Applied Agriculture - Research Publications

Permanent URI for this collectionhttps://kr.cup.edu.in/handle/32116/22

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    Wheat starch production, structure, functionality and applications :a review
    (Blackwell Publishing Ltd, 2017) Shevkani, Khetan; Singh, 2 Narpinder; Bajaj, Ritika; Kaur, Amritpal
    Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher-percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower-setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high-amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch). ? 2016 Institute of Food Science and Technology
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    Structural, Morphological, Thermal, and Pasting Properties of Starches From Diverse Indian Potato Cultivars
    (Wiley-VCH Verlag, 2018) Singh, Narpinder; Kaur, Amritpal; Shevkani, Khetan; Ezekiel, Rajrathnam; Kaur, Prabhjot; Isono,Naoto; Noda, Takahiro
    Starches from 42 diverse Indian potato cultivars are evaluated for diversity in structural (amylose content and amylopectin chain length distribution), morphological (granules size distribution), thermal, and pasting properties. Amylose content varied between 6.5 and 32.2% while the proportion of short (DP 6?12), medium (DP 13?18), and long (DP 19?30) amylopectin chains varied in the range from 37.2 to 45.4%, 35.6 to 39.1%, and 17.8 to 24.5%, respectively. Starches with higher transition temperature showed lower enthalpy of gelatinization. The proportion of small granules (<10 ?m) correlated negatively to short amylopectin chains (DP 6?12), peak viscosity, and breakdown viscosity. Transition and pasting temperature related negatively to the proportion of short and medium chains of amylopectin (DP 6?12 and 13?18, respectively), while positively to that of long chains (DP 19?30). Peak viscosity and breakdown viscosity has a negative relation while the final and setback viscosity have a positive relation with long amylopectin chains. ? 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim