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Acta Agronomica Sinica ›› 2018, Vol. 44 ›› Issue (7): 1077-1085.doi: 10.3724/SP.J.1006.2018.01077

• TILLAGE & CULTIVATION · PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Differences in Physicochemical Properties between Flour and Starch of Wheat Grain

Chun-Yan LI1,*,Wen-Xia ZHANG1,2,*,Yu-Xue ZHANG1,Meng-Hao YAO1,Jin-Feng DING1,Xin-Kai ZHU1,Wen-Shan GUO1,Chao-Nian FENG1,2,*()   

  1. 1 Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University /Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou 225009, Jiangsu, China
    2 Nanjing Forestry University, Nanjing 210037, Jiangsu, China
  • Received:2017-10-17 Accepted:2018-03-20 Online:2018-07-10 Published:2018-04-02
  • Contact: Chun-Yan LI,Wen-Xia ZHANG,Chao-Nian FENG E-mail:fcn@njfu.edu.cn
  • Supported by:
    The study was supported by the National Key Research and Development Program of China (2017YFD0301205), the Yangzhou Science Foundation for Excellent Youths (YZ2017098), the Innovation Program of Jiangsu Province (CX(16)1001), the Priority Academic Program Development of Jiangsu Higher Education Institutions, and the Fund for Top Talents in Yangzhou University.

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Abstract:

The quality of wheat food products significantly relates to physicochemical properties of starch. Starch components are different between waxy wheat and non-waxy wheat. To realize the different physicochemical properties of flour and grain starch from waxy wheat cultivars (Yangnuomai 1 and Ningnuomai 1) and non-waxy wheat cultivars (Yangmai 16 and Chinese Spring), we tested the pasting and gelatinization properties, thermodynamic properties, swelling power as well as solubility and analyzed the differences between flour and starch. C-type granule (<2 μm) accounted for 96.14% to 97.36% of the total granules among four wheat cultivars, which was the main granule in grain starch. The number percentage of C-type granule in waxy wheat was slightly higher than that in non-waxy wheat. The damaged starch content in grain starch was also lower than that in flour. As compared with flour, grain starch had higher swelling power, transmittance, gelatinization enthalpy (ΔH), degree of retrogradation (DR%), and lower initial gelatinization temperature (To), peak temperature (Tp), final temperature (Tc) as well as solubility. Waxy wheat flour had lower damaged starch content, pasting property eigenvalue and degree of retrogradation than non-waxy wheat flour. The α-amylase activity, protein and lipid contents in wheat flour and the added sucrose and sodium chloride all affected the physicochemical properties of wheat flour, which is the main reason causing different physicochemical properties between wheat flour and grain starch.

Key words: wheat, flour, starch, physicochemical properties

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Fig. 1

Viscosity curves of grain starch and flour in different wheat cultivars"

Fig. 2

Viscosity curves of flour in different wheat cultivars under different treatments"

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