title: Physicochemical properties of A- and B-starch granules isolated from hard red and soft red winter wheat.
abstract: Large A- and small B-starch granules separated from hard red and soft red winter wheat grains were investigated for their morphological, structural, and physicochemical properties. A-granules displayed a disk or lenticular shape, and B-granules showed a spherical or polygonal shape according to SEM. XRD analysis showed that both A- and B-granules had A-type crystallinity. A-granules contained a higher amount of amylose and a lower protein content and amylopectin/amylose ratio than B-granules. A-type granules exhibited a higher hydrolysis extent and swelling power and a lower iodine affinity than did B-granules. A-granules showed a higher peak, trough, breakdown and final viscosity, and gelatinization enthalpy than did B-granules, while B-granules exhibited a higher gelatinization temperature. The study demonstrated that the A- and B-granules separated from both hard red and soft red winter wheat grains exhibited a similar structure and very different physicochemical properties.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
authors.forename: Wenhao
authors.initials: W
authors.lastname: Li
authors.forename: Yulin
authors.initials: Y
authors.lastname: Shan
authors.forename: Xinlong
authors.initials: X
authors.lastname: Xiao
authors.forename: Qingui
authors.initials: Q
authors.lastname: Luo
authors.forename: Jianmei
authors.initials: J
authors.lastname: Zheng
authors.forename: Shaohui
authors.initials: S
authors.lastname: Ouyang
authors.forename: Guoquan
authors.initials: G
authors.lastname: Zhang
mesh_terms: D055598:Chemical Phenomena; D002681:China; D005433:Flour / Q000032:analysis*; D010316:Particle Size; D012639:Seeds / Q000737:chemistry*; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D014908:Triticum / Q000737:chemistry*
chemical_list: D013213:Starch