Properties of Cross-Linked Starch from Waxy Mutant Wheat Tanikei A6599-4

Native starch from waxy mutant wheat Tanikei A6599-4 is known to exhibit more stable hot paste viscosity than a typical waxy wheat (Tanikei H1881) and waxy corn. The objective of this study was to investigate the starch paste properties of Tanikei A6599-4 after cross-linking and compare with Tanikei...

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Veröffentlicht in:	Cereal chemistry 2006-11, Vol.83 (6), p.590-594
Hauptverfasser:	Kiribuchi-Otobe, C, Fujita, M, Matsunaka, H, Sekine, M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries chemical reactions clarity crosslinking cultivars duration Food industries Fundamental and applied biological sciences. Psychology gels mutants pasting properties phosphates rigidity sodium trimetaphosphate Starch and starchy product industries starch granules swelling (materials) viscosity waxy wheat wheat wheat starch
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Beschreibung
Zusammenfassung:	Native starch from waxy mutant wheat Tanikei A6599-4 is known to exhibit more stable hot paste viscosity than a typical waxy wheat (Tanikei H1881) and waxy corn. The objective of this study was to investigate the starch paste properties of Tanikei A6599-4 after cross-linking and compare with Tanikei H1881 and waxy corn. As an example of cross-linking, the reaction (at 30, 60, 120, and 360 min) with sodium trimetaphosphate was used. In Rapid Visco Analyser (RVA) measurement, the unique characteristic was maintained in Tanikei A6599-4 starch cross-linked at low reaction time (
ISSN:	0009-0352 1943-3638
DOI:	10.1094/CC-83-0590