Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (12): 2526-2533.doi: 10.3864/j.issn.0578-1752.2013.12.013

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

The Annealing Modification and Characterization of Wheat Starch

 WANG  Yi-Jian, DU  Xian-Feng, XU  Yang, GUO  Li   

  1. College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036
  • Received:2013-01-29 Online:2013-06-15 Published:2013-04-16

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Abstract: 【Objective】Annealing can change the physical properties of wheat starch, and the annealing conditions were optimized according to gelatinisation temperatures (To, Tp, Tc) of annealed wheat starches. The correlation of morphological characteristics and annealing was also studied. 【Method】Differential scanning calorimetry (DSC) and DPS data analysis software were used to study the gelatinisation temperatures, and the effects of moisture content, annealing time and annealing temperature on the gelatinisation temperature of native and annealed wheat starch were also investigated. Besides, the influence on the morphology and size of the annealed wheat starch granules was discussed by using Scanning Electron Microscope (SEM) and Laser Particle Size Analyzer (LPA). 【Result】The results showed that the optimum condition of the wheat starch was annealed at 80% moisture content for 3 d at 45℃. Annealing changed the surface of wheat starch granules without destroying its shape, and more obvious influence on A-type granules than B-type granules. At the same time, annealing increased starch granule diameter.【Conclusion】Annealing leads to elevation of starch gelatinisation temperatures and sharpening of the gelatinisation range, and there is a significant positive correlation between the changes of wheat starch granules and annealing temperature.

Key words: wheat starch , annealing , differential scanning calorimetry , gelatinisation temperature , granule morphology , granule diameter

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