Table 1.
Chemical composition of A-type (AS) and B-type (BS) starch granule samples.
| Sample | Starch (%) | Amylose (%) | Damaged starch | Protein (%) | Lipid (%) | Phosphorus (ppm) | Ash (%) | Reference | |
|---|---|---|---|---|---|---|---|---|---|
| Six soft wheat varieties | AS | 98.27–99.29 (+) | 22.88–25.49 (+) | nd | 0.21–0.25 (-) | 0.28–0.30 (-) | nd | 0.23–0.29 (-) | [31] |
| BS | 94.99–98.89 (+) | 19.06–21.53 (+) | nd | 0.28–0.36 (-) | 0.29–0.32 (-) | nd | 0.26–0.34 (-) | ||
| Six hard wheat varieties | AS | 95.99–99.27 (+) | 25.11–28.15 (+) | nd | 0.22–0.24 (-) | 0.28–0.31 (-) | nd | 0.25–0.33 (-) | [31] |
| BS | 95.89–97.01 (+) | 21.56–24.36 (+) | nd | 0.42–0.47 (-) | 0.30–0.32 (-) | nd | 0.40–0.47 (-) | ||
| Commercial wheat starch | AS | 98.07 (+) | nd | 1.28% (-) | 0.68 (-) | nd | nd | nd | [30] |
| BS | 97.17 (+) | nd | 4.35% (-) | 0.81 (-) | nd | nd | nd | ||
| Xinong 9718 (hard red winter wheat) | AS | 99.43 (+) | 25.26 (+) | nd | 0.16 (-) | nd | nd | nd | [45] |
| BS | 97.85 (+) | 19.19 (+) | nd | 0.23 (-) | nd | nd | nd | ||
| Shannong 138 (soft red winter wheat) | AS | 98.12 (+) | 25.30 (+) | nd | 0.18 (-) | nd | nd | nd | [45] |
| BS | 97.29 (+) | 21.58 (+) | nd | 0.28 (-) | nd | nd | nd | ||
| AK58 | AS | 96.02 (+) | 37.08 (+) | 16.2 UCD (-) | 1.02 (-) | nd | nd | nd | [46] |
| BS | 89.02 (+) | 32.15 (+) | 23.2 UCD (-) | 3.02 (-) | nd | nd | nd | ||
| Commercial wheat starch | AS | nd | 28.9 (+) | nd | 0.54 (-) | 0.25 (-) | nd | nd | [47] |
| BS | nd | 25.0 (+) | nd | 0.86 (-) | 0.45 (-) | nd | nd | ||
| IDO630 (Waxy) | AS | nd | nd | nd | nd | nd | 90.5 (-) | nd | [50] |
| BS | nd | nd | nd | nd | nd | 240.0 (-) | nd | ||
| Jubilee (Commercial wheat starch) | AS | nd | nd | nd | nd | nd | 470.0 (-) | nd | [50] |
| BS | nd | nd | nd | nd | nd | 585.0 (-) | nd | ||
“+ ” in parentheses represents the value of AS is higher than that of BS; “-” in parentheses represents the value of BS is higher than that of AS; “nd” represents no data.