Morphological Features and Physicochemical Properties of Starches from Six Wheat Varieties in Yuncheng, Shanxi Province

FU Lihong; CHANG Yingying; XU Rundong; YANG ZITING; GUO Yune; YANG Hongyu

doi:10.13386/j.issn1002-0306.2024060090

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FU Lihong, CHANG Yingying, XU Rundong, et al. Morphological Features and Physicochemical Properties of Starches from Six Wheat Varieties in Yuncheng, Shanxi Province[J]. Science and Technology of Food Industry, 2025, 46(9): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060090.

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Morphological Features and Physicochemical Properties of Starches from Six Wheat Varieties in Yuncheng, Shanxi Province

College of Food Science and Engineering, Shanxi Agricultural University, Taigu Shanxi 030801, China

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Received Date: June 10, 2024
Available Online: March 03, 2025

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Abstract

This study aims to elucidate the differences and advantages among starches from different wheat varieties, providing scientific evidence for selection and application of wheat varieties in the Yuncheng region of Shanxi Province. Six kinds of specialty wheat starches from Yuncheng, Shanxi Province were used to analyze the morphological features and physicochemical properties by scanning electron microscopy, fourier transform infrared spectrometer, X-ray diffractometer, differential scanning calorimeter and rapid visco analyser. The microstructure of starches were including amylose and amylopectin content, morphology, particle size, crystallinity and short-range ordering. And the physicochemical properties were including transparency, swelling, freeze-thaw stability, pasting properties, thermal properties and gel texture characteristics were determined. The correlation between different factors was analyzed using statistical package for the social sciences. The results showed that the six wheat starches consisted of A and B starch granules, all of which belonged to the typical A-type crystal structure, with relative crystallinity ranging from 11.63% to 20.41%. The content of amylose ranged from 0.56% to 26.24%. There were significant differences (P<0.05) in the parameters of granule size, crystallinity degree, pasting characteristics, freeze-thaw stability and gel texture characteristics of different starches. 'Yunhei 161' starch had the smallest particle size, the highest degree of short-chain ordering, enthalpy ΔH, transparency, freeze-thaw stability and swelling. This starch was easy to paste and was not easy to regenerate. In terms of gel textural properties, the hardness, elasticity and chewiness of 'Jiemai 23' starch were significantly higher than the other groups (P<0.05). Correlation analysis showed that the content of amylose was positively correlated with solubility, pasting temperature and setback, which negatively correlated with crystallinity and enthalpy. Correlations were also found between relative crystallinity, pasting temperature, solubility and setback. In conclusion, The structure and physicochemical properties of starch were differentiated by wheat varieties. 'Yunhe 161' and 'Jiemai 23' were two high-quality wheat starches, which could to provide reference for starch industrial production and application.
- wheat,
- starch,
- physicochemical properties,
- morphological features

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