Producción Científica Profesorado

Physicochemical characteristics of starch from bread wheat (Triticum aestivum) with yellow berry



Gómez Aldapa, Carlos Alberto

2010

Guadalupe A. Lopez-Ahumada, Benjamín Ramírez-Wong, Patricia I. Torres-Chávez, Luis A. Bello-Pérez, Juan de Dios Figueroa-Cardenas, Jose A. Garzon-Tiznado and Carlos A. Gómez-Aldapa. Physicochemical Characteristics of Starch from Bread Wheat (Triticum aestivum) with Yellow Berry. Starch/Starke. Volumen 62, pp 517 - 523.


Abstract


The physiological disorder of yellow berry (YB) in wheat is characterized by starchy or mealy spots in the grains, and it is present mainly in irrigated wheat crops. YB grains have characteristic low protein content. This disorder is a problem that has been increasing in bread and durum wheat in the northern part of Mexico. Limited availability of nitrogen is considered to be the main cause. Starch of normal and yellow berry wheat grains were analyzed and properties were compared. Starch of YB wheat grains had higher percent crystallinity, as demonstrated by X-ray diffraction and DSC studies. Differences in pasting behavior were also observed. Starch from YB wheat grains had higher peak and set back viscosities. Starch granule size distribution as well as physicochemical properties indicates changes in composition or microstructure of starch granules of YB wheat grains.






Artículos relacionados

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...