Evaluation of vitreous and starchy Syrian dururn (Triticum durum) wheat grains: The effect of amylose content on starch characteristics and flour pasting properties

摘要

The physiochemical composition of durum wheat cultivars was studied in order to investigate the influence of vitreousness on the chemical composition of starch and its thermal and pasting properties. Six durum wheat lines were chosen and grown in northern Syria. Grains of each cultivar were visually sorted according to the degree of vitreousness into fully vitreous and fully starchy fractions. Amylose/amylopectin ratio and total starch was determined using Megazyme methods, while thermal and pasting properties were determined using DSC and RVA. Starchy kernels were higher in total starch than vitreous kernels but showed a decreased amylose content. Negative linear relations were found between amylose content, and both peak viscosity and breakdown. Trends in variation of gelatinisation characteristics were observed between vitreous and starchy kernels from the same cultivar, with higher total enthalpy being associated with starchy grains compared with vitreous grains of the same line.