Characteristics and structure of starch isolated from triticale

Triticale is a hybrid obtained by crossing wheat with rye. One of the factors limiting its application into food industry is still a lack of knowledge about this cereal. The aim of this study was to characterize and compare features of triticale starch obtained from grain of five new Polish tritical...

Full description

Saved in:
Bibliographic Details
Published in:Die Stärke 2014-09, Vol.66 (9-10), p.895-902
Main Authors: Makowska, Agnieszka, Szwengiel, Artur, Kubiak, Piotr, Tomaszewska‐Gras, Jolanta
Format: Article
Language:English
Subjects:
amylose
crossing
cultivars
Falling number
food industry
gelatinization
granules
hybrids
hydrodynamics
molecular weight
particle size distribution
pasting properties
rye
Scanning electron microscopy
Starch
starch granules
temperature
Triticale
Variety
Viscosity
wheat
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Triticale is a hybrid obtained by crossing wheat with rye. One of the factors limiting its application into food industry is still a lack of knowledge about this cereal. The aim of this study was to characterize and compare features of triticale starch obtained from grain of five new Polish triticale varieties: Madilo, Baltiko, CHD 3012/99, Pizarro and Fredro. Starch content in grain of analyzed cultivars varied in narrow range, while differences of falling number values, in spite of the same growing condition, varied more significantly. All the investigated triticale starches had a bimodal size distribution of granules. This was confirmed by both laser diffraction methods and scanning electron microscopy. Tested starches differed in terms of their amylose content and particle size distribution, thermal and pasting properties, as well as molecular weights. Starches of higher molecular mass (Mw) underwent gelatinization at higher temperature, according to DSC analysis. Values of pasting temperatures recorded by RVA were higher than those obtained by DSC. Relative proportion of A‐type to B‐type starch granules affected pasting properties measured by RVA. Starches of higher Mw underwent gelatinization at higher temperature. Tested triticale starches did not differ much in terms of hydrodynamic properties, offset and peak temperatures (DSC). Differences between samples show that physicochemical properties and the structure of triticale starch are variety‐dependent. PCA analysis indicated that starches obtained from Madilo and CHD 3099/12 as well as Baltiko and Fredro form separate groups with similar characteristics. Starch of cv. Pizarro differs significantly from those of the other cultivars.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201300264