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Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches.

Mohan, B. H. and Malleshi, N. G. (2006) Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches. European Food Research and Technology, 223 (3). 355-361 ; 28 ref..

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Abstract

Dicoccum wheat (Triticum dicoccum) is known to exert hypoglycaemic effects. Composition, structure and enzymic digestibility of starch isolated from dicoccum wheat was compared with those of common wheat starch in an attempt to discover the reasons for its hypoglycaemic activity. Gelatinization temp. range and elution profiles of both starch types on Sepharose CL-2B gel were comparable, but the peak viscosity (PV, 233 RVU) and setback viscosity (SB, 140 RVU) of dicoccum wheat starch were higher than those of common wheat starch (PV, 211 RVU; SB, 113 RVU) as recorded in a rapid visco-analyser. The degree of crystallinity (29%) and the thermal energy (142.35 J) of dicoccum wheat starch were considerably higher than those of common wheat starch (23% and 67.82 J, respectively). Both starch types were digested with alpha-amylase, beta-amylase, pullulanase and amyloglucosidase, and the solubilized fraction was separated from the undigested fraction (residue) by centrifugation. The average mol. wt. of residues from the enzymic digestion of dicoccum wheat starch was slightly higher than that of common wheat starch residues. Microscopic examination of the residues revealed larger chunks in dicoccum wheat starch and a greater number of smaller sized pieces in common wheat starch samples. Since starch is the major component of wheat, these parameters may help to explain the subtle differences in digestibility that exist between common wheat and dicoccum wheat.

Item Type: Article
Uncontrolled Keywords: DIGESTIBILITY-; PHYSICAL-PROPERTIES; STARCH-; WHEAT-; BOTANICAL-ORIGIN; PHYSICOCHEMICAL-PROPERTIES; STRUCTURE-; WHEAT-STARCH
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 06:10
Last Modified: 28 Dec 2011 09:57
URI: http://ir.cftri.com/id/eprint/7501

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