destructive properties. Currently, the reviews on structure and properties of resistant starch (RS) by spectrum analysis are rarely reported. Therefore, the objective of this review is to summarize the applications of ultraviolet-visible absorption spectra, infrared absorption spectra, nuclear magnetic resonance, mass spectrometry and X-ray diffraction in banana resistant starch (BRS). Firstly, the principles and characteristics of each spectrum analysis technique are outlined. Then, their applications in the researches of amylose content, molecular structure, crystal type and crystallinity of banana starch and resistant starch are described. It is hoped that this review will provide a reference for the applications of spectrum analysis in the investigations of starch and resistant starch.

Effect of heat-moisture treatment on the physicochemical properties of native canistel starch

The modification process in starch can improve starch characteristics and expand its application into food products. The objective of this research was to study the effect of heat moisture treatment (HMT) modification on the properties of new canistel starch and study their potential application to food products. The research methods were isolating the native starch and modifying it using HMT modification. Pasting profile, moisture content, starch and amylose content, yield, color, granule morphology, and crystallinity properties of native and HMT canistel starches were analyzed. Statistical analysis showed that HMT modification increased the initial and peak temperatures of gelatinization, peak time, trough viscosity, final viscosity, and setback value. However, it decreased peak viscosity and breakdown levels. In addition, this modification significantly reduced the yield, brightness, and amylose content of canistel starch. HMT modification made a more tenuous structure than native starch, however it did not change spherical shape and small size of the granules. Also, HMT-modified canistel starch had higher crystallinity degree than native starch. Based on these obtained properties, native canistel starch was suitable for frozen food, whereas HMT starch can be applied in noodle processing and as a thickener.

Investigation of physico-chemical properties of native and gamma irradiated starches

Starch is one of the most abundantly found carbohydrates in cereals, roots, legumes and fruits located in amyloplasts of plants. Native starch comprises of amylose, a linear α-glucan with α-1,4-linkage and amylopectin, a branched polysaccharide with both α-1,4-linkage and α-1,6-linkage. In food industries, the native starch is modified to manufacture the desired quality of starchy foods by means of physical, chemical, and enzymatic modification techniques. Gamma irradiation technique is one among the physical modifications of starch which is extensively used for the modification of native starch as it is rapid, less toxic and cost-effective technique. When starch is radiated with gamma rays, it is observed to produce free radicals owing to cleavage of amylopectin branches and exhibit variation in their physicochemical properties. In this study, commercially available corn, rice, and potato starch were irradiated with 10 kGy dose of gamma radiation and changes in their physicochemical properties were investigated. Native and irradiated starch was subjected to enzymatic hydrolysis with bacterial α-amylase (150 U/mL). The highest starch hydrolysis was observed for irradiated rice starch (17.03%). Amylose content of irradiated starch decreased by 3–4 %. The optical microscopic images showed the surface erosions of the irradiated starch and differential scanning calorimeter (DSC) revealed the thermal transition temperatures. Overall, starch hydrolysis and amylose content showed inverse correlation between them. Further studies regarding the effect of storage on gamma irradiated starch can help to gain new insights into the usage of modified starches in the manufacture of processed foods.

Structural properties of starch from single kernel of high-amylose maize

Cereal grain weight is an important agronomic character, influencing crop yield and quality. The high-amylose cereals usually have grains with different weights. However, it is unclear whether starches from kernels with different weights have different structural properties. In the research, the amylose content, amylopectin structure, crystallinity, and thermal properties of single-kernel starch were investigated in two high-amylose maize inbred lines, and the relationship between amylose/amylopectin content and kernel weight and the differences of starches from kernels with different weights were analyzed. The results showed that kernel weight had significantly positive relationship with amylose content and amylopectin B3+ chains (DP > 36) and average branch-chain length and negative relationship with amylopectin A chains (DP6-12) and B1 chains (DP13-24). The amylopectin A and B1 chains, relative crystallinity, and ordered degree had positive relationship with each other. The amylose content, amylopectin B3+ chains and average branch-chain length, and gelatinization temperature range were positively correlated with each other. Starches from kernels with different weights had different amylose contents, amylopectin structures, and thermal properties. The above results would offer references for breeding of high-amylose cereal crops and applications of grains with different weights.

Differential fermentation of raw and processed high-amylose and waxy maize starches in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)

This study aimed to evaluate the colonic fermentation profiles of both high-amylose and waxy maize starches in raw, cooked, and cooked-cooled forms, as measured by changes in short-chain fatty acid production and microbiota composition, using the Mucosal-Simulator of the Human Intestinal Microbial Ecosystem (SHIME). Adding starch (6 g/L) to basal feed promoted butyrate production in SHIME proximal and distal colon vessels. The cooked high-amylose starch induced the highest butyrate production in both colon vessels, while the cooked waxy starch induced the highest butyrate production in the distal but not the proximal colon vessel. All starch preparations increased Bifidobacteriaceae abundance in the proximal colon vessel (2- to 6-fold) and the Firmicutes/Bacteroidetes ratio. The cooked high-amylose starch increased Akkermansiaceae abundance in the distal (2-fold) but not the proximal colon vessel. The results indicate the cooking and cooling effect on starch fermentation outcome in successive colon regions depends on the starch amylose content.

Registration of ten soft red winter waxy wheat germplasm lines

AbstractWaxy wheat carries null alleles at the three Wx loci encoding the granule‐bound starch synthase I and produces endosperm starch composed of mostly amylopectin with less than 5% amylose. The USDA‐ARS developed and released 10 soft red winter (SRW) waxy wheat germplasm lines, SWQL‐K‐ABD‐1, SWQL‐K‐ABD‐2, SWQL‐K‐ABD‐3, SWQL‐K‐ABD‐4, SWQL‐K‐ABD‐5, SWQL‐W‐ABD‐1, SWQL‐W‐ABD‐2, SWQL‐W‐ABD‐3, SWQL‐W‐ABD‐4, SWQL‐W‐ABD‐5 (Reg. no. GP‐1061 to Reg. no. GP‐1070, PI 698615 to PI 698624), by the introgression of the null alleles at the Wx loci from a soft spring waxy wheat germplasm to two SRW wheat cultivars adapted to the eastern region of the United States. Ten waxy wheat germplasm lines were selected from BC4 or BC5 derivatives of the SRW wheat cultivars ‘Kristy’ and ‘Wilson’ (99ID490/5*Kristy and 99ID490/6*Wilson). The kernel hardness and starch amylose content of 10 SRW waxy wheat germplasm lines ranged from 34.1 to 63.1 and 2.5–7.2%, respectively, while those of wild types and SRW wheat parents carrying the functional alleles at the three Wx loci ranged from 33.9 to 60.4 and 26.8–27.0%, respectively. The starch of the waxy wheat germplasm lines exhibited a lower pasting temperature, higher peak viscosity, and lower setback value than the corresponding wild‐type wheat starch. These waxy wheat germplasm lines would be useful for the development of SRW wheat cultivars carrying different null alleles at the Wx loci that are adapted to the eastern region of the United States.