Titre :
|
Sources of variation for starch gelatinization, pasting, and gelation properties in wheat
|
Auteurs :
|
M. Zeng ;
C. Morris ;
I. Batey ;
C. Wrigley
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1997
|
Format :
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p; 63-71
|
Langues:
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= Anglais
|
Catégories :
|
QUALITE DES PRODUITS ALIMENTAIRES
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Mots-clés:
|
AMIDON
;
BLE
;
CUISSON
;
VISCOSITE
|
Résumé :
|
The objective of this study was to determine the fundamental basis of variation in gelatinization, pasting, and gelation of prime starch derived from seven different wheat cultivars. Complete pasting curves with extended 16-min hold at 93 degrees C were obtained using the Rapid Visco Analyser (RVA). Apparent amylose content ranged from 17.5 to 23.5%; total amylose content ranged from 22.8 to 28.2%. Starches exhibited significant variation in onset of gelatinization. However, none of the parameters measured consistently correlated with onset or other RVA curve parameters that preceded peak paste viscosity. Peak paste viscosity varied from 190 to 323 RVA units (RVU). Higher peak, greater breakdown, lower final viscosity, negative setback, and less total setback were associated with lower apparent and total amylose contents.
|
Source :
|
Carbohydrates, vol.74, n°1
|