Table 5.
Pasting properties of A-type (AS) and B-type (BS) starch granule samples.
| Sample | Starch: water ratio (w:w) | PV (cP) | TV (cP) | BD (cP) | FV (cP) | SB (cP) | PT (°C) | Reference | |
|---|---|---|---|---|---|---|---|---|---|
| Six soft wheat varieties | AS | nd | 2269–3132 (+) | 1619–2448 (+) | 519–648 (∼) | 2704–3634 (+) | 1021–1186 (∼) | 56.7–69.1 (∼) | [31] |
| BS | nd | 1060–1821 (+) | 526–1094 (+) | 503–915 (∼) | 1276–2175 (+) | 750–1253 (∼) | 61.3–81.3 (∼) | ||
| Six hard wheat varieties | AS | nd | 2127–2779 (+) | 1628–2138 (+) | 399–685 (+) | 2858–3079 (+) | 693–1031 (+) | 57.2–66.7 (-) | [31] |
| BS | nd | 540–892 (+) | 240–451 (+) | 259–441 (+) | 842–1232 (+) | 602–835 (+) | 67.4–85.9 (-) | ||
| Commercial wheat starch | AS | 3:25 | 2883.5 (+) | 2421.5 (+) | 462.0 (+) | 3527.5 (+) | 1106.0 (+) | 78.75 (-) | [30] |
| BS | 3:25 | 1648.5 (+) | 1347.0 (+) | 301.0 (+) | 1737.5 (+) | 390.5 (+) | 94.18(-) | ||
| Xinong 9718 (hard red winter wheat) | AS | 2:25 | 3981 (+) | 1530 (+) | 1297 (-) | 3291 (+) | 1761 (-) | 69.3 (-) | [45] |
| BS | 2:25 | 2302 (+) | 1005 (+) | 2451 (-) | 2985 (+) | 1890 (-) | 75.1(-) | ||
| Shannong 138 (soft red winter wheat) | AS | 2:25 | 4748 (+) | 1504 (+) | 3244 (+) | 3206 (+) | 1522 (+) | 54.4 (-) | [45] |
| BS | 2:25 | 3385 (+) | 803 (+) | 2582 (+) | 2008 (+) | 1205 (+) | 67.1 (-) | ||
PV: peak viscosity; TV: trough viscosity; BD: breakdown; FV: final viscosity; SB: setback; PT: pasting temperature.
“+ ” 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; “∼” in parentheses represents the range for AS and BS partially overlapped.
“nd” represents no data.