Rheological properties of starch gels from wheat mutants with reduced amylose content
2007
Sasaki, T. | Yasui, T. | Kiribuchi-Otobe, C. | Yanagisawa, T. | Fujita, M. | Kohyama, K.
Wheat lines with reduced amylose content were recently produced by single and double mutation from a low-amylose line, Kanto 107. They are appropriate for clarifying the influence of amylose content on starch gel properties because of their similar genetic background. When measured using the concanavalin A method (ConA), the total amylose content of isolated starches from Kanto 107 and three mutants (K107Afpp4, Tanikei A6599-4, K107Wx2) was 24.8, 18.5, 7.1, and 1.7%, respectively. Results of differential scanning calorimetry (DSC) showed that the difference in amylose content strongly affected gelatinization conclusion temperature and enthalpy. We prepared 30 and 40% starch gels and measured their dynamic shear viscoelasticity using a rheometer with parallel plate geometry. Compressive and creep-recovery tests were conducted under uniaxial compression. The storage shear modulus correlated highly with the amylose content of starch in 30 and 40% starch gels. The creep-recovery test showed a clear distinction in creep curves among starch samples. When the compressive force required for 50, 80, and 95% strains was compared, starch gels with lower amylose content showed lower compressive force at 50% strain. Waxy starch gel (K107Wx2) showed higher compressive force at strain >80% than other samples due to its sticky property.
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