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Cereal Chem 48:415 - 426.  |  VIEW ARTICLE
The Characterization of Triticale Starch and Its Comparison with Starches of Rye, Durum, and HRS Wheat.

C. P. Berry, B. L. D'Appolonia, and K. A. Gilles. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

The starches of Triticale, rye, hard red spring (HRS), and durum wheats were isolated, studied, and compared. The greatest percentage of starch occurred in the Triticale flour sample. Starches isolated from the corresponding flours were examined for protein, fat, phosphorus, and ash contents. Only small differences were recorded. Subsequently, the starches were characterized by various physicochemical properties. The amylose contents varied from 23.0 to 27.0%, the Triticale and durum starches having the low and high values. Intrinsic viscosities of Triticale and durum starches were similar. The HRS, rye, and durum starches had similar water-binding capacities. Gelatinization curves showed rye starch to have the lowest temperature of initial pasting and HRS starch the highest. Triticale and durum starches indicated the same temperature of initial pasting, similar starch granule densities, and similar granule size distribution data. Rye and Triticale starches recorded the lowest amount of starch damage. The absolute density value for Triticale starch was similar to the durum starch. Amylose and amylopectin were isolated from the respective starch samples and characterized by intrinsic viscosity and periodate oxidation. The two polymers of rye starch showed the lowest intrinsic viscosities and the lowest molecular weight for amylose. Methylation of Triticale starch verified data obtained by periodate oxidation on the Triticale starch fractions.

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