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Comparison of physical properties of wheat starch gels with different amylose content


Comparison of physical properties of wheat starch gels with different amylose content



Cereal Chemistry 79(6): 861-866



ISSN/ISBN: 0009-0352

DOI: 10.1094/cchem.2002.79.6.861

The effects of amylose content and other starch properties on concentrated starch gel properties were evaluated using 10 wheat cultivars with different amylose content. Starches were isolated from grains of 2 waxy and 8 nonwaxy wheat lines. The amylose content of waxy wheat lines was 1.4-1.7% and that of nonwaxy lines was 18.5-28.6%. Starch gels were prepared from a concentrated starch suspension (30 and 40%). Gelatinized starch was cooled and stored at 5 degrees C for 1, 8, 16, 24, and 48 h.

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