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.
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.