TY - JOUR
T1 - Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage
AU - Cornejo-Ramírez, Yaeel I.
AU - Cinco-Moroyoqui, Francisco J.
AU - Carvajal-Millán, Elizabeth
AU - Brown-Bojórquez, Francisco
AU - Rosas-Burgos, Ema C.
AU - Burgos-Hernández, Armando
AU - Martínez-Cruz, Oliviert
AU - Del Toro-Sánchez, Carmen L.
N1 - Funding Information:
The authors wish to thank the Wheat Collection Wellhausen-Anderson Plant Genetic Resource Center of the International Maize and Wheat Improvement Center, CIMMYT-México for kindly donating the triticale seeds used in this study. Author Yaeel I. Cornejo-Ramírez acknowledges the National Council for Science and Technology (CONACyT, Mexico) for providing a doctoral fellowship.
Publisher Copyright:
© 2019 Institute of Agrophysics, Polish Academy of Sciences
PY - 2019
Y1 - 2019
N2 - Starches of developing triticale grains, differing in genome composition (complete AABBRR or substituted AABBDR), were evaluated in terms of starch granule distribution, dynamic rheological behaviour and microstructural characteristics on several days after anthesis. The starch granules were of an oblate spheroid shape for A-granules, and of a spherical shape for B-granules. However, those obtained from the complete triticale showed a larger diameter size. An X-ray diffraction analysis revealed the common A-type pattern of cereal starches from early development stages. A dynamic rheological analysis showed that the storage and loss moduli reached maximum levels in the temperature range of 71-86ºC and dropped at around 90ºC. Starches from the complete triticale showed lower phase transition temperatures, compared to those obtained from the substituted genotype (56.1±0.3 and 60.3±0.8°C, respectively). Scanning electron microscopy showed that the gels made with the starch of complete triticales were of a less dense sponge-like structure.
AB - Starches of developing triticale grains, differing in genome composition (complete AABBRR or substituted AABBDR), were evaluated in terms of starch granule distribution, dynamic rheological behaviour and microstructural characteristics on several days after anthesis. The starch granules were of an oblate spheroid shape for A-granules, and of a spherical shape for B-granules. However, those obtained from the complete triticale showed a larger diameter size. An X-ray diffraction analysis revealed the common A-type pattern of cereal starches from early development stages. A dynamic rheological analysis showed that the storage and loss moduli reached maximum levels in the temperature range of 71-86ºC and dropped at around 90ºC. Starches from the complete triticale showed lower phase transition temperatures, compared to those obtained from the substituted genotype (56.1±0.3 and 60.3±0.8°C, respectively). Scanning electron microscopy showed that the gels made with the starch of complete triticales were of a less dense sponge-like structure.
KW - Gels
KW - Microstructure
KW - Rheology
KW - Starch
KW - Triticale developing grains
UR - http://www.scopus.com/inward/record.url?scp=85065412877&partnerID=8YFLogxK
U2 - 10.31545/intagr/103752
DO - 10.31545/intagr/103752
M3 - Artículo
AN - SCOPUS:85065412877
SN - 0236-8722
VL - 33
SP - 21
EP - 30
JO - International Agrophysics
JF - International Agrophysics
IS - 1
ER -