Non-waxy Wheat Research Articles

Difference in Starch Structure and Physicochemical Properties between Waxy Wheat and Non-Waxy Wheat Subjected to Temporary Heat Stress during Grain Filling

The formation process of starch in the grain is influenced by both genetic characteristics and environmental factors, which can affect starch quality. Waxy wheat Yangnuo1 (YN1) and non-waxy wheat Yangmai15 (YM15) were subjected to heat stress at the early, medium, and late grain-filling stages using artificial intelligence temperature control. Heat stress increased the short-chain content of amylopectin in both cultivars and decreased their amylose contents. The effect of heat stress on the wheat amylopectin structure was most pronounced 16–20 days after anthesis (DAA). The crystallinity and enthalpy of starch decreased, as did the swelling potential, solubility, and transmittance, but the retrogradation degree showed an opposite trend after heat stress. Compared with YM15, YN1 exhibited superior physical and chemical properties as well as anti-aging properties of starch and consequently had greater thermal stability under heat stress due to its higher degree of branching. The most sensitive stage to heat stress for yield was 6–10 DAA, which resulted in significant decreases in grain number and 1000-grain weight, followed by 16–20 DAA, which resulted in a significant decrease only in 1000-grain weight. Our study indicated that heat stress during the early stage of grain filling resulted in a decrease in both grain weight and yield, whereas during the middle stage of grain filling, it led to a decline in starch quality, especially in non-waxy wheat.

Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems.

Waxy starch with a modified amylose-to-amylopectin ratio is desired for a range of applications in food and non-food industries; however, yield performance and grain quality characteristics of waxy wheat cultivars are usually inferior in comparison to advanced non-waxy cultivars. In this study, we compared waxy (‘Eldija’, ‘Sarta’) and non-waxy (‘Skagen’, ‘Suleva DS’) winter wheat cultivars grown under high and low-input farming systems over two cropping seasons by evaluating their yield and grain quality, including flour, dough, and starch physicochemical properties. The yield of waxy cv. ‘Sarta’ was significantly lower compared to the non-waxy cultivars across all trials; however, waxy cv. ‘Eldija’ had a similar yield as non-waxy cultivars (except under high-input conditions cv. ‘Skagen’). Moreover, no significant differences were observed between protein and gluten content of waxy and non-waxy cultivars. Low amylose content typical for waxy wheat cultivars highly correlated (r ≥ 0.8) with lower falling number, flour yield and sedimentation values, lower nitrogen % used for grain, higher flour water absorption and flour particle size index. In general, properties dependent on starch structure demonstrated consistent and significant differences between both starch types. The prevailing heat waves during the grain filling period decreased grain test weight but increased protein and gluten content and caused gluten to be weaker. Dough development time at these conditions became longer, dough softening lowered and starch content decreased, but A-starch, starch peak and final viscosity values increased. Low-input farming had a negative effect on grain yield, grain nitrogen uptake and grain test weight but increased phosphorus content in grain. The unique dough mixing properties of waxy cultivar ‘Eldija’ suggest that it could be used in mixtures along with non-waxy wheat for dough quality improvement.

Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours

Two soft white varieties of waxy wheat flours, Waxy Penawawa and Waxy Alpowa, were extruded with different moisture contents (MC), screw speeds (SS), temperatures, and screw profiles (SPs) to identify differences in their extrusion characteristics. An attempt was also made to compare them with a regular non-waxy wheat flour. No significant difference was identified between the two varieties of soft white wheat used. However, it was found that the soft white waxy wheat flour had the potential to have radial expansion ratios that were similar to non-waxy varieties (>4.0) with relatively less specific mechanical energy input (approximately 200 kJ/kg). Extrusion of soft white waxy wheat varieties was found to be more cost-effective when compared with the extrusion of conventional wheat flour extrusion.

Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread

Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province. In order to fully interpret the improvement effect of waxy cultivar Jinuo116, the main food such as dry noodles, quick-frozen noodles and steamed bread were prepared by mixing Jinuo116 flour with different fine flour and whole meal flour, and its improving adaptability was conducted. The quality stability of Jinuo116 planted in six ecological zones had been analyzed firstly, the variable coefficient of grain hardness and protein content were lower 5.0%, wet gluten content was 10.82%. For starch pasting properties, the variable coefficient of peak time was only 1.51%, other pasting properties were all lower 7.59%. For dough properties, the variable coefficient of water absorption was very low (only 0.68%), while that of stability time, weakness and Farinograph Quality Index were 22.82%, 12.80% and 17.95%, respectively. These showed that Jinuo116 had stable grain characteristics, dough rheological properties and starch gelatinization. Then the quality of noodles and steamed bread of mixing flour was identified by blending Jinuo116 flour into non-waxy wheat flour such as Jimai22, Jimai229, Jimai44 and Jizimai1, and showed that Jinuo116 flour could greatly improve the viscoelasticity and smoothness of dry noodles and quick-frozen noodles, and the appending proportions were changed based on the different gluten strength of non-waxy varieties, and the range of blending ratio was from 20% to 40%. While considering the integrated qualities of noodles, the appropriate ratio should be controlled at about 30%. Quality characteristics such as hardness, viscoelasticity, smoothness of noodles made of purple whole meal flour had been improved obviously, and the noodles had better taste quality, so the suitable proportion of flour blending was 20%. The internal structure, toughness and viscosity of steamed bread made of purple whole meal flour were improved markedly, and the best internal quality characteristics were got when the adding proportion was 20%. For its good quality properties especially the outstanding starch characteristics, Jinuo116 flour could be used as blending flour to improve the food quality made of non-waxy wheat.

Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

AbstractBackground and objectivesTwo varieties of hard red spring waxy wheat were extruded with varying barrel temperatures, screw speeds, feed moistures, and screw profiles to determine their extrusion processing characteristics. A nonwaxy control wheat was also extruded to examine differences that occur in the extrusion of waxy wheat.FindingsIt was found that radial expansion ratios of waxy wheat were approximately 4.5 with specific conditions and were similar to expansion ratios obtained from nonwaxy wheat. However, specific mechanical energy requirements for nonwaxy wheat far exceeded both of the waxy wheat varieties to produce this expansion. In doing so, the nonwaxy wheat also produced extrusion pressures that were nearly double that of pressures generated from waxy wheat.ConclusionsThe results demonstrated that hard red waxy wheat may offer a low‐energy extrusion alternative to conventional wheat flour extrusion.Significance and noveltyThis study highlights the differences in the processing energy consumption between hard red waxy wheat and nonwaxy wheat. The results demonstrate that waxy wheat may offer lower operational costs for extrusion and presents excellent potential in the development of new consumer food products.

Comparison of Endosperm Amyloplast Development and Degradation in Waxy and Non-waxy Wheat

The waxy wheat shows special starch quality due to high amylopectin content. However, little information is available concerning the development and degradation of amyloplast from waxy wheat endosperm. To address this problem, waxy wheat variety, Yangnuo 1, and a non-waxy wheat variety, Yangmai 13, were chosen to investigate the development and degradation of endosperm amyloplast during wheat caryopsis development and germination stage respectively using histochemical staining and light microscopy. Changes of morphology, the soluble sugar and total starch content were indistinguishable in the process of caryopsis development of two wheat varieties. The developing endosperm of non-waxy was stained blue-black by I2-KI while the endosperm of waxy wheat was stained reddish-brown, but the pericarp of waxy and non-waxy wheat was stained blue-black. In contrast to nonwaxy wheat, endosperm amyloplast of waxy wheat had better development status and higher proportion of small amyloplast. During seed germination many small dissolution pores appeared on the surface of endosperm amyloplast and the pores became bigger and deeper until amyloplast disintegrated. The rate of degradation of waxy wheat endosperm amyloplast was faster than non-waxy wheat. Our results may also be helpful to the use of waxy starch in food and nonfood industry.

Grain Yield, Starch Content and Activities of Key Enzymes of Waxy and Non-waxy Wheat (Triticum aestivum L.)

Waxy wheat has unique end-use properties; however, its production is limited due mainly to its low grain yield compared with non-waxy wheat. In order to increase its grain yield, it is critical to understand the eco-physiological differences in grain filling between the waxy and non-waxy wheat. In this study, two waxy wheat and two non-waxy wheat cultivars were used to investigate the differences in starch-associated enzymes processes, sucrose and starch dynamics, yield components, and the final grain yield. The results indicated that the mean total grain starch and amylose content, the average 1000-kernel weight and grain yield of the waxy wheat were lower than those of the non-waxy wheat at maturity. The amylose content was significantly and positively correlated with the activity of GBSS (r = 0.80, p < 0.01). Significant positive correlation also exists among activities of AGPase, SSS, GBSS, and SBE, except for GBSS-SBE. In summary, our study has revealed that the reduced conversion of sucrose to starch in the late grain filling stage is the main cause for the low kernel weight and total starch accumulation of the waxy wheat. The reduced conversion also appears to be a factor contributing to the lower grain yield of the waxy wheat.

Biosynthesis and Regulation of Wheat Amylose and Amylopectin from Proteomic and Phosphoproteomic Characterization of Granule-binding Proteins.

Waxy starch has an important influence on the qualities of breads. Generally, grain weight and yield in waxy wheat (Triticum aestivum L.) are significantly lower than in bread wheat. In this study, we performed the first proteomic and phosphoproteomic analyses of starch granule-binding proteins by comparing the waxy wheat cultivar Shannong 119 and the bread wheat cultivar Nongda 5181. These results indicate that reduced amylose content does not affect amylopectin synthesis, but it causes significant reduction of total starch biosynthesis, grain size, weight and grain yield. Two-dimensional differential in-gel electrophoresis identified 40 differentially expressed protein (DEP) spots in waxy and non-waxy wheats, which belonged mainly to starch synthase (SS) I, SS IIa and granule-bound SS I. Most DEPs involved in amylopectin synthesis showed a similar expression pattern during grain development, suggesting relatively independent amylose and amylopectin synthesis pathways. Phosphoproteome analysis of starch granule-binding proteins, using TiO2 microcolumns and LC-MS/MS, showed that the total number of phosphoproteins and their phosphorylation levels in ND5181 were significantly higher than in SN119, but proteins controlling amylopectin synthesis had similar phosphorylation levels. Our results revealed the lack of amylose did not affect the expression and phosphorylation of the starch granule-binding proteins involved in amylopectin biosynthesis.

Comparison of Structural Development and Biochemical Accumulation of Waxy and Non-waxy Wheat Caryopses

This study was conducted to compare structural development and biochemical accumulation of waxy and non-waxy wheat (NW) caryopses. The caryopses’ microstructure of the waxy wheat (WW) and NW cultivars at different developmental stages were observed under light, fluorescence, and scanning electron microscope. The results were as follows: Compared with NW,WWhad a shorter maturation duration, which was reflected in several following characteristics. Programmed cell death of the pericarp began earlier, and the chlorophyll-containing layer in the pericarp was smaller. Vacuoles in chalazal cells accumulated more tannins at different developmental stages. Starch granules and protein bodies in the endosperm showed a higher accumulation level in developing caryopses, and aleurone cells were larger in size with larger numbers of aleurone grains. An analysis of the element content indicated that the mineral elements Mg, P, K, and Ca exhibited a higher content, while the heavy elements Cr, Cd, and Pb exhibited a lower content in the aleurone layer.

Comparison of Endosperm Starch Granule Development and Physicochemical Properties of Starches from Waxy and Non-Waxy Wheat

Starch granule development and physicochemical properties of starches in waxy wheat and non-waxy wheat were investigated in this article. Starch granules in waxy wheat endosperm showed an early developmental process. Compared with non-waxy wheat starch granules (round-shaped), waxy wheat starch granules (ellipse-shaped) were larger and contained more B-type granules. According to the granule size, starch granules were divided into two groups in waxy wheat, but were divided into three groups in non-waxy wheat. Compared with non-waxy wheat starch, waxy wheat starch had higher swelling power, gelatinization temperatures (To, Tp, Tc), and relative degree of crystallinity. They showed similar ordered structures on external regions of starch granules. Additionally, waxy wheat starch had a higher proportion of double-helical components and a lower proportion of single-helical components than non-waxy wheat starch. Based on the previous results, it was concluded: (1) waxy wheat and non-waxy wheat not only differed in starch granule development, but also in physicochemical properties of starches; (2) waxy wheat had more potential value for producing traditional products than non-waxy wheat.

Expression profiles of genes involved in starch synthesis in non-waxy and waxy wheat

Non-waxy and waxy types of wheat were used to study the expression profiles of genes involved in starch synthesis. During grain development, expression profiles and levels of AGPL and AGPS genes were similar to each other. SSI expression remained constant during the late grain development, while expression of SSII and SSIII was higher over the early to middle and middle grain development, and the GBSSI was actively expressed during the entire grain development. SBEIIa was higher expressed during early to middle stage, SBEIIb was active in middle and SBEI during middle to late grain development. During the entire grain development, expression levels of GBSSI and SSIII genes were higher in non-waxy type of wheat, while those of SBEI and SBEIIb were lower in the non-waxy type of wheat. Expression of all genes involved in starch synthesis was stage-specific and tissue-specific. In addition, the expression profiles of genes encoding starch synthase were in agreement with the activity changes of starch synthase during grain development.

Effects of Accelerated Aging on Physiological and Biochemical Characteristics of Waxy and Non-waxy Wheat Seeds

Experiments were conducted to evaluate the physiological and the biochemical characteristics of waxy wheat seeds under accelerated aging conditions. Five waxy wheat lines, which were Waxy 1, Waxy 4, Waxy 8, Waxy 9, and Waxy 15; and five non-waxy wheat lines: S-39, 04J89, Jan-81, III42-4, and III 10 were studied. The seeds were subjected to accelerated aging at 40°C, 45°C, 50°C, 55°C, and 60°C, and 90% relative humidity for 0, 2, 4, 6, and 8 days, respectively. The results showed a gradual increase in conductivity and decrease in germination rate during accelerated aging. SOD, POD and CAT activities increased at low-grade treatment, but decreased at severe treatment. On the other hand, the soluble protein content decreased at 45°C, but successively increased, then decreased 50 °C. From the above study, it showed that 90% RH at 55 °C was the best accelerated aging condition for optimum efficiency in a shorter period.

Phenolics in the bran of waxy wheat and triticale lines

The present study was designed to determine total phenolic acid contents (TPC) and compositions of bran from newly developed near-isogenic waxy wheat and triticale translocation lines. Two waxy wheat sets, Svevo (durum) and N11 (bread wheat), consisting of partial and waxy null lines and four sets of triticales (GDS7, Trim, Rhino and Rigel) having translocations at 1A.1D and 1R.1D with high molecular weight glutenin subunits (HMW-GS) 5 + 10 and 2 + 12 were investigated. Similar to non-waxy wheat, ferulic acid was the predominant phenolic acid found in waxy wheats analyzed. Two other major phenolics include p-coumaric and vanillic acids followed by lesser quantities of syringic acid. Waxy lines had higher TPC than the parent line in the N11 set, whereas the Svevo set showed the opposite trend. TPC of waxy bread wheats were correlated with amylose fractions in which the order was complete waxy < double waxy nulls < single waxy nulls. Lines with HMW-GS 2 + 12 have lower TPC than other lines in each group of triticales, except the Trim set. TPC was negatively correlated ( r = −0.41; p > 0.1) with bran yields in triticale lines studied, indicating that variation in phenolics was not only due to bran yields but also to genotypic differences.

Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called “waxy wheat”. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.

Comparison of Waxy vs. Nonwaxy Wheats in Fuel Ethanol Fermentation

ABSTRACTFermentation performance of eight waxy, seven nonwaxy soft, and 15 nonwaxy hard wheat cultivars was compared in a laboratory dry‐grind procedure. With nitrogen supplements in the mash, the range of ethanol yields was 368–447 L/ton. Nonwaxy soft wheat had an average ethanol yield of 433 L/ton, higher than nonwaxy hard and waxy wheat. Conversion efficiencies were 91.3–96.2%. Despite having higher levels of free sugars in grain, waxy wheat had higher conversion efficiency than nonwaxy wheat. Although there was huge variation in the protein content between nonwaxy hard and soft wheat, no difference in conversion efficiency was observed. Waxy cultivars had extremely low peak viscosity during liquefaction. Novel mashing properties of waxy cultivars were related to unique pasting properties of starch granules. With nitrogen supplementation, waxy wheat had a faster fermentation rate than nonwaxy wheat. Fermentation rates for waxy cultivars without nitrogen supplementation and nonwaxy cultivars with nitrogen supplementation were comparable. Ethanol yield was highly related to both total starch and protein content, but total starch was a better predictor of ethanol yield. There were strong negative relationships between total starch content of grain and both yield and protein content of distillers dried grains with solubles (DDGS).

A comparison of waxy versus non-waxy wheats in diets for weaner pigs: effects of particle size, enzyme supplementation, and collection day on total tract apparent digestibility and pig performance

An experiment with a 2 × 2 × 2 factorial arrangement of treatments was conducted to examine effects of wheat (waxy versus non-waxy), particle size (mean particle size 580 μm versus 920 μm), and supplementation of enzyme (with or without xylanase + β-glucanase) on the coefficient of total tract apparent digestibility (CTTAD) measured at both 7 and 21 days after weaning. Waxy wheat contained less crude protein (CP), less starch, a lower amylose:amylopectin ratio, more non-starch polysaccharide (NSP), and had a higher in vitro extract viscosity than non-waxy wheat. Pigs fed the waxy wheat had a higher CTTAD of starch ( P < 0.05) and tended to have a higher CTTAD of crude protein ( P = 0.058). The reduction in particle size significantly increased the CTTAD of starch ( P < 0.001). The CTTAD of gross energy (GE) was not influenced by different wheat type or particle size. The enzyme improved the CTTAD of starch ( P < 0.01) and tended to improve the dietary digestible energy (DE) content ( P = 0.056), but not that of other dietary components. However, the efficacy of the enzyme on DE content tended to influenced by a wheat by enzyme interaction ( P = 0.069), such that the enzyme more effectively improved DE content with the waxy wheat (16.3 MJ/kg dry matter (DM) versus 15.6 MJ/kg DM) compared to the non-waxy wheat (15.8 MJ/kg DM versus 15.8 MJ/kg DM). The CTTAD of CP was influenced by a particle size by enzyme interaction ( P < 0.01), such that enzyme supplementation increased the CTTAD of CP in a larger particle-sized diet (0.74 versus 0.72), while it decreased the CTTAD of CP in a finer particle-sized diet (0.71 versus 0.75). The CTTAD of CP but not starch and gross energy was increased at 21 days compared to that at 7 days after weaning. No significant effects of wheat, particle size, and enzyme were observed on daily gain, feed intake, and feed efficiency, although a wheat by enzyme interaction for daily gain ( P < 0.05) and a wheat by particle size × enzyme interaction for feed intake ( P < 0.05) were observed. In conclusion, waxy wheat, a smaller particle size, and enzyme supplementation were beneficial for starch digestibility, and weaned pigs increased their ability to digest protein with increasing age.

Effect of Wheat Starch Characteristics on the Gelatinization, Retrogradation, and Gelation Properties

The objective of this study was to clarify the relationship between amylose content and the gelatinization, retrogradation, and gelation properties of starch using wheat starches differing in amylose content. Starches were prepared by reciprocal crossing between waxy and non-waxy wheat, and mixing waxy and non-waxy wheat starch. Gelatinization temperature and endothermic enthalpy measured by differential scanning calorimetry correlated negatively with amylose content. Mixed starches showed significantly lower gelatinization onset and peak temperature than F 1 starches with the same amylose content. Rapid Visco Analyser measurement showed that F 1 starches had a higher peak viscosity than waxy and non-waxy wheat starches, and mixed starches had characteristic profiles with two low peaks. The rheological properties of 30% and 40% starch gels were measured using mixed starches with an amylose content of 5, 10, 18, 20, 23, and 25%. The slight difference in amylose content contributed greatly to the elastic component in starches forming a gel network. For 40% starch gels, mixed starch with lower amylose rapidly developed rigidity and had a higher rate constant of starch retrogradation. The proportion of waxy starch in the mixture played a major role in starch gel properties. Some of the gelatinization and gelation properties differed between mixed starch and simple starch isolated from cultivars, even though they have similar amylose content.

Physicochemical and Functional Properties of Tetraploid and Hexaploid Waxy Wheat Starch

AbstractWaxy wheats possess unique starch functional properties that may be useful in specific end‐uses. To assess the physicochemical, thermal, and pasting properties, starches from seven waxy genotypes originating from two wheat classes, tetraploid durum and hexaploid hard red spring (HRS), were evaluated and compared with their counterpart non‐waxy wild types. The amylose content ranged from 2.3% to 2.6% in waxy durum lines, compared to 29.2% in normal durum control, and 2.1% to 2.4% in waxy HRS, compared with 26.0% in normal HRS control. Significant differences in the degree of crystallinity were observed between the waxy and control starches, despite similar A‐type X‐ray patterns, although differences between the two wheat classes were non‐significant. Both, control and waxy starches displayed an X‐ray peak corresponding to the amylose‐lipid complex, but the intensity of the peak was markedly lower in the waxy starches. The waxy durum starches exhibited the highest transition temperatures as measured by Differential Scanning Calorimetry (DSC), whereas, the enthalpy of gelatinization of most waxy genotypes was statistically higher than that of the controls. All waxy starches displayed high peak viscosity, high breakdown, and low setback profile as measured by the Rapid Visco Analyser (RVA). Texture analysis of RVA gels revealed significant differences between waxy and non‐waxy wheats, as well as between waxy tetraploid and hexaploid wheats, confirming that the nature and class of wheat starch would play a significant role when using waxy wheat blends in different wheat‐based products.

Functional properties of waxy wheat flours: genotypic and environmental effects

A set of waxy (amylose-free) experimental spring wheats (Triticum aestivum L.) of diverse parentage were grown, along with two nonwaxy and two partial waxy check cultivars, at diverse North American cultural environments. Grain yield and functional attributes of derived flours were determined. Average grain yield of the waxy lines did not differ significantly from the average yield of the check cultivars, but significant differences were observed amongst the waxy lines. Grain hardness varied significantly amongst the waxy lines, and both hard and soft textured waxy lines were identified. Analysis of flour quality traits showed few differences between waxy lines and check cultivars for traits primarily related to protein concentration or protein quality, but many significant differences between properties primarily dependent upon starch structure, or related to milling behavior. Protein-related quality attributes of waxy wheats demonstrated environmental and genotypic variances similar to those typical of non-waxy wheats. Starch-related quality attributes of waxy wheats showed remarkable stability across environments, but some significant genetic variation was observed. End-users interested in employing waxy wheats should be able to select desired waxy lines, and feel confident that the starch-related functional properties will be environmentally stable. Published by Elsevier Science Ltd.

Comparison of Physical Properties of Wheat Starch Gels with Different Amylose Content

ABSTRACTThe effects of amylose content and other starch properties on concentrated starch gel properties were evaluated using 10 wheat cultivars with different amylose content. Starches were isolated from grains of two waxy and eight nonwaxy wheat lines. The amylose content of waxy wheat lines was 1.4–1.7% and that of nonwaxy lines was 18.5–28.6%. Starch gels were prepared from a concentrated starch suspension (30 and 40%). Gelatinized starch was cooled and stored at 5°C for 1, 8, 16, 24, and 48 hr. The rheological properties of starch gels were studied by measuring dynamic viscoelasticity with parallel plate geometry. The low‐amylose starch showed a significantly lower storage shear modulus (G′) than starches with higher amylose content during storage. Waxy starch gel had a higher frequency dependence of G′ and properties clearly different from nonwaxy starches. In 40% starch gels, the starch with lower amylose showed a faster increase in G′ during 48 hr of storage, and waxy starch showed an extremely steep increase in G′. The amylose content and concentration of starch suspension markedly affected starch gel properties.