wheat starch is the most common type of starch in iran as well as many other parts of the world with enormous applications in food and non-food products. to improve its physicochemical properties or create new functionalities, starch can be modified by changing its molecular structure. amongst different methods for starch modification, physical methods have received more attention recently. pre...

Effects of added wheat fiber, with different levels and particle sizes, on the physicochemical properties and gel morphology of wheat starch and mung bean starch were investigated, using rapid visco analyzer (RVA), texture analyzer (TPA) and scanning electron microscopy (SEM). Each starch was added with wheat fiber at 10, 20, 30 and 40% (weight basis, g/100g), and different sizes of 60, 100 and...

Corn starch showed higher fresh paste consistency than wheat starch, and, after aging 24 hr, its gels were more firm at 6% solids or less. Between 7 and 30% solids, gels of wheat starch were more firm than those of corn starch. The lipids in wheat and corn starches were reduced 88-97% by boiling three times in four parts of a 3:1 (v/v) mixture of ethanol/water. Iodine-binding capacity of corn a...

in this study, modified starch was used as a fat replacer in the milk. the fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. viscosity, total solid, fat content, titr...

Starch and proteins are major components in the wheat endosperm that affect its end product quality. Between the two textural classes of wheat i.e. hard and soft, starch granules are loosely bound with the lipids and proteins in soft wheat due to higher expression of interfering grain softness proteins. It might have impact on starch granules properties. In this work for the first time the phys...

Purpose: To investigate the effects of oligosaccharides on the functional properties of wheat starch. Methods: The blue value, retrogradation and pasting properties of wheat starch were determined. In addition, water activity (Aw), melting enthalpy and melting temperature of wheat starch paste were analyzed. Results: Fructo-oligosaccharide (FOS) and xylo-oligosaccharide (XOS) inhibited the retr...

starch is a versatile and useful polymer having physicochemical properties that can be altered by chemicals or enzymatic modification and/or physical treatment. native starches possess many disadvantages that decrease their application and industrial use, but could be modified to obtain the desired properties to meet industrial needs for a wide range of starch applications. physically modified ...

Durum wheat [Triticum turgidum L. subsp. durum (Desf.) Husn.], used in pasta, couscous, and flatbread production, is an important source of starch food products worldwide. The amylose portion of the starch forms resistant starch complexes that resist digestion and contribute to dietary fiber. Increasing the amount of amylose and resistant starch in wheat by mutating the STARCH BRANCHING ENZYME ...

BACKGROUND Recent studies suggest that resistant starch (effective in producing butyrate and lowering possibly toxic ammonia) is rapidly fermented in the proximal colon; the distal colon especially would, however, benefit from these properties of resistant starch. AIMS To determine whether wheat bran (a rich source of insoluble non-starch polysaccharides), known to hasten gastrointestinal tra...

The function of a wheat starch regulator 1 (TaRSR1) in regulating the synthesis of grain storage starch was determined using the barley stripe mosaic virus-virus induced gene-silencing (BSMV-VIGS) method in field experiments. Chlorotic stripes appeared on the wheat spikes infected with barley stripe mosaic virus-virus induced gene-silencing- wheat starch regulator 1 (BSMV-VIGS-TaRSR1) at 15 day...