Reseach on Effects of Apparent Amylose Content on Rheological Properties of Wheat Starch Gelatins

Abstract

Abstract: The effetcs of amylose on the rheological properties of wheat starch gelatins were studied, correlations between apparent amylose content(AM) and parameters of rheology was determined. Advanced rheology was used to study the gelatinisation and short term retrogradation of starches from 9 different wheat species. SPSS was used to correlate the rheological parameters and AM. With the significant difference of AM including the waxy species, amylose is very determinable to the rheological behaviors of heating, cooling, processing time and frequency scanning;but with much less difference of AM excluding the waxy one. Amylose has little to do with the rheological behaviors other than the cooling and the strength of the gelatins. During the short time retrogradation, AM is strong only to a certain degree, correlated with the rheological properties of wheat starch gelatin.

Key words: wheat starch, rheology, apparent amylose content, gelatin

ZHU Fan, XU Guang-Wen, DING Wen-Ping. Reseach on Effects of Apparent Amylose Content on Rheological Properties of Wheat Starch Gelatins[J]. FOOD SCIENCE, 2008, 29(2): 43-47.

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Reseach on Effects of Apparent Amylose Content on Rheological Properties of Wheat Starch Gelatins

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