Effect of β-cyclodextrin on pasting properties of wheat starch

W. D. Li, J. C. Huang, H. Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

Changes of viscosity characteristics of genetically diverse hexaploid wheat starches during pasting in water, 1% NaCl solution, or at pH 4 or pH 10 were studied using a Rapid Visco-Analyzer. Peak viscosity (PV), hot paste viscosity (HPV) and cool paste viscosity (CPV) of all the wheat starches was little affected in pH 4 and pH 10 treatments. In 1% NaCl, all starches showed substantial increases in all three parameters relative to pasting in water. The use of 1% β-cyclodextrin (β-CD) (cycloheptaamylose) solution increased PV of high-swelling starches, but generally slightly decreased that of low swelling starches in all treatment conditions. HPV was always reduced by addition of 1% β-CD, but CPV was increased in most treatments for Anza and Yecora Rojo (low swelling), but decreased for Klasic (high swelling). Bacterial α-amylase was added to starch or flour. The effect of β-CD was shown to be independent of α-amylase inhibition in wheat starch, but β-CD strongly inhibited α-amylase in wheat flour.

Original languageEnglish
Pages (from-to)164-167
Number of pages4
JournalMolecular Nutrition and Food Research
Volume44
Issue number3
DOIs
StatePublished - Jun 2000
Externally publishedYes

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