title: Effect of beta-cyclodextrin on pasting properties of wheat starch.
abstract: Changes of viscosity characteristics of genetically diverse hexaploid wheat starches during pasting in water, 1% NaCl solution, or at pH 4 or pH 10 were studied using a Rapid Visco-Analyzer. Peak viscosity (PV), hot paste viscosity (HPV) and cool paste viscosity (CPV) of all the wheat starches was little affected in pH 4 and pH 10 treatments. In 1% NaCl, all starches showed substantial increases in all three parameters relative to pasting in water. The use of 1% beta-cyclodextrin (beta-CD) (cycloheptaamylose) solution increased PV of high-swelling starches, but generally slightly decreased that of low swelling starches in all treatment conditions. HPV was always reduced by addition of 1% beta-CD, but CPV was increased in most treatments for Anza and Yecora Rojo (low swelling), but decreased for Klasic (high swelling). Bacterial alpha-amylase was added to starch or flour. The effect of beta-CD was shown to be independent of alpha-amylase inhibition in wheat starch, but beta-CD strongly inhibited alpha-amylase in wheat flour.
authors.affiliation: University of Hong Kong, Department of Botany, China.
authors.forename: W D
authors.initials: WD
authors.lastname: Li
authors.forename: J C
authors.initials: JC
authors.lastname: Huang
authors.forename: H
authors.initials: H
authors.lastname: Corke
mesh_terms: D003505:Cyclodextrins / Q000737:chemistry*; D005433:Flour; D005511:Food Handling; D005838:Genotype; D006863:Hydrogen-Ion Concentration; D012965:Sodium Chloride / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014908:Triticum / Q000737:chemistry*; D014783:Viscosity; D000516:alpha-Amylases / Q000737:chemistry; D047392:beta-Cyclodextrins
chemical_list: D003505:Cyclodextrins; D047392:beta-Cyclodextrins; D012965:Sodium Chloride; D013213:Starch; D000516:alpha-Amylases; C031215:betadex