Structural, rheological, pasting, and digestive properties of wheat A-starch: Effect of outshell removal combined with annealing

Wheat A- starch was subjected to single and combined CaCl2 and annealing (ANN) treatments. The influence of the treatment on wheat A- starch's structural, rheological, pasting, and digestive characteristics were studied. The results indicated that the application of CaCl2 treatment caused the removal of the outer layer of wheat A-starch, disrupted the integrity of the growth ring structure, and lowered the molecular weight of amylopectin and relative crystallinity. Meanwhile, the application of outshell removal combined with ANN treatment led to significant damage to the starch granules, resulting in a marked reduction in relative crystallinity, as well as the molecular weight of amylopectin and amylose. However, no changes were found in the non-Newtonian pseudoplastic behavior of starch after single or combined treatments. Furthermore, the combination of outshell removal and annealing treatment resulted in a decreased peak viscosity as well as trough viscosity of starch. Moreover, long-time ANN treatment had the potential to improve the resistant starch (RS) content of deshell starch.

Automated summary

This study investigated the effects of single and combined treatments of CaCl2 and annealing (ANN) on the structural, rheological, pasting, and digestive characteristics of wheat A-starch. The results showed that CaCl2 treatment removed the outer layer of wheat A-starch, disrupted the growth ring structure, and decreased the molecular weight of amylopectin and relative crystallinity. Combined outshell removal and ANN treatment further damaged the starch granules, resulting in a reduction in relative crystallinity and molecular weight of amylopectin and amylose. However, there were no changes in the non-Newtonian pseudoplastic behavior of starch after treatment. Additionally, the combination of outshell removal and annealing treatment decreased the peak viscosity and trough viscosity of starch, while long-time annealing treatment increased the resistant starch content of deshell starch.