Wheat starch production, structure, functionality and applications :a review

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dc.contributor.authorShevkani, Khetan
dc.contributor.authorSingh, 2 Narpinder
dc.contributor.authorBajaj, Ritika
dc.contributor.authorKaur, Amritpal
dc.date.accessioned2018-07-14T01:19:20Z
dc.date.accessioned2024-08-13T10:13:41Z
dc.date.available2018-07-14T01:19:20Z
dc.date.available2024-08-13T10:13:41Z
dc.date.issued2017
dc.description.abstractStarch 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 Technologyen_US
dc.identifier.citationShevkani, K., Singh, N., Bajaj, R., & Kaur, A. (2017). Wheat starch production, structure, functionality and applications?a review. International Journal of Food Science and Technology, 52(1), 38-58. doi: 10.1111/ijfs.13266en_US
dc.identifier.doi10.1111/ijfs.13266
dc.identifier.issn9505423
dc.identifier.urihttp://10.2.3.109/handle/32116/1513
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13266
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltden_US
dc.subjectCyclodextrinsen_US
dc.subjectGelationen_US
dc.subjectLipidsen_US
dc.subjectMorphologyen_US
dc.subjectPlants (botany)en_US
dc.subjectProteinsen_US
dc.subjectViscosityen_US
dc.subjectDigestibilityen_US
dc.subjectFunctionalityen_US
dc.subjectGelatinizationen_US
dc.subjectRetrogradationen_US
dc.subjectWheaten_US
dc.subjectStarchen_US
dc.titleWheat starch production, structure, functionality and applications :a reviewen_US
dc.title.journalInternational Journal of Food Science and Technology
dc.typeReviewen_US

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