Journal
CARBOHYDRATE POLYMERS
Volume 245, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2020.116557
Keywords
High-amylose wheat flour; High-amylose wheat starch; Water absorption; High-temperature RVA; Farinograph
Categories
Funding
- Australian Research Council [LP160100310]
- National Natural Science Foundation of China [C1304013151101138]
- Priority Academic Program of Jiangsu Higher Education Institutions
- University of Queensland Research Training Scholarship
- Australian Research Council [LP160100310] Funding Source: Australian Research Council
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High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food products with en-hanced 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 similar to 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.
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