Journal on Processing and Energy in Agriculture (Jan 2010)
Properties of amylose-lipid complexes from different wheat varieties harvested in different years
Abstract
Samples of starch derived from three wheat varieties harvested in 2001, 2002 and 2003 were analyzed. Thermodynamic properties of amylose-lipid complexes (AML) formed in these starches and their dependence on weather conditions during wheat cultivation were determined. Dissociation and reassociation of AML and properties of their polymorphic forms were characterized by differential scanning calorimetry (DSC). It was found that starch samples derived from the same wheat variety but harvested in different years had different composition. Also enthalpies of dissociation and reassembling of their AML and shapes of peaks observed during cooling of starch slurries were different and depended on the year of wheat culture. We concluded that environmental conditions during wheat growth have a significant effect on starch properties.
