Comparison of the gelatinization behavior of organic and conventional spelt starches assessed by thermal and rheological analyses.
The objective of this study was to compare gelatinization properties and molecular composition of starches extracted from locally grown organic and conventional spelt using thermal, rheological, and SEC analyses, along with Concanavalin A method. Organic and conventional spelt was planted in six replicated plots, and the extracted starch was analyzed for their gelatinization properties. DSC showed that the gelatinization temperature ranged from 56.7 to 68.8 °C with an average peak of 62.4 °C, with no evidence for statistical difference in gelatinization properties between treatments. Rheological behavior variation among samples was more pronounced than that between the two growing conditions. The amylose content ranged from 23.0% to 29.8%. There was no significant difference in the molecular weight of amylose and amylopectin irrespective of the plot locations, although a significant difference was found between the amylopectin molecular weight of organic and conventional spelt starches when analyzed collectively. The organic spelt starch studied may substitute the conventional starch when gelatinization behavior is considered.
Department of Food Science & Technology, The Ohio State University, Columbus, Ohio 43210, USA.
Pauline S
PS
Ie
Dave
D
Petros
Deborah H
DH
Stinner
Paul Larry
PL
Phelan
Bruce
B
Hamaker
Kurt W
KW
Koelling
Yael
Y
Vodovotz
D000383:Agriculture / Q000379:methods*; D058870:Food, Organic / Q000032:analysis; D005780:Gelatin / Q000737:chemistry*; D012212:Rheology; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014908:Triticum / Q000737:chemistry* / Q000254:growth & development; D014783:Viscosity
D005780:Gelatin; D013213:Starch