Journal article
Starch properties and structure of a wheat mutant high in resistant starch
The Open Agriculture Journal, Vol.1(1), pp.5-10
2007
Abstract
Starch properties and structure of a wheat mutant (WRS-1) high in resistant starch (RS) was compared to that of the wild type (Sumai No.6). In cooked hot flour and retrograded flour, the amounts of RS in mutant WRS-1 were 7.8 and 9.4 times of wild type (0.5 in hot flour and 0.6 in retrograded flour), respectively, and correspondingly the slower and incomplete starch hydrolysis was also in both types of samples. WRS-1 had a higher λmax of absorbance, blue value (BV), apparent amylose content (AAC), and contained the increased intermediate and long chains with 18≤ degree of polymerization (DP) and decreased short chains with DP≤17. Two types of starch granules, large A in lenticular shape and small B in spherical shape, were observed in both mutant and wild types. However, the starch granules in WRS-1 were relatively larger and some were irregularly-shaped. High content of total starch (TS), decreased contents of lipid (LC) and protein (PC), lower onset temperature (To), peak temperature (Tp), final temperature (Tc), and the enthalpy of gelatinization (ΔHgel) were observed in WRS-1.
Details
- Title
- Starch properties and structure of a wheat mutant high in resistant starch
- Authors/Creators
- L. Jia (Author/Creator)Z. Zhang (Author/Creator)X. Shu (Author/Creator)C. Li (Author/Creator)D. Wu (Author/Creator)
- Publication Details
- The Open Agriculture Journal, Vol.1(1), pp.5-10
- Publisher
- Bentham Open
- Identifiers
- 991005545067307891
- Copyright
- © 2007 Bentham Open
- Murdoch Affiliation
- Murdoch University
- Language
- English
- Resource Type
- Journal article
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