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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


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

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