Welcome to Acta Agronomica Sinica,

Acta Agron Sin ›› 2009, Vol. 35 ›› Issue (9): 1755-1758.doi: 10.3724/SP.J.1006.2009.01755

• RESEARCH NOTES • Previous Articles    

Physico-Chemical Properties of A-and B-Type Starch Granules in Wheat

TIAN Yi-Hua,ZHANG Chuan-Hui,CAI Jian,ZHOU Qin,JIANG Dong*,DAI Ting-Bo,JING Qi,CAO Wei-Xing   

  1. Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture / Hi-Tech Key Laboratory of Information Agriculture of Jiangsu Province, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2009-03-04 Revised:2009-05-01 Online:2009-09-12 Published:2009-06-11
  • Contact: JIANG Dong, E-mail: jiangd@njau.edu.cn; Tel: 025-84396575

Abstract:

A- and B-type starch granules were isolated and purified from wheat (Triticum aestivum L.) flour to study their physico-chemical properties. Starch granule image of scanning electron microscopy (SEM) showed that there was obvious morphological difference between A- and B-type starch granules, and they could be completely isolated without mixture due to the unique type of starch granule in each group. The diameter of A-type starch granule was 4.45–44.46 μm and there were 1.23×1010 granules per gram starch, whereas the two values of B-type granule were 0.47–11.16 μm and 6.70×1010, respectively. Amylose content in A- and B-type granules was 27.70% and 22.62%, respectively. Compared with the A-type granules, the B-type granules had higher pasting temperature and lower viscosities of peak, breakdown, and setback. The B-type granules contributed greatly to the pasting properties of the reconstituted starches when the fraction of B-type granules was less than 30%. Effects of starch granule size distribution on pasting property of reconstituted starch decreased when the fraction of B-type granules was higher than 30%.

Key words: A-type starch granule, B-type starch granule, distribution, pasting properties, reconstituted starch

[1] Dai Z-M(戴忠民), Wang Z-L(王振林), Zhang M(张敏), Li W-Y(李文阳), Yan S-H(闫素辉), Cai R-G(蔡瑞国), Yin Y-P(尹燕枰). Starch granule size distribution in grains of strong and weak gluten wheat cultivars. Acta Agron Sin (作物学报), 2008, 34(3): 465-470 (in Chinese with English abstract)

[2] Igrejas G, Faucher B, Bertrand D, Guibert D, Lerov P, Branlard G. Genetic analysis of the size of endosperm starch granules in a mapped segregating wheat population. J Cereal Sci, 2002, 35: 103-107

[3] Ao Z H, Jane J L. Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley. Carbohyd Polym, 2007, 67: 46-55

[4] Raeker M O, Gaines C S, Finney P L, Donelson T. Granule size distribution and chemical composition of starches from 12 soft wheat cultivars. Cereal Chem, 1998, 75: 721-728

[5] Eliasson A C, Karlsson R. Gelatinzation properties of different size of wheat starch granules measured with differential sanning calorimetry. Starch, 1983, 35: 130-133

[6] Soulaka A B, Morrison W R.The amylase and lipid contents, dimensions, and gelatinization characteristics of some wheat starches and their A- and B-type granules fractions. J Food Agric, 1985, 36: 709-718

[7] Wong R B K, Lelievre J.Comparison of the crystallinities of wheat starches with different swelling capacities. Starch, 1982, 34: 159-161

[8] Sahlström S, Bævre A B, Bråthen E. Impact of starch properties on hearth bread characteristics. II. Purified A- and B-granule fractions. J Cereal Sci, 2003, 37: 285-293

[9] Takeda Y, Takeda C, Mizukami H, Hanashiro I. Structures of large , medium and small starch granules of barley grain. Carbohyd Polym, 1999, 38: 109-114

[10] Shanghai Society for Plant Physiology(上海植物生理学会). Modern Experimental Manual of Plant Physiology (现代植物生理学实验指南). Beijing: Science Press. 1999. pp 131-134 (in Chinese)

[11] McCormick K M, Panozzo J F, Hong S H. A swelling power test for selecting potential noodle quality wheats. Aus J Agric Res, 1991, 42: 317-323

[12] Bechtel D B, Zayas I, Kaleikau L, Pomeranz Y. Size-distribution of wheat starch granules during endosperm development. Cereal Chem, 1990, 67: 59-63

[13] Park S H, Wilson J D, Seabourn B. Starch granule size distribution of hard red winter and hard red spring wheat: Its effects on mixing and breadmaking quality. J Cereal Sci, 2009, 49: 98-105

[14] McDonald A M L, Stark J R, Morrison W R, Ellis R P. The composition of starch granules from developing barley genotypes. J Cereal Sci, 1991, 13: 93-112

[15] Bertolini A C, Souza E, Nelson J E, Huber K C. Composition and reactivity of A- and B-type starch granules of normal, partial waxy, and waxy wheat. Cereal Chem, 2003, 80: 544-549

[16] Jaroslav B, Les C. Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohyd Polym, 2008, 71: 380-387

[17] Shinde S V, Nelson J E, Huber K C. Soft wheat starch pasting behaviour in relation to A- and B-type granule content and composition. Cereal Chem, 2003, 80: 91-98

No related articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
No Suggested Reading articles found!