Effect of A- and B-type granules on the physical properties of starch from six wheat varieties

Abstract

Six wheat varieties (3 hard and 3 soft genotypes) produced in China were selected to study the effect of granule types on physical properties of starch. Difference in freeze-thaw stability, solubility, gelatinisation, pasting and swelling properties were compared. The results demonstrated that the pasting properties were directly correlated with the granule type of starch, and the A-type granules of starch showed the highest peak viscosity, trough viscosity, final viscosity and breakdown viscosity. The B-type starch displayed poor pasting and textural properties, however, its freeze-thaw stability was satisfactory. Furthermore, the solubility (5.20-29.06) and swelling power (6.31-9.27) of starches also depended on the starch types and wheat varieties. Results revealed that an appropriate wheat and starch type choice would provide the basis for desired starch-based production.