Starch content and physicochemical properties of green wheat starch

Figures & data

Table 1. Moisture, starch, amylose and damaged starch content of green wheat

Variety	Moisture/%	Starch/%	Amylose starch/%	damaged starch/%
Ⅰ	58.90 ± 0.40	45.17 ± 0.02	16.52 ± 0.09	5.80 ± 0.03
Ⅱ	57.53 ± 0.31	47.03 ± 0.02	17.81 ± 0.15	9.43 ± 0.07
Ⅲ	60.37 ± 0.25	63.94 ± 0.03	14.57 ± 0.11	11.96 ± 0.10
IV	55.96 ± 0.32	48.64 ± 0.01	21.00 ± 0.21	5.72 ± 0.02
V	61.08 ± 0.48	63.97 ± 0.01	19.89 ± 0.13	11.73 ± 0.06

Figure 1. Scanning electron microscopy images of green wheat starch granules: a-e. green wheat starch Ⅰ-Ⅴ

Figure 2. X-ray diffraction pattern of five kinds of green wheat starches: a-e. green wheat starch Ⅰ-Ⅴ

Table 2. Pasting properties of green wheat starches

Variety	Peak viscosity/(P)	Trough viscosity/(P)	Breakdown/(P)	Final viscosity/(P)	Setback/(P)	Peak time/min	Pasting temperature/°C
Ⅰ	19.13 ± 0.11	10.29 ± 0.08	8.84 ± 0.09	19.22 ± 0.15	8.93 ± 0.01	5.87 ± 0.01	81.05 ± 0.33
Ⅱ	29.05 ± 0.25	17.67 ± 0.10	11.38 ± 0.11	32.40 ± 0.20	14.73 ± 0.05	6.13 ± 0.01	82.00 ± 0.31
III	12.57 ± 0.09	7.26 ± 0.02	5.31 ± 0.01	12.93 ± 0.12	5.67 ± 0.03	5.93 ± 0.01	86.80 ± 0.28
	27.24 ± 0.18	19.06 ± 0.13	8.18 ± 0.02	30.04 ± 0.24	11.34 ± 0.07	7.00 ± 0.02	87.55 ± 0.35
V	17.59 ± 0.12	9.25 ± 0.05	8.01 ± 0.01	17.36 ± 0.17	7.89 ± 0.06	7.03 ± 0.03	83.58 ± 0.29

Table 3. Correlation analysis of the starch, amylose and damaged content, and crystallinity with their pasting properties

Factor	Peak viscosity/(P)	Trough viscosity/(P)	Breakdown/(P)	Final viscosity/(P)	Setback/(P)	Peak time/min	Pasting temperature/°C
Starch/%	−0.736	−0.682	−0.714	−0.717	−0.730	0.228	0.415
Amylose starch/%	0.598	0.619	0.357	0.561	0.434	0.914*	0.170
Damaged starch/%	−0.537	−0.564	−0.363	−0.509	−0.416	−0.009	0.118
Crystallinity/%	−0.679*	−0.647	−0.542	−0.640	−0.573	−0.843*	0.016

*Indicates the significant relationship p < 0.05.

Figure 3. TG and DTG curves of green wheat Ⅰ (a) and green wheat starch Ⅰ (b)

Figure 4. FTIR spectra of green wheat Ⅰ (a) and a:green wheat starch Ⅰ; b:burning green wheat starch Ⅰ at 225°C; c:burning green wheat starch Ⅰ at 375°C (b)

Figure 5. DTG spectra of different proportions of green wheat starch-Al2O3 (a) and TG curves of green wheat starch-Al₂O₃. a:Al₂O₃; b-e:20%, 40%, 60%, 80% green wheat starch content of starch-Al₂O₃; f:green wheat starch (b)

Table 4. Different varieties of green wheat starch content results

Green wheat	AACC 76–13(%)	Weight loss rate(%)	TGA(%)	RE^a(%)
Ⅰ	45.17 ± 0.02	26.33 ± 0.01	45.13 ± 0.02	0.09
Ⅱ	47.03 ± 0.02	27.32 ± 0.02	46.85 ± 0.03	0.38
Ⅲ	63.94 ± 0.03	36.75 ± 0.02	63.46 ± 0.02	0.75
IV	48.64 ± 0.01	28.27 ± 0.01	48.53 ± 0.01	0.22
V	63.97 ± 0.01	37.10 ± 0.01	64.08 ± 0.01	0.17

^aRelative Error.

Table 5. Five times measurement of green wheat starch I using AACC 76–13 and TG

Method	Starch content of green wheat (%)					X^a (%)	S^b (%)	RSD^c (%)
AACC 76–13	45.15	45.19	45.19	45.18	45.15	45.17	0.02	0.04
Weight loss rate	26.33	26.35	26.36	26.35	26.33	26.34	0.01	0.03
TGA	45.10	45.15	45.16	45.14	45.11	45.13	0.03	0.07

^aThe mean of green wheat starch content.

^bStandard Deviation.

^cRelative standard deviation.