Tags

Type your tag names separated by a space and hit enter

High-amylose wheat starch: Structural basis for water absorption and pasting properties.
Carbohydr Polym. 2020 Oct 01; 245:116557.CP

Abstract

High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food products with enhanced nutritional functionality, but structure/function relationships are not well understood. We report the structural bases for differences in water absorption and pasting properties for HAWS and HAWF (amylose contents 71-84 %) compared with wild-type (WTWS/WTWF). With higher amylose content, the proportion of longer amylopectin chains with DP > 25 increased. Both the degree of branching and the branch lengths of amylose were lower for HAWS than WTWS. Compared with WTWF, HAWF contained less total starch, more protein, had lower peak viscosity by high-temperature RVA, lower dough development time and stability time and higher water absorption by Farinograph. Water absorption by HAWS was ∼1.5 times greater than for WTWS, suggesting loose packing of polymers within HAWS granules. Consistent with this, crystallinity and birefringence of starch granules were lower in HAWS.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Li C
The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
Dhital S
The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia; Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
Gilbert RG
The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, PR China.
Gidley MJ
The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia. Electronic address: m.gidley@uq.edu.au.

MeSH

Absorption, PhysicochemicalAmylopectinAmyloseFlourFood QualityHot TemperatureStarchTriticumViscosityWater

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32718645

Citation

Li, Caili, et al. "High-amylose Wheat Starch: Structural Basis for Water Absorption and Pasting Properties." Carbohydrate Polymers, vol. 245, 2020, p. 116557.
Li C, Dhital S, Gilbert RG, et al. High-amylose wheat starch: Structural basis for water absorption and pasting properties. Carbohydr Polym. 2020;245:116557.
Li, C., Dhital, S., Gilbert, R. G., & Gidley, M. J. (2020). High-amylose wheat starch: Structural basis for water absorption and pasting properties. Carbohydrate Polymers, 245, 116557. https://doi.org/10.1016/j.carbpol.2020.116557
Li C, et al. High-amylose Wheat Starch: Structural Basis for Water Absorption and Pasting Properties. Carbohydr Polym. 2020 Oct 1;245:116557. PubMed PMID: 32718645.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - High-amylose wheat starch: Structural basis for water absorption and pasting properties. AU - Li,Caili, AU - Dhital,Sushil, AU - Gilbert,Robert G, AU - Gidley,Michael J, Y1 - 2020/06/04/ PY - 2020/05/07/received PY - 2020/05/28/revised PY - 2020/05/29/accepted PY - 2020/7/29/entrez PY - 2020/7/29/pubmed PY - 2021/4/15/medline KW - Farinograph KW - High-amylose wheat flour KW - High-amylose wheat starch KW - High-temperature RVA KW - Water absorption SP - 116557 EP - 116557 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 245 N2 - High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food products with enhanced nutritional functionality, but structure/function relationships are not well understood. We report the structural bases for differences in water absorption and pasting properties for HAWS and HAWF (amylose contents 71-84 %) compared with wild-type (WTWS/WTWF). With higher amylose content, the proportion of longer amylopectin chains with DP > 25 increased. Both the degree of branching and the branch lengths of amylose were lower for HAWS than WTWS. Compared with WTWF, HAWF contained less total starch, more protein, had lower peak viscosity by high-temperature RVA, lower dough development time and stability time and higher water absorption by Farinograph. Water absorption by HAWS was ∼1.5 times greater than for WTWS, suggesting loose packing of polymers within HAWS granules. Consistent with this, crystallinity and birefringence of starch granules were lower in HAWS. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/32718645/High_amylose_wheat_starch:_Structural_basis_for_water_absorption_and_pasting_properties_ DB - PRIME DP - Unbound Medicine ER -