2011•Acta Agriculturae Boreali-SinicaRequires access

Comparison of Starch Composition and Pasting Properties Between A and B Type Starch Granule in Wheat Grain

Zhenlin Wang

Abstract

Two types of starch granule,A and B type starch granule,were separated in wheat grain in this study.The starch composition contents and pasting properties in starch granules were studied and compared.The result showed that amylose content of A type starch granule was significantly higher than that of B type starch granule,and amylopectin content of A type starch granule was significantly lower than that of B type starch granule.Thus the ratio of amylose to amylopectin of A type starch granule was high compared with B type starch granule.RVA parameters,including peak viscosity,though viscosity,breakdown,peak time and pasting temperature of B type starch granule were significantly higher than those of A type starch granules.These may be due to B type starch granules were well-set compared with A type starch granules.

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Key concepts: Amylose, Starch, Amylopectin, Granule (geology), Food science, Chemistry, Biochemistry, Materials science