Table 1.
The chemical compositions (dry basis) and the characteristic spectrum of X-ray diffraction pattern parameters of native wheat starch and isolated A- and B-granules before and after protein removal treatment (PRM)
| Variety | Treatment | Sample | Starch purity (%) | Fat (%) | Protein (%) | Ash (%) | Diffraction angle (°)/d-space | Relative crystallinity (%) | ||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 15 | 17 | 18 | 20 | 23 | ||||||||
| Normal wheat starch | Untreated | Native | 96.76 ± 0.32c | 0.31 ± 0.03a | 0.28 ± 0.00b | 0.36 ± 0.02a | 15.06 (5.88) | 17.06 (5.19) | 17.90 (4.95) | 20.04 (4.43) | 23.24 (3.82) | 21.16 ± 0.03d |
| A-starch | 97.17 ± 0.54bc | 0.30 ± 0.00a | 0.23 ± 0.00c | 0.23 ± 0.02bc | 15.02 (5.89) | 17.02 (5.21) | 17.86 (4.96) | 20.10 (4.41) | 22.96 (3.87) | 34.46 ± 0.14b | ||
| B-starch | 98.00 ± 0.24ab | 0.28 ± 0.03a | 0.30 ± 0.01a | 0.26 ± 0.01b | 15.06 (5.88) | 16.92 (5.24) | 17.92 (4.95) | 20.14 (4.41) | 23.02 (3.86) | 31.33 ± 0.19c | ||
| PRM | Native | 97.10 ± 0.54bc | 0.33 ± 0.03a | 0.17 ± 0.00d | 0.21 ± 0.01bc | 15.48 (5.72) | 17.34 (5.11) | 18.20 (4.87) | 19.88 (4.46) | 23.14 (3.84) | 30.53 ± 0.22c | |
| A-starch | 97.58 ± 0.74ab | 0.30 ± 0.01a | 0.14 ± 0.00e | 0.18 ± 0.00c | 15.28 (5.79) | 17.12 (5.18) | 18.20 (4.87) | 20.04 (4.43) | 23.30 (3.81) | 44.24 ± 0.19a | ||
| B-starch | 98.16 ± 0.28a | 0.28 ± 0.02a | 0.13 ± 0.01e | 0.25 ± 0.04b | 15.10 (5.86) | 16.90 (5.24) | 17.96 (4.94) | 19.88 (4.46) | 22.84 (3.89) | 42.15 ± 0.23a | ||
| Waxy wheat starch | Untreated | Native | 96.91 ± 0.37a | 0.32 ± 0.02a | 0.16 ± 0.01a | 0.28 ± 0.00a | 15.20 (5.82) | 17.14 (5.17) | 18.02 (4.92) | 19.94 (4.45) | 23.10 (3.85) | 24.67 ± 0.31e |
| A-starch | 97.53 ± 0.34a | 0.31 ± 0.00a | 0.11 ± 0.00b | 0.22 ± 0.02b | 14.94 (5.93) | 17.16 (5.16) | 17.98 (4.93) | 19.90 (4.46) | 22.94 (3.87) | 37.49 ± 0.37c | ||
| B-starch | 97.06 ± 0.15a | 0.30 ± 0.02a | 0.13 ± 0.01b | 0.14 ± 0.02c | 15.12 (5.86) | 17.12 (5.18) | 18.04 (4.91) | 20.14 (4.41) | 23.04 (3.86) | 36.71 ± 0.26c | ||
| PRM | Native | 97.13 ± 0.87a | 0.32 ± 0.01a | 0.08 ± 0.00c | 0.30 ± 0.04a | 15.12 (5.85) | 17.26 (5.13) | 18.12 (4.89) | 20.12 (4.41) | 23.08 (3.85) | 34.68 ± 0.22d | |
| A-starch | 97.61 ± 0.79a | 0.32 ± 0.02a | 0.07 ± 0.00c | 0.30 ± 0.02a | 15.06 (5.88) | 17.16 (5.16) | 18.08 (4.90) | 19.94 (4.45) | 23.00 (3.86) | 43.90 ± 0.34a | ||
| B-starch | 97.48 ± 0.85a | 0.31 ± 0.03a | 0.07 ± 0.00c | 0.17 ± 0.04bc | 15.04 (5.89) | 17.16 (5.16) | 17.84 (4.97) | 19.94 (4.45) | 23.24 (3.82) | 41.81 ± 0.40b | ||
Values within the same column for the same wheat genotype followed by a common letter are not significantly different (P < 0.05). The data is presented as mean ± standard deviation (triplicate analysis)