Effect of annealing on the molecular structure and physicochemical properties of bread wheat starches varying in amylose content
Thesis (M.Sc.)--Memorial University of Newfoundland, 2008. Biochemistry Bibliography: leaves 204-260. Starch from normal (CDC teal), high amylose (line 11132) and waxy (99WAX27) bread wheat cultivars was isolated and its morphology, composition, structure and properties were studied before and after...
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ftmemorialunivdc:oai:collections.mun.ca:theses5/4810 2023-05-15T17:23:34+02:00 Effect of annealing on the molecular structure and physicochemical properties of bread wheat starches varying in amylose content Lan, Haiyan Memorial University of Newfoundland. Dept. of Biochemistry 2008 xii, 266 leaves : ill. (some col.) Image/jpeg; Application/pdf http://collections.mun.ca/cdm/ref/collection/theses5/id/4810 Eng eng Electronic Theses and Dissertations (25.04 MB) -- http://collections.mun.ca/PDFs/theses/Lan_Haiyan.pdf a2544027 http://collections.mun.ca/cdm/ref/collection/theses5/id/4810 The author retains copyright ownership and moral rights in this thesis. Neither the thesis nor substantial extracts from it may be printed or otherwise reproduced without the author's permission. Paper copy kept in the Centre for Newfoundland Studies, Memorial University Libraries Starch--Analysis Thermal analysis Wheat--Analysis Text Electronic thesis or dissertation 2008 ftmemorialunivdc 2015-08-06T19:22:48Z Thesis (M.Sc.)--Memorial University of Newfoundland, 2008. Biochemistry Bibliography: leaves 204-260. Starch from normal (CDC teal), high amylose (line 11132) and waxy (99WAX27) bread wheat cultivars was isolated and its morphology, composition, structure and properties were studied before and after annealing. Granule diameters, total phosphorus, total amylose, lipid complexed amylose chains, crystallinity, gelatinization temperature range, gelatinization enthalpy, swelling factor (at 90°C), and amylose leaching (at 90°C) ranged from 2-38µm, 0.007-0.058%, 26.9-32.3%, 13.4-18.7%, 28.6-42.8%, 12.7-14.3°C, 11.3-13.3 J/g, 27.6-72.1 and 22.2-26.2%, respectively. Peak viscosity, thermal stability, set-back and susceptibility towards acid hydrolysis followed the order: 99WAX27 >CDC teal >11132, 11132 >CDC teal >99WAX27, CDC teal > 99WAX27 >11132, and 99WAX27 >11132 >CDC teal, respectively. Susceptibility towards α-amylase hydrolysis followed the order: 99WAX 27 > 11132 > CDC teal (<24h) and 11132 >CDC teal >99WAX27 (>24h). The extent of retrogradation measured by spectroscopy and differential scanning calorimetry followed the order: 11132 > CDC teal >99WAX27 and 99WAX27 >CDC teal >11132, respectively. In all starches, concentration of amylase (apparent & total), lipid complexed amylose chains, gelatinization temperature range, swelling factor, amylose leaching, peak viscosity, final viscosity, set-back, light transmission, susceptibility towards α-amylase and acid hydrolysis and the proportion of small (2 to 8 µm) B-type granules decreased on annealing. However, thermal stability and crystallinity increased on annealing, whereas enthalpies of gelatinization and retrogradation and the amylopectin chain length distribution remained unchanged in all starches. Pores and indentations were formed on the granule surfaces of CDC teal and 99WAX27 starches on annealing. Thesis Newfoundland studies University of Newfoundland Memorial University of Newfoundland: Digital Archives Initiative (DAI) |
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Memorial University of Newfoundland: Digital Archives Initiative (DAI) |
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English |
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Starch--Analysis Thermal analysis Wheat--Analysis |
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Starch--Analysis Thermal analysis Wheat--Analysis Lan, Haiyan Effect of annealing on the molecular structure and physicochemical properties of bread wheat starches varying in amylose content |
topic_facet |
Starch--Analysis Thermal analysis Wheat--Analysis |
description |
Thesis (M.Sc.)--Memorial University of Newfoundland, 2008. Biochemistry Bibliography: leaves 204-260. Starch from normal (CDC teal), high amylose (line 11132) and waxy (99WAX27) bread wheat cultivars was isolated and its morphology, composition, structure and properties were studied before and after annealing. Granule diameters, total phosphorus, total amylose, lipid complexed amylose chains, crystallinity, gelatinization temperature range, gelatinization enthalpy, swelling factor (at 90°C), and amylose leaching (at 90°C) ranged from 2-38µm, 0.007-0.058%, 26.9-32.3%, 13.4-18.7%, 28.6-42.8%, 12.7-14.3°C, 11.3-13.3 J/g, 27.6-72.1 and 22.2-26.2%, respectively. Peak viscosity, thermal stability, set-back and susceptibility towards acid hydrolysis followed the order: 99WAX27 >CDC teal >11132, 11132 >CDC teal >99WAX27, CDC teal > 99WAX27 >11132, and 99WAX27 >11132 >CDC teal, respectively. Susceptibility towards α-amylase hydrolysis followed the order: 99WAX 27 > 11132 > CDC teal (<24h) and 11132 >CDC teal >99WAX27 (>24h). The extent of retrogradation measured by spectroscopy and differential scanning calorimetry followed the order: 11132 > CDC teal >99WAX27 and 99WAX27 >CDC teal >11132, respectively. In all starches, concentration of amylase (apparent & total), lipid complexed amylose chains, gelatinization temperature range, swelling factor, amylose leaching, peak viscosity, final viscosity, set-back, light transmission, susceptibility towards α-amylase and acid hydrolysis and the proportion of small (2 to 8 µm) B-type granules decreased on annealing. However, thermal stability and crystallinity increased on annealing, whereas enthalpies of gelatinization and retrogradation and the amylopectin chain length distribution remained unchanged in all starches. Pores and indentations were formed on the granule surfaces of CDC teal and 99WAX27 starches on annealing. |
author2 |
Memorial University of Newfoundland. Dept. of Biochemistry |
format |
Thesis |
author |
Lan, Haiyan |
author_facet |
Lan, Haiyan |
author_sort |
Lan, Haiyan |
title |
Effect of annealing on the molecular structure and physicochemical properties of bread wheat starches varying in amylose content |
title_short |
Effect of annealing on the molecular structure and physicochemical properties of bread wheat starches varying in amylose content |
title_full |
Effect of annealing on the molecular structure and physicochemical properties of bread wheat starches varying in amylose content |
title_fullStr |
Effect of annealing on the molecular structure and physicochemical properties of bread wheat starches varying in amylose content |
title_full_unstemmed |
Effect of annealing on the molecular structure and physicochemical properties of bread wheat starches varying in amylose content |
title_sort |
effect of annealing on the molecular structure and physicochemical properties of bread wheat starches varying in amylose content |
publishDate |
2008 |
url |
http://collections.mun.ca/cdm/ref/collection/theses5/id/4810 |
genre |
Newfoundland studies University of Newfoundland |
genre_facet |
Newfoundland studies University of Newfoundland |
op_source |
Paper copy kept in the Centre for Newfoundland Studies, Memorial University Libraries |
op_relation |
Electronic Theses and Dissertations (25.04 MB) -- http://collections.mun.ca/PDFs/theses/Lan_Haiyan.pdf a2544027 http://collections.mun.ca/cdm/ref/collection/theses5/id/4810 |
op_rights |
The author retains copyright ownership and moral rights in this thesis. Neither the thesis nor substantial extracts from it may be printed or otherwise reproduced without the author's permission. |
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