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Annealing of wheat starch
Abstract
The moisture, time and temperature dependence of annealing for one commercial and 10 laboratory extracted starches (from five soft and five hard wheats grown in various places in England in 1994) were investigated. Annealing was found to occur at least 15 degrees C below the onset gelatinisation temperature (To), the extent of which was time dependent, but was much more evident (as indicated by the relative increase in gelatinisation temperatures) the closer to To the annealing temperature was set. Annealing could be initiated when the starch contained 20% by weight moisture, but the process was restricted unless the moisture content exceeded 60%. 13C-CP/MAS-NMR indicated that the number of double helices remained constant post-annealing and it is proposed that annealing improves the crystalline register of double helices, thereby 'perfecting' starch crystallites rather than promoting the formation of additional double helices. This perfection of crystallites is possibly initiated by incipient swelling and the resulting mobility of amorphous alpha-glucans which facilitates ordering of double helices and, probably, greater ordering of the amorphous regions themselves.
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“This phenomenon involves the retrogradation (recrystallization) of the glucan polymer chains by hydrogen bonds forming starch crystallites which are less favorable to amylolysis (Tester et al., 1998).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Tester et al., 1998
Citations
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Cited by
Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606
“ing starch crystallites which are less favorable to amylolysis (Tester et al., 1998).”
BackgroundHoover, R., & Zhou, Y. (2003) · Carbohydrate Polymers · doi:10.1016/s0144-8617(03)00180-2 · Cited by 260
Understanding starch structure and functionality
Donald, A. M. (2004) · Starch in Food · doi:10.1533/9781855739093.1.156 · Cited by 103
Metadata
- Authors
- Tester, R. F., Debon, S. J. J., & Karkalas, J.
- Affiliations
- Glasgow Caledonian University (GB)
- Corresponding author
- Tester, R.F.
- ORCID
- Tester, R.F.
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 1998-11
- Volume
- 28
- Issue
- 3
- Pages
- 259-272
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W2067368939
- Cited by
- 118
- References
- 56
- Citations by year
- 2026: 1 · 2025: 5 · 2024: 6 · 2023: 3 · 2022: 3 · 2021: 3 · 2020: 2 · 2019: 5 · 2018: 3 · 2017: 2 · 2016: 6 · 2015: 6 · 2014: 7 · 2013: 4 · 2012: 4
- FWCI
- 3.30
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Journal of Cereal Science (publishedVersion)
- Funders
- University of Strathclyde
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- wheat starch, starch annealing, gelatinization temperature, starch crystallinity, DNA double helix, moisture content, annealing temperature, starch swelling, 13C CP/MAS NMR
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