Institution: | aLaboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan bDepartment of Food and Post-harvest Technology, Hanoi University of Technology, No. 1, Dai Co Viet Street, Hanoi, Viet Nam cDepartment of Life and Health Sciences, Hyogo University of Teacher Education, 942-1, Shimokume, Katou, Hyogo 673-1494, Japan dValue Added Wheat CRC Ltd., Goodman Fielder Limited, P.O. Box 1, Summer Hill, NSW 2130, Australia |
Abstract: | High-amylose starch is a source of resistant starch (RS) which have great impact on human health like dietary fiber. Nowadays, high-amylose wheat has been produced by genetic backcrossing, which enhances apparent amylose content and generates altered amylopectin. In this study, the high-amylose wheat starches isolated from various high-amylose wheat cultivars grown in Australia were characterized for understanding their physicochemical properties and fine structure of starch. The physicochemical characteristics of the high-amylose wheat starches are significantly different among the cultivars. Amylose contents of these cultivars were in a range of 28.0–36.9%, which is significantly higher than that of the normal wheat starch (25.6%). The high-amylose wheat starches also had higher blue value but lower λmax than the normal wheat starch. Gelatinization temperature of the high-amylose wheat starches is higher than that of the normal wheat starch but transition enthalpy is lower. X-ray diffraction showed that the high-amylose wheat starch had C-type crystals close to A-type crystal. Pasting properties of the high-amylose wheat starches were varying depending on the cultivars. However, almost high-amylose wheat starches had lower peak and final viscosities and higher setback viscosity than did the normal wheat starch. Fine structure of amylose and amylopectin was different among the high-amylose wheat cultivars and related to the physicochemical properties of starch. These results help to understand well the characteristics of the high-amylose wheat starches before application for food processing. |