Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (11): 2183-2190.doi: 10.3864/j.issn.0578-1752.2013.11.001

• CROP GENETICS & BREEDING·GERMPLASM RESOURCES·MOLECULAR GENETICS •     Next Articles

Comparison of the Starches Properties of Waxy Wheat and Other Crops

 ZHANG  Xiao, GAO  De-Rong, LU Guo-Feng , WU  Hong-Ya, ZHANG  Bo-Qiao, LI  Man   

  1. Lixiahe Regional Institute of Agricultural Sciences of Jiangsu/Key Laboratory of Wheat Biology and Genetic Breeding in the Middle and Lower Yangtze River, Ministry of Agriculture, Yangzhou 225007, Jiangsu
  • Received:2013-01-21 Online:2013-06-01 Published:2013-04-22

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Abstract: 【Objective】The purpose of this study is to clarify the difference in starch properties between the waxy wheat and other crops and analyze it’s potential application in food industry.【Method】The waxy wheat starch was processed by industral factory and starches of potato, cassava, sweet potato, waxy maize, common wheat, and common maize were purchased from market. The properties including amylose content, swelling power, color, transmission rate were determined using corresponding analyzers，starch-pasting properties by Rapid Visco Analyser, thermal characteristics by Differential Scanning Calorimetry and separated water rate by freeze thawing. 【Result】The amylose contents of both waxy wheat and waxy maize starches were less than 1% and the other crop starches ranged from 22% to 27%. The transmission rate of waxy wheat starch was significantly lower than that of potato, cassava and waxy maize starches, and higher than that of wheat and maize starches, being no difference with sweet potato starch. Swelling power and peak viscosity of waxy wheat starch were significantly lower than those of potato and cassava starches, and significantly higher than those of wheat and maize starches, with no significant differences with sweet potato and waxy maize starches. Both the pasting temperature tested by RVA and onset temperature tested by DSC were significantly lower than those of the other crops. The waxy wheat was similar to waxy maize in the starch setback, being significantly lower than other crops. The freeze-thaw stability of waxy wheat starch was the best among all crop starches.【Conclusion】Most physiochemical properties of waxy wheat starch were different from those of the other crops. The pasting temperature, onset temperature, setback and freeze-thaw stability of waxy wheat starch were superior to those of the other crops. So the waxy wheat starch can be applied in instant food, fast food and frozen food. Moreover, it can be used in extending the shelf-life of food.

Key words: waxy wheat , starch , physiochemical properties , application

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