DOI: 10.1094/CC-83-0590 |  VIEW ARTICLE

Properties of Cross-Linked Starch from Waxy Mutant Wheat Tanikei A6599-4.

Chikako Kiribuchi-Otobe (1,2,3), Masaya Fujita (1), Hitoshi Matsunaka (1), and Masahiro Sekine (4). (1) National Institute of Crop Science, Tsukuba, Ibaraki, 305-8518, Japan. (2) Current address: Headquarters of National Agriculture and Bio-oriented Research Organization, Tskuba, Ibaraki, 305-8518, Japan. (3) Corresponding author. E-mail: <ochika@affrc.go.jp> (4) Saitama Industrial Technology Center Northern Laboratory, Kumagaya, Saitama, 360-0031, Japan. Cereal Chem. 83(6):590-594. Accepted May 11, 2006. Copyright 2006 AACC International, Inc.

Native starch from waxy mutant wheat Tanikei A6599-4 is known to exhibit more stable hot paste viscosity than a typical waxy wheat (Tanikei H1881) and waxy corn. The objective of this study was to investigate the starch paste properties of Tanikei A6599-4 after cross-linking and compare with Tanikei H1881 and waxy corn. As an example of cross-linking, the reaction (at 30, 60, 120, and 360 min) with sodium trimetaphosphate was used. In Rapid Visco Analyser (RVA) measurement, the unique characteristic was maintained in Tanikei A6599-4 starch cross-linked at low reaction time (<120 min) levels. Cross-linking at a high reaction time (360 min) level suppressed the swelling of both Tanikei A6599-4 and Tanikei H1881 starches but not waxy corn starch. Although unmodified Tanikei A6599-4 starch showed the lowest paste clarity among unmodified waxy starches, this defect became unremarkable when starch was cross-linked for >120 min. In gel-dispersed dynamic viscoelasticity measurement, the order of G’ and G” values was always Tanikei A6599-4 > Tanikei H1881 > waxy corn. This indicates that cross-linked Tanikei A6599-4 and Tanikei H1881 starches have different starch properties and that swollen Tanikei A6599-4 starch granules are more rigid than swollen Tanikei H1881 starch granules.