Quality Characteristics of Waxy Hexaploid Wheat (<i>Triticum aestivum</i> L.): Properties of Starch Gelatinization and Retrogradation

Hayakawa, Katsuyuki; Tanaka, Keiko; Nakamura, Toshiki; Endo, Shigeru; Hoshino, Tsuguhiro

doi:10.1094/cchem.1997.74.5.576

Cited by 166 publications

(121 citation statements)

References 21 publications

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“…Previous studies have given inconsistent results when waxy and non-waxy wheat RVA peak viscosities were compared (Kiribuchi-Otobe et al, 1997;Hayakawa et al, 1997). In the present study, no differences in mean values of the two classes were detected, but significant differences were detected within the waxy class.…”

Section: Resultscontrasting

confidence: 72%

Functional properties of waxy wheat flours: genotypic and environmental effects

Graybosch

Souza

Berzonsky

et al. 2003

Journal of Cereal Science

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A set of waxy (amylose-free) experimental spring wheats (Triticum aestivum L.) of diverse parentage were grown, along with two nonwaxy and two partial waxy check cultivars, at diverse North American cultural environments. Grain yield and functional attributes of derived flours were determined. Average grain yield of the waxy lines did not differ significantly from the average yield of the check cultivars, but significant differences were observed amongst the waxy lines. Grain hardness varied significantly amongst the waxy lines, and both hard and soft textured waxy lines were identified. Analysis of flour quality traits showed few differences between waxy lines and check cultivars for traits primarily related to protein concentration or protein quality, but many significant differences between properties primarily dependent upon starch structure, or related to milling behavior. Protein-related quality attributes of waxy wheats demonstrated environmental and genotypic variances similar to those typical of non-waxy wheats. Starch-related quality attributes of waxy wheats showed remarkable stability across environments, but some significant genetic variation was observed. End-users interested in employing waxy wheats should be able to select desired waxy lines, and feel confident that the starch-related functional properties will be environmentally stable. Published by Elsevier Science Ltd.

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Section: Resultscontrasting

confidence: 72%

Functional properties of waxy wheat flours: genotypic and environmental effects

Graybosch

Souza

Berzonsky

et al. 2003

Journal of Cereal Science

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“…The crystallinity index (CI) was calculated as proposed by Hayakawa et al (1997) and employed by Rocha et al (2008).…”

Section: Mid-infrared Spectroscopy (Mid-ftir) and Chemometric Analysismentioning

confidence: 99%

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

et al. 2012

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In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150-1,085 cm −1 and due to axial deformation these bands changed with the crystal structure of the starch samples.

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“…Graybosch et al (2003) reported that there was no difference between waxy and non-waxy starch. Hayakawa et al (1997) reported that the waxy starch had lower peak viscosity than the nonwaxy starch. The results suggest that the peak viscosity is affected by environment and genetic background.…”

Section: Estimation Of Grain and Flour Characteristicsmentioning

confidence: 99%

“…Waxy wheats have been developed through a null allele at wx-D1 or mutations at wx-D1 and crossing with a source of the wx-A1 and wx-B1 alleles (Nakamura et al 1995, Kiribuchi-Otobe et al 1997, Yasui et al 1997. Waxy wheat starch has unique pasting and gelatinization properties in comparison with non-waxy wheat (Yasui et al 1996, Kiribuchi-Otobe et al 1997, Hayakawa et al 1997.…”

mentioning

confidence: 99%