title: Molecular order and functional properties of starches from three waxy wheat varieties grown in China.
abstract: Molecular order and functional properties of starch from three waxy wheat varieties grown in China were investigated by a combination of various technical analyses. The total starch content of the waxy wheat ranged between 54.1% and 55.0%, and the amylose content of the starch was between 0.71% and 1.63%. Average particle diameter of the three starches varied between 16.5 and 17.4 μm. Three waxy wheat starches presented the typical A-type X-ray diffraction pattern, with relative crystallinity between 38.7% and 40.0%. No significant differences were observed in relative crystallinity, IR ratios of 1047/1022 cm(-1) and 1022/995 cm(-1), and FWHH of the band at 480 cm(-1), indicating the similarity in long-range order of crystallites and short-range order of double helices of three starch granules. Small differences were observed in swelling power, gelatinization parameters, pasting viscosities, and in vitro enzymatic digestibility of three waxy wheat starches. Under the stored condition, no retrogradation occurred for three waxy wheat starches.
authors: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: sjwang@tust.edu.cn.
authors: Shujun
authors: S
authors: Wang
authors: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
authors: Jinrong
authors: J
authors: Wang
authors: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
authors: Wei
authors: W
authors: Zhang
authors: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
authors: Caili
authors: C
authors: Li
authors: Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457, China.
authors: Jinglin
authors: J
authors: Yu
authors: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: s.wang@tust.edu.cn.
authors: Shuo
authors: S
authors: Wang
mesh_terms: D002681:China; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*; D013059:Spectrum Analysis, Raman / Q000379:methods*; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Crystallinity; FTIR spectroscopy; Pasting; Raman spectroscopy; Retrogradation; Waxy wheat starch