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J Sci Food Agric. 2014 Jan 15;94(1):57-62. doi: 10.1002/jsfa.6186. Epub 2013 Jun 13.

Functional properties of wheat starch with different particle size distribution.

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  • 1School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China.



Functional properties of wheat starches with different particle size distribution were investigated.


A-granules displayed a disc shape and B-granules displayed a spherical shape. A-granules had the highest conclusion temperature (Tc , 80.28 °C) and gelatinisation enthalpy (3.268 J g(-1)) and B-granules had the highest peak temperature (Tp, 66.00 °C) and the lowest gelatinisation enthalpy (2.237 J g(-1)). The gelatinisation onset temperature (To), the peak temperature (Tp), Tc and retrogradation of mixed starches increased with the increase of the ratio of B-granules, while the enthalpy, all the viscosity parameters and syneresis of mixed starches decreased with the increase of the ratio of B granules. B-granules had a higher pasting temperature. The sample of B/A = 0.5/10 had the highest peak, breakdown and final viscosity. The percentage of water separated from B-granule gels was minimal, indicated that B-type gels were more stable than other samples. The ΔH2 of A-granules was obviously higher than that of B-granules. However, during storage, the ΔH2 of the starch paste was dramatically increased and the ΔH2 of B-granules was obviously higher than that of A-granules.


B-granules were easier to age than A-granules and most of the properties of wheat starches varied significantly with the ratio of B-granules. The relationship between structure and functionality of wheat starch received further verification.

© 2013 Society of Chemical Industry.


A-granule; B-granule; DSC; RVA; wheat starch

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