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Composition and Reactivity of A- and B-type Starch Granules of Normal, Partial Waxy, and Waxy Wheat

¹EMBRAPA - Food Technology, Av. das Americas 29501 CEP: 23020-470, Rio de Janeiro, Brazil. ²Aberdeen Research and Extension Center, University of Idaho, Aberdeen, ID 83210. ³Department of Food Science and Toxicology, University of Idaho, P.O Box 441053, Moscow, ID 83844. ⁴Corresponding author. Phone 208-885-4661. Fax: 208-885-2567. E-mail: huberk@uidaho.edu.

Wheat has great potential to make inroads into starch markets with the advent of partial waxy and waxy starches of diverse composition and properties. The majority of isolated starch utilized in food applications is chemically modified to improve starch properties according to the intended use. Therefore, it is critical to understand factors that affect wheat starch reactivity. This work investigated the relative reactivities of normal, partial waxy, and waxy wheat starches and their respective A- and B-type starch granule fractions. Native starch isolated from four closely related soft wheat lines (normal, partial waxy, and full waxy) was modified through 1) substitution (propylene oxide analog) and 2) cross-linking (phosphorus oxychloride) reactions to generate both types of modified starch products for each wheat line. Characterization of the unmodified starch fractions confirmed compositional differences among the cultivars and their respective granule types. In cross-linking reactions, B-type granules were slightly more reacted than A-type granules for all cultivars, while the waxy starch generally exhibited higher reactivity compared with normal and partial waxy starches. For the substituted starches, no differences in reactivity were observed among the cultivars or between the two granule types.