Molecular structures of some wheat starches
1994
Shibanuma, K. | Takeda, Y. | Hizukuri, S. | Shibata, S.
Molecular structures of amyloses and amylopectins from three varieties of Japanese wheat, Chihoku, Horoshiri, and Norin-61, and two wheat classes, Australian standard white (ASW) and Western white (WW), were characterized. WW amylose was the largest (number-average degree of polymerization dpn, 1570) and Chihoku amylose was the smallest (dpn 830). ASW and Chihoku amyloses had higher amounts of branched molecules (approximately 42% by mole) with lower average numbers of chains (average nc approximately 13), than those of others (approximately 28% by mole, average nc approximately 19). The structural features of amylopectins by iodine affinity and chainlength distribution were also characterized by varieties and classes. The amylose contents of the starches were in the range of 21.7-27.4% for ASW and WW, respectively. A lower amylose content and a higher amount of the branched amylose molecule with a lower average nc may produce better quality Japanese-type noodle.
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